This glaze is used by many confectioners. We’ll talk about it, but first I want to name a few general rules that apply to all mirror glazes and this is very important.

First of all, let's decide. Mirror glaze is applied to a frozen cake with a perfectly smooth surface, since the glaze will not hide imperfections, but will emphasize them. In addition, the glaze itself should be perfect, without any bubbles or lumps. To do this, during the cooking process, it is punched with a hand blender, placing it at an angle to form a funnel that draws in the bubbles.

Next rule. Mirror glaze is applied by heating to a certain temperature. It is also called the working temperature and each type of glaze has its own, depending on the composition of the ingredients. One more general nuance. In order for the glaze to lay beautifully and evenly on the surface, there must be a lot of it, that is, there is no need to save money here. The remains after glazing can be collected, if any crumbs get in, strain through a sieve and use for another cake. The glaze is perfectly stored in the refrigerator, covered with cling film, pressed tightly into contact with the surface to prevent a crust from forming.

Now, directly about the mirror glaze on condensed milk. It contains: 75 ml of water, 150 g. sugar, 150g. glucose syrup, 150g. chocolate (white, black or milk), 100g. condensed milk, 12g. gelatin, 60ml water for gelatin, food coloring

Since there is water in the glaze, any water-soluble food coloring, both powder and gel, can be used for coloring. As you noticed, it contains gelatin. Pastry chefs most often use sheet gelatin. It is, as a rule, stronger than powder, and therefore, to prepare the glaze, take two sheets of gelatin, 5 grams each. Leaf gelatin is soaked in any amount of cold water, allowed to swell and excess moisture squeezed out. Powdered gelatin requires a certain proportion of water. The confectioner is recommended to take 1:6, that is, six parts water to one part gelatin. I take 1:5, it’s more convenient for me to calculate.

I would like to write about one more ingredient - glucose syrup. It is included in almost all mirror glazes. What is it and what is it for? Glucose syrup or glucose syrup looks like a thick, viscous, viscous, transparent substance, reminiscent of liquid glass. The syrup is widely used in the food industry, and in confectionery it acts as an anti-crystallizer and sweetener. You can buy glucose syrup in online stores for confectioners.

Details on how to prepare mirror glaze with condensed milk can be found in the recipes on the website. For example, in the recipe “Red and Black” Cake, the glaze is prepared with the addition of dark chocolate, and in the recipes: Sea Buckthorn Mousse Cake and Fouette Cake, white chocolate and colored food coloring are used. In such cakes as: “Beatrice”, Cherry Boucher Cake “Adele” or “Strawberry Cake with Panna Cotta”, white food coloring titanium dioxide is used, which is widely used in the food industry and in pharmacology for its harmlessness and non-toxicity. By the way, unlike other water-soluble dyes, titanium dioxide easily colors chocolate and white.

The main advantage of this glaze is that it is actually very mirror-like. It reflects everything that is nearby. Well, one last thing. The cake or pastry, after applying this mirror glaze, if the need arises, can be stored in the freezer.

In conclusion, I want to say that this glaze is not at all difficult to prepare at home. The main thing is to follow all the technology and you will definitely succeed. Cook with pleasure! Let your holiday home always have a cake no worse than in a French pastry shop!

On the website you can familiarize yourself with and learn how to prepare colored mirror glaze using cream and neutral glaze.

If you like experiments and new trends in confectionery art, then you will probably be interested in leopard icing.

Dear friends! I will be very grateful to you for mentioning the Sweet Menu website and my name on social media. networks.

Chocolate glaze recipes

Chocolate is called the food of the gods. This is not only an ordinary delicacy, it is also an excellent energy product. Just one hundred grams of chocolate contains almost 500 calories. It is also an excellent antidepressant.

Chocolate glaze made from sugar syrup and cocoa powder

Ingredients:

Cocoa powder - five tablespoons,

Granulated sugar - one glass,

125 ml. water,

Cooking process:

We can replace water with milk.

Chocolate glaze with cream

Ingredients:

Dark chocolate (preferably semi-sweet) – 150 grams,

Low fat cream – 125 ml.

Preparation:

Chocolate frosting with butter

We use ingredients:

White chocolate (semi-sweet) – 125 grams,

Butter – 50 grams,

Cream (thick, fatty) - three heaped tablespoons.

Cooking process:

Chocolate glaze with condensed milk

Ingredients:

Cocoa powder - three tbsp. spoons,

Butter - four tbsp. spoons,

Condensed milk - four tbsp. spoons.

