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Demo: Mirror Glazing Technique


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#1 dejaq

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Posted 12 April 2006 - 04:02 PM

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OK, Finally and I got it right, on the second go around.

the domes are triple chocolate mousse with a chocolate sponge punched with rum.

the formulas are as follows:

White glazing:

Boil:

5oo grams heavy cream
160 grams glucose

Pour on:
600 grams white chocolate
700 grams white Pate' a glace' (compound coating)

Add:6 sheets of softened gelatine (bronze quality)
add enough of the whiting agent (Titanium Dioxide) to tint the ivory glaze white

Dark Chocolate fondant "Mirror" Glazing (superior for Opera as well)-regardless of what the Canadians might say LOL

Boil:
400 grams Corn Syrup
500 grams Heavy Cream
100 grams Glucose

Add:

200 grams bittersweet Chocolate
1 kilo Pate' a glace' brune (dark)

the way I put them together was freezing down the domes, unmoulding them, and set them on a wire dipping rack and applying the white at a medium warm temp with a laddle, then with a spatula the dark glaze was applied quickly, and with a a small paint brush, dabbed on strategically I applied delphinium blue which emulates wedgewood china to a T. Very quickly smooth the surface of the dome
with an offset, but dont drag the colors too much otherwise you will get a "murky" effect.
as a foot note the drippings may be reused for the small individuals, and the white glaze maybe tinted red, or any color for even more spectacular effects.

Good Luck and thank God for MOF's

Michael

#2 chiantiglace

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Posted 12 April 2006 - 11:47 PM

I have little clue whats going on with this sorry. I think I understand everything but really dont get what is really taking place, Mike could you help me out?
Dean Anthony Anderson
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#3 Wendy DeBord

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Posted 13 April 2006 - 05:25 AM

Thank-you Michael. I've added this Demo thread to our list posted at the top of this Forum.

#4 Kerry Beal

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Posted 13 April 2006 - 08:28 AM

I absolutely love the effect that you have achieved here, but I am not clear from looking at the demo how you did it. Could you post a couple more pictures to help me understand?

#5 Sugarella

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Posted 13 April 2006 - 02:23 PM

Thanks for posting this..... your results are awesome!

But I, too, need help following what you're doing. Would you mind adding a caption to each photo letting us know the steps you took?

Thanks again......

#6 dejaq

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Posted 13 April 2006 - 02:35 PM

sorry folks, it's been a little hectic getting ready for Easter weekend.
allow me to recap, and I am sorry the pics were taken after the fact with a digital camera phone, and due to the nature of the glaze, it has to be done quickly.

first the cake has to be frozen, both of the above glazes heat very nicely in the microwave but do need to be kept refrigerated.

the glazes should be warmed to about 110 F. not to hot.

first glaze with the white this was pored over with a laddle

second immed. drizzle randomly the dark-get creative and have some fun with it

third dab the thinned out (I used water) food paste or gel the food color seperates and some how reacts with the Titanium dioxide - it literally steaks it self - very way cool!

fourth - and I am talking quickly, with an off set swirl the patterns around do not drag to much otherwise you mar the impression and it will be murky, you want clean delianations between white, blue, dark and a blending of white and dark to cream milk chocolate 'blended streaks".

i hope this helps, play with it, it's a blast the counter teen at our sister store this morning kept repeating the word WOW at ten second intervals, when she saw the cakes, so I guess I accomplished my mission statement.
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Here's a few more displaying this technique we by the way getting $4 for an individual, and 29.95 for the 7" both price are a steal. here in Reston, VA


Michael :wink:

#7 John DePaula

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Posted 13 April 2006 - 03:50 PM

In Darth Vader voice: "Impressive. MOST Impressive."

sorry folks, it's been a little hectic getting ready for Easter weekend.
allow me to recap, and I am sorry the pics were taken after the fact with a digital camera phone, and due to the nature of the glaze, it has to be done quickly.

first the cake has to be frozen, both of the above glazes heat very nicely in the microwave but do need to be kept refrigerated.

the glazes should be warmed to about 110 F. not to hot.

first glaze with the white this was pored over with  a laddle

second immed. drizzle randomly the dark-get creative and have some fun with it

third dab the thinned out (I used water) food paste or gel the food color seperates and some how reacts with the Titanium dioxide - it literally steaks it self - very way cool!

fourth - and I am talking quickly, with an off set swirl the patterns around do not drag to much otherwise you mar the impression and it will be murky, you want clean delianations between white, blue, dark and a blending of white and dark to cream milk chocolate 'blended streaks".

i hope this helps, play with it, it's a blast the counter teen at our sister store this morning kept repeating the word WOW at ten second intervals,  when she saw the cakes, so I guess I accomplished my mission statement.
Posted Image
Posted Image
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Here's a few more displaying this technique we by the way getting $4 for an individual, and 29.95 for the 7" both price are a steal. here in Reston, VA


Michael  :wink:

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John DePaula
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When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

#8 HQAntithesis

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Posted 13 April 2006 - 11:25 PM

Those look really cool! :biggrin: I was wondering, with the cake with the dark choc glaze and macaroons with poppy seeds on the side, is that bubbly effect in the glaze done the same way?

