Hello,
I was wondering if anyone had a good base recipe for a miroir which could be used on cakes like roulades or molded mousses (in other words, something to cover the whole cake without sliding off). I recently purchased some molds and I'd like to use a miroir but since I'm just a home baker it's not very economical for me to buy buckets of the professional stuff.
Ideally I'd like something which could be flavored with fruit purees and/or colored.
Thanks!
Annie
Miroir recipe for mousse or roulade cakes?
Started by
AnnieWilliams
, Jul 02 2012 09:50 AM
3 replies to this topic
#2
Chris Hennes
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Posted 02 July 2012 - 09:56 AM
I've got a recipe from Nick Malgieri's Perfect Pastry for a raspberry:
- 1/3 cup raspberry puree
- 1/2 cup currant jelly
- 2 Tbsp Framboise
- 2 1/2 tsp (1 packet) gelatin
Chris Hennes
Director of Operations
chennes@egullet.org
#3
Tri2Cook
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Posted 02 July 2012 - 10:52 AM
There's a pectin glaze in Pierre Herme's La Patisserie that he used on most of the fruit-topped items in the book. I'd have to look it up if you're interested, I haven't had that book out in years, but I remember it being very shiny with the added benefit of being pretty tasty too. I honestly don't rememer if there was room to work fruit purees into it or not but I can't think of any reason why you couldn't with a little playing around.
It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.
#4
AnnieWilliams
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Posted 02 July 2012 - 12:30 PM
Thank you both for your replies. Tri2Cook, if you have that recipe I would appreciate it. Have you ever tried it on a cake? I would have thought PH used the commercial stuff with the volume of goodies he makes.
Thanks again!
Thanks again!
Edited by AnnieWilliams, 02 July 2012 - 12:31 PM.