Preparation:

Chocolate glaze with honey

Ingredients:

100 grams of chocolate,

Honey - two tablespoons,

Powdered sugar – 100 grams,

Butter – 50 grams,

Milk - four tablespoons.

Preparation:

Chocolate is called the food of the gods. This is not only an ordinary delicacy, it is also an excellent energy product. Just one hundred grams of chocolate contains almost 500 calories. It is also an excellent antidepressant.

The quality of chocolate usually depends on the cocoa content of the product.

You can not only eat chocolate, but even drink it and cook a whole host of delicious dishes with it. You can also make chocolate glaze.

Chocolate glaze is ideal for decorating ready-made baked goods: pastries, cakes, cookies. You can coat fruits and berries with chocolate icing, creating delicious desserts in a matter of minutes.

For glaze, you can use not only black, but also milk chocolate, be it sweet, bitter or semi-sweet. It is important that its quality is high enough.

Special cocoa powder is also used to prepare chocolate glaze. In order for the chocolate glaze to turn out excellent, you need to use high-quality cocoa powder.

You can add vanilla or other flavorings to your taste, small doses of alcohol, such as cognac, chopped peanuts, coconut flakes, or use it in its classic form.

There are a lot of recipes for making chocolate glaze, let’s look at some of them.

Chocolate glaze made from sugar syrup and cocoa powder

Ingredients:

  • Cocoa powder - five tablespoons,
  • Granulated sugar - one glass,
  • 125 ml. water.

Cooking process:

Pour water into a ladle and pour granulated sugar into it. Stir and cook the syrup until it begins to thicken. Add cocoa powder, stir and cool. Rub the glaze well with a spatula. Once it thickens, the glaze can be used to decorate cakes, cookies, and pastries. We can replace water with milk.

Chocolate glaze with cream

Ingredients:

  • Dark chocolate (preferably semi-sweet) – 150 grams,
  • Low fat cream – 125 ml.

Preparation:

Break the chocolate into pieces, place them in a saucepan or other container and place directly in a water bath. Add the cream and cook, stirring constantly until the chocolate melts and is properly combined with the cream. The main thing is to bring the mass to its homogeneous state.

Afterwards, the glaze should be cooled and as soon as it becomes more viscous, use it to decorate a cake or other confectionery product.

Chocolate frosting with butter

We use ingredients:

  • White chocolate (semi-sweet) – 125 grams,
  • Cream (thick, fatty) - three heaped tablespoons.

Cooking process:
To prepare the glaze, place the cream, chocolate, and butter in a small saucepan and melt the chocolate and butter over low heat, stirring the mixture constantly. Before using the chocolate mass, you should cool it and wait until it thickens, then pour the glaze onto the cake.
Cream can be replaced with sour cream.

Chocolate glaze with condensed milk

Ingredients:

  • Cocoa powder - three tbsp. spoons,
  • Butter - four tbsp. spoons,
  • Condensed milk - four tbsp. spoons.

Preparation:

To prepare the chocolate glaze, you need to melt the butter in a saucepan, add cocoa powder and mix well, then add condensed milk and mix everything thoroughly again. Bring to a boil and remove from heat, the mass is cooled to a warm state, after which it is used for its intended purpose.

Chocolate glaze with honey

Ingredients:

  • 100 grams of chocolate,
  • Honey - two tablespoons,
  • Powdered sugar – 100 grams,
  • Butter – 50 grams,
  • Milk - four tablespoons.

Preparation:
Melt the chocolate in a water bath, add milk and powdered sugar, stirring constantly to bring the mixture until smooth. Remove the glaze from the heat, add butter, stir well. After this, add honey and mix again.

2013 -10-14 21:47

align=right>

An article about what you can make chocolate glaze from and how to prepare it.

Chocolate glaze To apply to cakes, muffins, Easter cakes and pastries, it is not necessary to cook it from chocolate. It can be prepared from cocoa powder with the addition of milk or sour cream, condensed milk, sugar and butter. This glaze turns out even better in taste and color than chocolate.

That's what Experienced confectioners advise when working with glaze:

  • You can add vanillin, rum, cognac, coconut flakes to the chocolate glaze; they complement each other perfectly.
  • The no-cook glaze hardens quickly, so it should be applied immediately after cooking.
  • You can’t cover a cake with hot icing that already has buttercream spread, but if this is necessary, then you should first cover the cream with liquid jam or sprinkle with cocoa, and then with icing.
  • You cannot cover the cake with freshly boiled glaze; it needs to be cooled a little.
  • First, apply a thin layer of glaze to the confectionery product, and then a thicker one.

How to make cocoa cake frosting?

