MIRROR GLAZE 2.0 WITH CARAMEL ORO
Ingredients
water - (1)
150g
gelatin powder or sheets 200 bloom
22g
caster sugar
300g
300g
skim sweetened condensed milk
200g
SINFONIA CARAMEL ORO
250g
water - (2)
120g
Preparation
-Mix gelatin with the water and leave to set.
-Bring water, sugar and glucose to 103°C.
-Add gelatine mass and condensed milk and blend.
-While blending add the chocolate.
-Store in the fridge up to 7 days.
-Warm up between 35-40°C before use.
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.
Crafted using IRCA Group professional solutions
PASTRY