#9 dejaq

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Posted 14 April 2006 - 05:45 AM

Those look really cool!  :biggrin:  I was wondering, with the cake with the dark choc glaze and macaroons with poppy seeds on the side, is that bubbly effect in the glaze done the same way?

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yes it is, but it is an inverse, you are coating the cake first with Dark, striping it with white, thin applying droplets of liguid food color, they will react with the white and create that "globular" effect.

#10 dejaq

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Posted 14 April 2006 - 05:53 AM

Those look really cool!  :biggrin:  I was wondering, with the cake with the dark choc glaze and macaroons with poppy seeds on the side, is that bubbly effect in the glaze done the same way?

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yes it is, but it is an inverse, you are coating the cake first with Dark, striping it with white, thin applying droplets of liguid food color, they will react with the white and create that "globular" effect.

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also thank you John, I have seen your work, and the Force runs deeps with you also my young Jedi, I had a Chocolate company back in the 90's in Timonium called "Pirouette", very big hit, Americans balk at high end Chocolate sold at over $35.00/pound with with the right marketing and a brick and mortar local to back it up, you can make it work.

#11 MightyD

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Posted 14 April 2006 - 12:24 PM

that looks way wicked!!!! thanks so much for the demo!!

#12 cakedecorator1968

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Posted 15 April 2006 - 10:26 PM

Please tell me what "Pate' a glace' (compound coating) is???

Can it be substituted with anything more common?

#13 MissAmy

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Posted 15 April 2006 - 10:37 PM

These are the sorts of things that make me truly admire pastry chefs. WOW. Can I quote your counter teen and say it again? WOW. Those are some mighty impressive cakes.
-Sounds awfully rich!
-It is! That's why I serve it with ice cream to cut the sweetness!

#14 SweetSide

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Posted 16 April 2006 - 08:00 AM

Please tell me what "Pate' a glace' (compound coating) is???

Can it be substituted with anything more common?

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Pate a glace is glazing chocolate. Here's a definition:

Glazing chocolate (Pate a Glace): Chocolate that will be used for glazing must be thinned so it will have a more fluid consistency when melted and will spread easily, yet set quickly. This could be done by adding cocoa butter or using couverture chocolate, but the high cocoa-butter content would make a brittle coating that would shatter easily when cut. The chocolate glaze that is sold for professional use in France contains vegetable oil, so it doesn’t shatter so easily and stores well. However, for home use we recommend thinning the chocolate with dairy butter, which gives a superior flavor and texture.


It can also be purchased from many online retailers that sell chocolate in bulk.
Cheryl, The Sweet Side

#15 dejaq

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Posted 17 April 2006 - 12:57 PM

Please tell me what "Pate' a glace' (compound coating) is???

Can it be substituted with anything more common?

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thank you Miss Amy,

I look it at this way, it's Art, and a beut of a craft, if done smartly, it has taken a quarter of a lifetime to reach that skill level, albeit a long and winding yellow brick road, all things considered, the industry has been good to me.


Michael

#16 Digijam

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Posted 12 May 2006 - 04:02 AM

Probably a dumb question (I'm still a real rookie when it comes to pastry work), but what's the reason for using both corn syrup and glucose? I know there are chemical differences, but thought one could generally be substituted for the other. Do they behave in a significantly different way?

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#17 dejaq

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Posted 12 May 2006 - 04:32 PM

Probably a dumb question (I'm still a real rookie when it comes to pastry work), but what's the reason for using both corn syrup and glucose? I know there are chemical differences, but thought one could generally be substituted for the other. Do they behave in a significantly different way?

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Just as a footnote, I have made this with 100% corn syrup, It's just that the glucose/syrup offers a ultra high sheen, plasticity, and fluidic quality, similar to Valrhona's Mirror brillant glaze, I handed this one to you guys, my stuff really does work.


M :wink:

Edited by dejaq, 12 May 2006 - 04:33 PM.