Cake decorated with full chocolate cocoa frosting

Chocolate glaze itself is a decoration for various desserts. In addition, glaze can even out uneven cakes, so that they can then be decorated with flowers and other products made from butter, protein or sour cream.

Chocolate cocoa icing for cake

Recipe:

  1. Mix in a saucepan half a glass of sugar, 2 tbsp. spoons of dry cocoa, 3 tbsp. spoons of milk and cook the mixture until it thickens.
  2. Cool a little, add a pinch of vanillin, 30 g melted butter and beat until fluffy.
  3. Place the glaze in the middle of the baked top crust and spread it over its entire surface, including the edges so that the glaze flows down the sides.
  4. Place the cake in a cool place overnight and serve it with tea in the morning.


The cake is first covered with sour cream and then patterned with cocoa chocolate cream.

This glaze can be used to make patterns on the cream if the top cake is covered with some kind of cream.

Note. If the glaze has become cold and thickened and does not spread well on the cake, you need to heat it up by adding a little water, and if it is liquid, boil it with a spoonful of sugar.

Cocoa and condensed milk glaze, recipe



A piece of cake covered with chocolate glaze made from cocoa and condensed milk

Cocoa and condensed milk glaze

Recipe:

  1. Mix in a saucepan half a can of condensed milk, 2 tbsp. spoons of cocoa and cook until smooth.
  2. Remove from heat and add 0.5 tbsp. spoons of butter..
  3. Immediately pour over the cake and leave to cool.


Cake covered with chocolate glaze made from cocoa, butter and condensed milk, which is used in confectionery shops

Chocolate glaze made from cocoa, used by professionals

This glaze recipe is used by professionals in confectionery shops. It's quite simple.

Recipe:

  1. Melt in a saucepan 1 tbsp. a spoonful of butter, add cocoa and condensed milk, 1 tbsp. spoon.
  2. Mix well and you can decorate any pastry.

Milk powder and cocoa glaze recipe



Piece of cake decorated with chocolate icing made from cocoa and milk powder

Cocoa and milk powder glaze

Recipe:

  1. Fill in 1 tbsp. spoon of gelatin 0.5 cups of water and let it swell.
  2. Mix 1 tbsp. spoon of cocoa and milk powder, 4 teaspoons of sugar, pour 0.5 cups of water and heat until all ingredients are dissolved.
  3. We also dissolve the swollen gelatin over the fire, but do not allow it to boil.
  4. Mix hot gelatin, boiling powdered milk mixture, butter (30 g), and mix again.
  5. The glaze is ready, decorate the cake with it and leave to cool.

After a couple of hours, the glaze will harden and the cake can be served with tea.

Frosting recipe with milk and cocoa



Sliced ​​cake covered with chocolate icing made from cocoa and milk

Glaze made from cocoa, milk and flour

The thickness of this glaze depends on the milk and flour used in the recipe; the more flour, the thicker the glaze, and the more milk, the thinner it is.

Recipe:

  1. Place in a stainless steel saucepan 1 tbsp. spoon of flour and cocoa, half a glass of sugar, 75 ml of milk, mix everything and cook, stirring, at a low boil, until the desired thickness.
  2. Turn off the fire and add 50 g butter, stir until the oil is completely dissolved.

Glaze is used for coating cakes and cakes.

Note. The presence of butter in the glaze gives it shine.

Lenten chocolate cocoa glaze, recipe



Ice cream topped with lean chocolate cocoa glaze

Lenten chocolate cocoa glaze

Recipe:

  1. Mix in an enamel bowl 2 tbsp. spoons of cocoa, 3 tbsp. spoons of sugar, 4 tbsp. spoons of water and cook over low heat, stirring all the time, until it thickens.
  2. Remove from heat and add 1/3 part tea. spoons of cinnamon and 1 teaspoon. spoon of cognac, mix everything together.

We cover pies, cakes, cupcakes with hot glaze, and cold glaze is suitable for drizzling ice cream.



Profiteroles filled with ice cream, decorated with lean chocolate cocoa glaze

Cold-processed lean chocolate glaze

The recipe for this lean cocoa glaze is original and does not require cooking. It can be prepared in a hotel, in nature.

This glaze does not harden for a long time; it can be used to cover both hot and cold sweets.

Recipe:

  1. Mix in a deep bowl 3 tbsp. spoons of powdered sugar without lumps, 1 tbsp. spoon of potato starch, 3 tbsp. spoons of cocoa.
  2. Add 3 tbsp. spoons of very cold water, knead again, and the glaze can be used.


