Glaçages

For this project, the glaçages or glazes have been organised Glazes for products that will be frozen or refrigerated
into two main categories: above 0°C
Glazes for products that will be displayed in cabinets at a
Glazes for products displayed at room temperature temperature of 0 to 6°C and possibly frozen at -18°C:
Glazes for products that will be stored and/or displayed at desserts, mini-gateaux etc.
room temperature:
Cakes, madeleines, doughnuts, etc. This category includes four different solutions so that you
can choose what works best for your creations:
In this case we have suggested a basic recipe with variations
to adapt it to the different chocolates in our range, so that you Chocolate-based mirror glaze
can choose your preferred chocolate for use in your creations. Cocoa powder-based mirror glaze
Chocolate and pâte à glacer based matte glaze
Gelatine-based clear mirror glaze
Room-temperature Chocolate-based Cocoa powder-based

gc gb gp
glaze mirror glaze mirror
92 94 96

Chocolate and pâte

à glacer based
matte glaze Gelatine-based clear mirror

gm gg
98 100
 Glaçages
Cacao Barry®
The Pastry Alphabet 93

Glazes for products displayed at room temperature Uses Tips

This basic recipe can be used to glaze all kinds of products that will be This basic recipe can We recommend using a neutral oil for this recipe,

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displayed at room temperature; around 20°C. be adapted to each of so it doesn't add flavour to the mixture. Different
The viscosity of the basic recipe allows you to coat the product with a thin the chocolates in the oils can be used, depending on local availability;
layer of shiny glaze that protects it and allows handling once crystallized. range. Since it does sunflower oil, grape-seed oil, canola oil or you
Crispy
not use water-based could even use a good hazelnut or pumpkin seed
Unctuous
ingredients, it is very oil if the flavours combine well in your recipe.
stable. To optimize the results, and a good textured
coating, we recommend chilling the products
to be glazed for a few minutes in the fridge or
Spongy
freezer.
It is also vital to pre-crystallize the glaze prior to
its use. There are different ways of doing this:

1. You can mix the melted couverture with oil

and pre-crystallize the mixture on a chilled area,
Basic recipe for glaze for products displayed at room temperature Scientific description
lowering the temperature to 23/25°C.
1000 g Chocolate 1. Melt the selected chocolate to 40-45°C and mix with the oil. 2. Or, you can start with tempered chocolate This glaze is a mixture of chocolate and oil.
... g Neutral oil 2. Pre-crystallize the mixture to 23-25°C and pour it over the product couverture, adding the oil at room temperature The oil reduces the melting point compared to
to be glazed. and glaze. plain chocolate, and this produces a coating
3. Place in the fridge for a few minutes to crystallize the coating and store 3. And finally, if you have a Magic Temper, you texture and a smooth, creamy glaze.
at room temperature. can mix the melted couverture with the oil and
set aside in a bowl. When the temperature has
dropped to around 30°C, you can mix in around
*The amount of oil to be added will vary depending on the type of chocolate. The recommended amount
of oil for the 1000g of chocolate in the recipe is as follows: 1% of creamed cocoa butter, blend and glaze the
products.
Dark chocolate couverture: From 250 a 290 g of oil
Milk chocolate couverture: From 200 a 220 g of oil
White chocolate and Zéphyr™ Caramel: From 150 a 200 g of oil

Storage recommendations

Room temperature: Possible

Refrigeration: Not recommended
Freezing: Not recommended

Allergens

Lactose
(If using milk or white chocolate couverture)
 Glaçages
Cacao Barry®
The Pastry Alphabet 95

Chocolate-based mirror glaze Uses Tips

This basic recipe for glazing tarts and small cakes will result in a very shiny This basic recipe can We recommend using an immersion blender

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glaze with a soft texture that allows the product to be divided without be adapted for use to make all the glazes, to ensure that they
cracking the glaze. with all the chocolates emulsify properly.
The product has very good stability when placed on display, retaining its in the range. Once finished making the glaze, we recommend
shine. It may also be frozen. The glazes made using straining it to minimize the presence of air Unctuous

white chocolate can bubbles and then letting the glaze rest for a few
be coloured for unique hours in the fridge to hydrate the solids in the
looks or to create recipe and ensure optimum results. Spongy

decorative effects.

Basic recipe for a dark chocolate-based mirror glaze Scientific description

270 g Water 1. Heat the water with the cocoa powder, add the sugar and glucose syrup. This glaze is very tender due to the high
10 g Extra Brute or Plein 2. Bring to the boil and remove from the heat, adding the condensed milk water content and sugars emulsified with the
Arôme cocoa powder and the leaf gelatine. chocolate.
250 g Sugar 3. Pour the mixture onto the dark chocolate couverture and emulsify.
350 g DE 44 glucose syrup 4. Strain and keep refrigerated.
200 g Condensed milk 5. Use at 40°C on cakes that have previously been frozen.
28 g Gelatine leaves
*This basic recipe can be made substituting the dark chocolate couverture with any other in the range.
300 g Fleur de Cao™ 70% When using couverture with a lower quantity of cocoa solids, such as Excellence 55% cacao or Mi Amère
58% cacao, we recommend reducing the amount of water used in the recipe from 270g to 240g.

