White chocolate glaze
A shiny white glaze made with real chocolate? This recipe makes it work. It yields the perfect silky chocolate glaze with a profound creamy-white colour and a milky, sweet taste. Before applying the glaze: heat it to 35°C and then spread out onto frozen pastry. The temperature shock will create the right gloss and the perfect thickness of the coating. What's more: with this recipe, the glaze has the perfect consistency, so it won't run off and is easy to cut. To achieve the perfect end result, our chefs recommend using Finest Belgian Chocolate recipe n° W2 with standard fluidity, indicated with 💧💧💧 on the packaging.
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White chocolate glaze
Ingredients: White chocolate glaze
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106 gwater
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213 gcaster sugar
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213 gglucose syrup DE 40
Preparation: White chocolate glaze
Mix together and heat up to 105°C.
Ingredients: White chocolate glaze
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213 g
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142 gsweetened concentrated milk
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113 ggelatin mass
Preparation: White chocolate glaze
Pour boiling mixture on to and emulsify with a stick blender. Leave to rest for 24 hours and apply at 30°C.
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