Donuts decorated with white glaze and lean chocolate cocoa glaze

Cocoa Butter Frosting Recipe



Cupcake decorated with chocolate icing made from cocoa and butter

Chocolate glaze made from cocoa and butter

Recipe:

  1. Combine in a saucepan 3 tbsp. spoons of sugar, 2 tbsp. spoons of milk, 3 tbsp. spoons of cocoa, 60 g butter, mix everything and set to cook until the butter melts.
  2. We dilute it further 3 tbsp. spoons of milk and cook further, stirring.
  3. If the glaze is thick, add another 2-3 tbsp. spoons of milk.

When the glaze is ready, it should flow slowly from the spoon in thick streams.

How to make thick cocoa frosting?



Custard cakes covered with thick chocolate cocoa glaze

Thick

This is a very common glaze. It tastes like dark chocolate, but with sourness.

Recipe:

  1. Mix in a saucepan 100 g sour cream, 3 tbsp. spoons of sugar and cocoa, cook over low heat, stirring all the time.
  2. When the glaze boils, add 2 tbsp. spoons of butter and boil until the butter melts.
  3. Turn off the heat and immediately cover the cake and pastries with it, otherwise it will cool down and thicken greatly.

Chocolate glaze made from cocoa and sour cream



Strawberries in chocolate glaze made from cocoa and sour cream

Chocolate glaze made from cocoa and sour cream

Recipe:

  1. In a stainless steel saucepan, combine 2 tbsp. spoons of cocoa, 3 tbsp. spoons of sugar, add 2 tbsp. spoons of sour cream, stir, and set to cook until the glaze thickens (10-12 minutes), stirring all the time.
  2. When the glaze thickens, add 30 g butter and heat further until the oil dissolves.
  3. Remove from heat and immediately decorate fresh baked goods with glaze, or prepare a dessert of strawberries in glaze.

How to make cocoa frosting in the microwave?



Easter cake covered with chocolate glaze made from cocoa in the microwave and sprinkled with nuts

Chocolate icing from cocoa in the microwave

Recipe:

  1. Heat on fire 3 tbsp. spoons of milk and half a glass of sugar.
  2. Combine in a microwave-safe bowl 2 tbsp. spoons of butter, 3 tbsp. spoons of cocoa, warm sweet milk, 1/3 dark chocolate bar, put everything in the microwave. The glaze will be ready in 4 minutes.

We cover the tops of cakes, Easter cakes, cakes and cupcakes with icing.

The beautiful buttery sheen of cocoa glaze will add a delicious look to your cakes, cupcakes, pastries and donuts. It can also be used to decorate ice cream, sweet semolina porridge and other desserts.

Video: Chocolate glaze. The secret of cooking. Video recipe

In my edible creativity, I often prepare caramel glaze, which can be used to polish cakes, or beautifully apply drips to a butter cupcake or your favorite cake. Many housewives have plenty of recipes for making caramel glaze, but I present some of them that I like and have tested in practice.

Basic products and general cooking basics

For caramel glaze you will need the simplest products, but no one has canceled a little skill. Looking at the appearance of the sweets, you can immediately say that you won’t get such a mirror-like and beautiful caramel glaze. Yes, minimal experience is needed in this matter, but the most important thing is the desire to create and present!

Caramel glaze

The salting ingredient in the caramel glaze will be sugar. Plain or brown will do. It is possible to replace sugar with powdered sugar.
Next are dairy products: milk, cream, butter, which are supplemented depending on the type of recipe. The taste, color and consistency of the dessert will be complemented by vanilla, chocolate, condensed milk, gelatin and other additives.

As for the general cooking technology, you should choose dishes with a thick bottom, as the sugar will melt there. The temperature regime must be very low, otherwise the sugar may turn into a dark dense mass and then you will have no luck. During the melting process, it is possible to add a little water.

During the cooking process, do not stir too much, as hardened lumps may form. Light shaking of the pan or ladle is allowed.
To achieve a mirror glaze you need glucose or corn syrup. It’s even better if you cook the invert syrup yourself.

How to make invert syrup

When prepared, invert sugar resembles thick honey in appearance. Pour water into a thick-bottomed ladle and heat it. The quantity of components should be taken in this or double proportion (depending on how much you are preparing).
Add granulated sugar and heat to a boil. Then add citric acid and boil everything together for 1/3 hour.
You will need: sugar 300 grams, water - 130 milliliters, lemons 1/3 teaspoon.

1. Chocolate frosting for the cake

The glaze lays very beautifully on the top surface of the cakes; its shine is reflected as in a mirror. Let's try to cook it too.