Basic recipe for a milk chocolate-based mirror glaze

270 g Water 1. Heat the water with the cocoa powder, add the sugar and glucose syrup.
10 g Extra Brute or Plein 2. Bring to the boil and remove from the heat, adding the condensed milk
Arôme cocoa powder and the leaf gelatine.
250 g Sugar 3. Pour the mixture onto the milk chocolate couverture and emulsify.
350 g DE 44 glucose syrup 4. Strain and keep refrigerated. Storage recommendations
200 g Condensed milk 5. Use at 30-35°C on cakes that have previously been frozen.
Room temperature: Not recommended
18 g Gelatine leaves
*This basic recipe can be made substituting the milk chocolate couverture with any other in the range. Refrigeration: 3 days
300 g Lactée Supérieure 38% Although it may seem like a contradiction, this basic recipe uses fewer gelatine leaves that the recipe
made using dark chocolate. This is due to the milk solids contained in the milk chocolate couvertures. Freezing: Possible

Basic recipe for a white chocolate-based mirror glaze Allergens

270 g Water 1. Heat the water, add the sugar and glucose syrup. Lactose
250 g Sugar 2. Bring to the boil and remove from the heat, adding the condensed milk
350 g DE 44 glucose syrup and the leaf gelatine.
200 g Condensed milk 3. Pour the mixture over the white chocolate and emulsify.
18 g Gelatine leaves 4. Strain and keep refrigerated.
300 g White chocolate 5. Use at 28/30°C on cakes that have previously been frozen.
Zéphyr™ 34%
*This basic recipe can be made substituting the Zéphyr™34% white chocolate with Blanc Satin™29%.
Although it may seem like a contradiction, this basic recipe uses fewer gelatine leaves that the recipe
made using dark chocolate. This is due to the milk solids contained in the white chocolate.
 Glaçages
Cacao Barry®
The Pastry Alphabet 97

Cocoa powder-based mirror glaze Uses Tips

This glaze gives a deep, dark finish due to the presence of cocoa powder, To glaze all kinds of We recommend using an immersion blender to

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as well as an intense shine and a soft texture that allows the finished tarts and small cakes make all the glazes, to ensure that they emulsify
product to be cut easily without cracking the glaze. that require a dark properly.
The recipe method has been improved: now you only have to bring cocoa-brown colour Once finished making the glaze, we recommend
the ingredients to the boil and mix, without needing to reduce to and maximum shine. straining it to minimize the presence of air Unctuous

high concentrations. As such, it is much easier to make and possible bubbles and then letting the glaze rest for a few
inconsistencies in production are avoided. hours in the fridge to hydrate the solids in the
The product has very good stability when placed on display, retaining recipe and ensure optimum results. Spongy
its shine. It may also be frozen.

Basic recipe for a cocoa powder-based mirror glaze Scientific description

350 g Water 1. Heat the water with the cocoa powder, add the liquid cream, the DE 44 This glaze, similar to the glossy glaze, has a
220 g Extra Brute or Plein glucose syrup and the sugar. much darker colour due to the high cocoa solids
Arôme cocoa powder 2. Stir until it comes to the boil and remove from the heat, adding the leaf content.
250 g Liquid cream 35% fat gelatine.
620 g Sugar 3. Finally, add the neutral gelatine base.
100 g DE 44 glucose syrup 4. Blend, strain and keep refrigerated.
30 g Gelatine leaves 5. Use at 40°C on cakes that have previously been frozen.
450 g Neutral gelatine base

Storage recommendations

Room temperature: Not recommended

Refrigeration: 3 days
Freezing: Possible

Allergens

Lactose
 Glaçages
Cacao Barry®
The Pastry Alphabet 99

Chocolate and pâte à glacer based matte glaze Uses Tips

This glaze gives a very chocolately-looking finish, which, although not as Ideal for "Sacher We recommend using an immersion blender to

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shiny as other glazes, has a less sweet, more intense chocolate flavour. Tortes" and similar make all the glazes, to ensure that they emulsify
It also has a soft texture that allows the finished product to be cut or cakes that require properly.
portioned easily without cracking the glaze. an intense chocolate Once finished making the glaze, we recommend
flavour but do not straining it to minimize the presence of air
necessarily need a bubbles and then letting the glaze rest for a few Unctuous Spongy
very shiny finish. hours in the fridge to hydrate the solids in the
recipe and ensure optimum results.