#18 bripastryguy

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Posted 12 May 2006 - 05:21 PM

Michael,

I have never purchased Pate Glacier. Can you dumb it down my brother, or is it just coating chocolate, the no temper sh.......t if so then great I can get that.

Very cool look, Jaquey Pfeiffer taught me something that gave almost the same effect. It was with chocolate and whipping air into it, gave that space age look.

Thank you for this new technique

Edited by bripastryguy, 12 May 2006 - 05:21 PM.

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#19 Desiderio

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Posted 12 May 2006 - 05:25 PM

I was about to ask the same , about the pate glacier ( SP) I am not really sure I know what it is .
Thank you .
Very very beutiful effect
Vanessa

#20 alanamoana

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Posted 12 May 2006 - 05:37 PM

hey everyone, please check out this thread to get basic information on glazes and pate a glacer...there is some confusion in terminology so it really depends on the brand of product you're buying. if you're making it yourself, then it is just a glaze.

#21 Desiderio

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Posted 12 May 2006 - 05:49 PM

Thank you , I have should read around , I always have some trouble to understand the stuff some of you mention here just because most of the pastry chefs here use terms and are based on french pastry schools, I am from Italy and I always worked with italian terms and formulas .
Thank you for the claryfication ))
Vanessa

#22 gfron1

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Posted 08 October 2007 - 04:44 PM

My first try at mirror glaze. I didn't prime the cake with a buttercream so its glaze on cake. Still, I'm pretty happy. My question is though that I had what looked like an oil slick in one section. All I can guess is that when I strained my glaze into a cup to pour onto the cake, either the strainer or the new cup had something in it that led to the slick. No one noticed but me. Any ideas? This was a gelatin glaze.
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#23 Tri2Cook

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Posted 08 October 2007 - 04:55 PM

Looks good Rob. Nice and shiny. I've been wanting to try this since I first read this demo quite a while back but I've had no luck at all finding pate a glace here in Canada or through an online vendor.
It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#24 gfron1

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Posted 08 October 2007 - 05:10 PM

I made my own and it was very fast, very easy and super tasty. My cocoa was Valrhona, and my gelatin was silver sheets.

Chef, Curious Kumquat, Silver City, NM


#25 Tri2Cook

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Posted 08 October 2007 - 05:28 PM

I was going to make my own following the recipes above but the pate a glace white and pate a glace brune called for in the two recipes are what I'm having trouble finding. Everything in the recipes is stuff I always have around except for those two items. Did you use the recipe in this demo or do you have one of your own?
It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#26 gfron1

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Posted 08 October 2007 - 05:30 PM

I found one on a Japanese website that looked even simpler to use, so I did. Cream, water, sugar, cocoa, gelatin. I had all of those ingredients in my cupboard.

Chef, Curious Kumquat, Silver City, NM


#27 Tri2Cook

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Posted 08 October 2007 - 07:19 PM

I may have to try other alternatives as well. Pate a Glacer is easy to find through online vendors but none of them seem to ship to Canada. Canada is in a whole time warp thing when it comes to shopping online. I think people camping at the summit of Everest have better odds of getting stuff online than we do here.
It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#28 Kerry Beal

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Posted 08 October 2007 - 07:26 PM

I may have to try other alternatives as well. Pate a Glacer is easy to find through online vendors but none of them seem to ship to Canada. Canada is in a whole time warp thing when it comes to shopping online. I think people camping at the summit of Everest have better odds of getting stuff online than we do here.

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Qzina in Toronto lists it in their catalogue.

#29 gfron1

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Posted 09 October 2007 - 05:05 AM

Here's the recipe I used:

120 g Cream
145 g Water
160 g Sugar
60 g Cocoa (I used Valrhona)
12 g Gelatin (I used silver cause its what I had)

Cream, sugar and water to a boil, add cocoa and bring to boil.
Cool to 103 F and add gelatin
Set in bowl of ice water and bring to 75 F

Chef, Curious Kumquat, Silver City, NM


#30 Tri2Cook

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Posted 09 October 2007 - 06:20 AM

Thanks Kerry. I have the pdf version of their catalog but must have overlooked that when I read through it. I was going to contact them about some other stuff anyway and find out if I can order direct or if I'm going to have to deal with them through work (the owner is good about letting me use the business to order personal stuff from places that won't do sales to individuals, the perks of an independent business and a boss who's also a friend) so I'll check into that as well.

Thanks for the recipe Rob, I'm going to give it a try. I still want to give the glazes in this demo a try but yours will give me another alternative (always a good thing) and something to try while I gather what I need for the others.
It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.