 Chocolate frosting for cake

Components:

  • cream 33% - 80 milliliters;
  • sugar - 215 grams;
  • cocoa - 120 grams;
  • water 65 millimeters;
  • gelatin - 12 grams;
  • water - half a glass.

According to the recipe, prepare the chocolate icing for the cake as follows:

1.Soak the gelatin in cold water, stir in a circular motion and leave to swell completely. The time is indicated on the package.

2. Sift the cocoa to remove any lumps.

3. In a thick-bottomed saucepan, boil the syrup from sugar and water to a temperature of 104 C.

4. Add cocoa powder and mix effectively.

5. Cook over medium heat for 1-2 minutes, stirring constantly.

6. At the same time, heat the cream in another bowl. When the cream begins to boil, add the prepared gelatin and stir until completely dissolved.

7. Pour the cream into the syrup, mix well with a whisk, and cook over low heat for one minute.

8. Beat the chocolate glaze with a blender.

9. Cover the chocolate glaze with cling film so that it touches the surface of the dessert. Place in the refrigerator for one day.

10. Before use, heat the glaze to 30 C. And the cake itself must be well cooled in order to obtain a perfectly smooth and glossy surface.

2. Caramel glaze with gelatin

Caramel glaze is used to coat cakes, sponges or donuts. This is another way to decorate your cake in an original way. Very tasty with the aroma of toffee, the glaze will give the finished product an appetizing look.


 Caramel glaze with gelatin

Components:

  • gelatin - 5 grams;
  • starch - 10 grams;
  • cream 30% - 130 milliliters;
  • lemon juice - 10 grams;
  • sugar - 100 grams;
  • water - 100 milliliters (divided into two parts in a ratio of 70 and 30 milliliters);
  • salt - 1-2 pinches.

According to the recipe, prepare caramel glaze with gelatin as follows:

1. Soak the gelatin according to the instructions on the package.

2. We dilute starch with 30 milliliters of water.

3. Place a comfortable bowl with a thick bottom, add sugar and pour in lemon juice. The sugar should melt and turn into a golden, smooth caramel.

4. Remove from heat and then add the remaining water. Immediately pour in the cream, stirring the glaze constantly.

5. Put it on fire, add salt and starch diluted in water. Bring to a boil. Cool to 50 C, then add the swollen gelatin. Mix thoroughly and cool to a temperature of 30 C.

6. Pour caramel glaze over the finished cake, put it in the refrigerator for 20 minutes, and then cover it a second time.

3. Caramel glaze on boiled condensed milk

To give the caramel glaze a creamier taste, you can also add brown boiled condensed milk to the main ingredients, or it’s even easier to buy “Korovka” type candies, which results in a more delicate taste and color. It is good to apply it to buns, crumpets, donuts, etc.


 Caramel glaze on boiled condensed milk

Components:

  • cream - 125 milliliters;
  • condensed milk (boiled) - 130 grams;
  • sugar - 60 grams;
  • gelatin - one sachet (10 grams).

According to the recipe for how to make caramel glaze with boiled condensed milk, prepare it like this:

  1. Add gelling agent (preferably gelatin) with water and leave to swell.
  2. After 30 minutes, pour in the cream and stir.
  3. Place the condensed milk in a frying pan, add sugar and mix everything carefully.
  4. Heat the prepared mixture until the sugar is completely dissolved and remove from the stove.
  5. Cool the caramel glaze on the boiled condensed milk, add the prepared gelatin
  6. Cool the resulting mass, add the prepared gelatin and mix until smooth.
  7. Next, strain through a fine strainer, cover with film and refrigerate for 6-8 hours. Before use, it should be reheated to a temperature of 35 C.

4. Mirror glaze with invert syrup

This type of glaze is very good for decorating cakes in the form of smudges or full coverage in colored colors.

Components:

  • chocolate - 100 grams;
  • invert syrup + sugar - 100 grams of each type;
  • water - 5 milliliters;
  • milk - 60 milliliters;
  • gelatin 8 grams +50 milliliters of water to the gelling agent.

According to the recipe, we prepare mirror glaze with invert syrup as follows:

Transfer the water, sugar and invert syrup into a saucepan. Place on medium heat and heat to 103C. Invert syrup can be replaced with artificial honey.

After half a minute the first bubbles appear, remove and pour in the white chocolate broken into pieces. Mix everything. Here we introduce dissolved gelatin in water and milk at room temperature.

Before blending the resulting mass in a blender, you also need to add titanium dioxide and dye. Titanium dioxide is added to make the caramel glaze rich and pure in color. Mix everything in a blender, cover the vessel with film in contact with the contents and let it rest for 30 minutes.