Matte glaze with dark chocolate and pâte à glacer brune Scientific description

290 g Milk 1. Warm the milk with DE44 glucose syrup. The use of pâte à glacer, a compound made from
100 g DE 44 glucose syrup 2. Bring to the boil, remove from the heat and dissolve the gelatine sugar and vegetable fats, allows this glaze to be
10g Gelatine leaves leaves into it. cut easily without cracking. The gelatine leaves
300 g Extra-Bitter Guayaquil 3. Pour the mixture onto the semi-melted dark chocolate couverture help give a spongy, creamy texture.
64% and pâte à glacer.
300 g Pâte à Glacer Brune 4. Emulsify, blend, strain and keep refrigerated.
5. Use at 40°C on cakes that have previously been frozen.

Matte glaze with milk chocolate and pâte à glacer blonde

290 g Milk 1. Warm the milk with DE44 glucose syrup.

100 g DE 44 glucose syrup 2. Bring to the boil, remove from the heat and dissolve the gelatine
10 g Gelatine leaves leaves into it.
300 g Lactée Barry 35% 3. Pour the mixture onto the semi-melted milk chocolate couverture
300 g Pâte à Glacer Blonde and pâte à glacer.
4. Emulsify, blend, strain and keep refrigerated.
5. Use at 35°C on cakes that have previously been frozen. Storage recommendations

Room temperature: Not recommended

Refrigeration: 3 days
Matt glaze with milk chocolate and pâte à glacer blonde
Freezing: Possible
290 g Milk 1. Warm the milk with DE44 glucose syrup.
100 g DE 44 glucose syrup 2. Bring to the boil, remove from the heat and dissolve the gelatine
10 g Gelatine leaves leaves into it. Allergens
300 g White chocolate 3. Pour the mixture onto the semi-melted white chocolate couverture
Lactose
Blanc Satin™ 29% and pâte à glacer.
300 g Pâte à Glacer Ivoire 4. Emulsify, blend, strain and keep refrigerated.
5. Use at 30°C on cakes that have previously been frozen.
 Glaçages
Cacao Barry®
The Pastry Alphabet 101

Neutral gelatine mirror glaze Uses Tips

This neutral gelatine-based glaze results in a transparent, flavourless, semi- This gel can be diluted Glazes and nappages

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solid gel that can be used in myriad creations: nappages, glazes, sauces, with water or other Add 10% water to the gelatine to glaze.
coulis, etc. water-based liquids Or add 15-20% of fruit juice or purée.
(fruits, herbal teas,
It is ideal for use in creations that are going to be stored or displayed in the etc.) to be used as a Method
fridge or freezers, perfectly retaining their shine. nappage or glaze, Spongy
Warm the neutral glaze to 70/80°C with the
Once it is made, it should be stored in the fridge in a suitable protective or can be used as an
chosen liquid.
container for daily use. It is a stable product when stored correctly, although ingredient in chocolate
Allow the mixture to cool to about 40/45°C,
we recommend using it within two weeks. glaze recipes.
covered with plastic film or stirring it without
It can be applied
mixing in air, before glazing.
hot or cold, using a
Glaze the chosen product that has been
paintbrush, sprayed
previously frozen.
with an airbrush,
or products can be
*If you want to use this base to airbrush, make
glazed with a spatula
Neutral gelatine mirror glaze sure that the mixture is at 70/80°C to spray over Scientific description
or submerged to be
tartlets, cakes, tarts, etc.
300 g Water #1 1. Mix the water #1 at a cold temperature with the sucrose #1, which has coated with the glaze The soft and transparent gel texture of this glaze
300 g Sucrose #1 been previously mixed with the pectin and carrageenan. Allow to soak for is created thanks to its high concentration in
*If you want to use the base as a nappage, heat
8 g Pectin NH approximately 20 minutes. sugars, the combination of two types of gelling
the base with the chosen liquid or fruit purée
16 g Kappa carrageenan 2. Heat the water #2 and add the soaking mixture, at 50-60°C add the agents - Kappa carrageenan and NH pectin, as
before leaving to cool down to room temperature.
900 g Water #2 sucrose #2 and the DE 44 glucose syrup. well as the use of citric acid, which helps reduce
You will obtain a transparent, soft and spreadable
600 g Sucrose #2 3. Bring to the boil and continue cooking until it reaches 67° Brix, remove the pH of the preparation.
textured gel that can be applied with a brush or
860 g DE 44 Glucose from the heat and add the citric acid solution.
palette knife over the chosen surface.
6 g Citric acid 1:1 4. Store in the fridge.
(50% water/ 50% citric
You can use this as a base for coulis, mixing equal
acid powder)
parts with purées or fruit juices.
You can make sauces mixing it with balsamic
vinegar, soy sauce or pureed herbs, for example,
or create compotes by blending it with purées
and small pieces of the same fruit.

Storage recommendations

Room temperature: Not recommended

Refrigeration: 15 days
Freezing: Possible

Allergen

Does not contain allergens