Dome with white chocolate mousse and mirror glaze
You have requested a guide to Mirror Glaze from us, and since we can not refuse you a request, here comes our recipe with detailed instructions for perfect Mirror Glaze. Great, is not it?
The small dome tartlets according to our instructions will make you a star pastry chef in your kitchen.
And since we do not do things by halves, you get not only the instructions for the Mirror Glaze, but also delicious dome tartlets with a filling of white chocolate mousse, macaron pieces and mango and fresh fruit, which also without a coating of Mirror Glaze are the madness.
The Mirror Glaze
The quantities given for the glaze are sufficient for a cake of 18-20cm in diameter or 6 small cupolas with a diameter of 8cm.
- 2 teaspoon ground gelatin
- 50ml of water
- 100g white chocolate couverture
- 70ml sweetened condensed milk
- 50ml of water
- 100g sugar
- 100ml glucose or sugar syrup
- white food coloring for the Mirror Glaze
- Pink food color paste
Stir the ground gelatin with 50ml of water and swell the gelatin for 5 minutes.
Mince the chocolate couverture and stir in another bowl with the sweetened condensed milk. Finally, add the dissolved gelatin.
Bring 50ml of water, the sugar and the glucose syrup to a boil. Once cooked, reduce heat and simmer for another 10 minutes. Add the hot sugar over the chocolate and the condensed milk.
Stir everything with a whisk until a smooth mass has formed.
Cover the surface with plastic wrap and place in the refrigerator for at least 12h. Prepare your cupola tarts in the waiting time.
For the cupolas
For 6 cupolas with a diameter of 8 cm
You need :
Half a handful of raspberries and strawberries or other fruits of your choice
chopped almonds or grated coconut
crumbled Macaron as a small crunch in your tartlets.
And for the decoration, you can let your creativity run free.
We have currants and small pieces of passion fruit jelly use as well as some caramel sugar decoration.
First prepare a caramel. For our decoration, two tablespoons powdered sugar are perfectly adequate.
Put the sugar in a saucepan on low heat on the stove. Wait until the caramel slowly forms. As soon as it starts to brown you remove the pot from the stove and use a spoon to decorate your baking paper. That’s all