Using Miroir for first time

[cakedecorator1968]

Hi,

A supplier recommended Miroir neutral to me for glazing varioous products.

"No need to heat or dilute, just brush it on fruit tarts, cake tops etc".

I tried brushing on this ready to use product and I don't like the results. Out of the bucket it's to thick and doesn't seem to set up nearly as well as say a pectin based apricot glaze product, it stays kinda sloppy.

Do you use this product? If so, how do you use it and what products do you use it for?

Thanks!

[dejaq]

I use both hot and cold process glazes-for diff applications. The neutral "cold" process actually works very well if you thin it out with just a tap of hot water , and whisk to smooth. Ideally suited for those "constructed" tarts where each fruit is composed atop of a base. Out of the bucket for glazing a mousse cake, it also works well, but it's very plastic in texture, so a couple of swipes with an off set usually does the trick. You can use a hot process glaze mixed and heated with water, and add a percentage of the cold process to "tighten it up" play with it, and see what the results demonstrate.

Michael

[schneich]

miroir is not supposed to "set" it stays kind of semiliquid.

if you use nappage neutre (hot process) you will glaze the cake hot,

the resulting glaze layer sets up firm.

cheers

t.