Mirror glazing - hot or cold application
MIRRORS have been developed especially to create mirror glazings for ice-cream cakes, Bavaroise, mousses and cakes.
MIRRORS are characterised by a glossy finishing which remains unchanged even at low temperatures (-20°C) giving to pastry products an extremely elegant look.
All the MIRRORS, thankto their formulation, allow to obtain first-rate finished products with an intense and refined taste.
MIRRORS can be also used on inclined surfaces (side of Bavaroise and Zuccotti) without sliding and without forming unattractive lumps on the cake holder.
Remove the desired quantity of MIRROR from the packaging and heat it in a microwave oven (400-500W) or in a bain-marie at 45-50°C for MIRROR DARK CHOCOLATE, WHITE CHOCOLATE, GIANDUIA CHOCOLATE, STRAWBERRY, LEMON, TANGERINE, WILD BERRIES, AMARENA CHERRY, KIWI, PISTACHIO and at 50-55°C for MIRROR CARAMEL and NEUTRAL. Stir then it briefly without englobing air. The products to be frozen should be placed on a suitable rack. Cover them with MIRROR, spreading it evenly with a spatula and gently shaking the product. MIRROR can also be used with good results without heating it: it must be briefly worked with a spatula before spreading it on the surface.
NOTE: It is extremely important to make sure that all cream-based products on which MIRROR is applied are previously “stabilized” with LILLY or with animal gelatines.
All types of MIRROR may be used with a percentage of BLITZ ICE GLITTER GOLD and SILVER mixed into them (we suggest an amount between 10 and 40%).
- PASTEL ICING with white chocolate and MIRROR:
RENO BIANCO 1.000 g
Fresh cream 200 g
Milk 200 g
Fruit flavoured MIRROR or MIRROR WHITE CHOCOLATE 300 g
Bring cream and milk to boiling point, add the chocolate, previously melted, and stir gently. Add the MIRROR of your choice and stir avoiding the formation of air bubbles. Frost the cakes after heating the mixture to 35-40°C.