回复 沙发

Tristan

2010-05-28

打开看看    哈  ！

回复 藤椅

右刀刀

2010-05-28

5) GLAZING

Ingredients

300 g Milk

200 g Glucose

125 g Trimoline

250 g White chocolate couverture

370 g White chocolate coating

125 Sugar syrup at 30°B
12 g Gelatine leaves


Process

• Heat up the milk, glucose, trimoline and sugar syrup.
• Add the soaked gelatine leaves.
• Poor onto the white chocolate couverture and coating then mix.
• Use this preparation at around 40°C on frozen finished products.
  

回复 板凳

右刀刀

2010-05-28

本帖最后由 右刀刀 于 2010-5-28 01:03 编辑

:lol :lol 哈哈~~~~终于~~~放心~~~~~~~呼~~~~~

Chocolate Glaze
Yield: approximately 1000g
8 sheets gelatin
80g water, cold
280g heavy cream
65g water
420g granulated sugar
140 cocoa powder

1. Bloom gelatin in first measurement of cold water. Reserve.
2. In a large saucepan, combine cream, second measurement of water and sugar. Bring to a boil and cook to 103ºC / 217ºF.
3. Remove from heat and whisk in cocoa powder, followed by bloomed gelatin and any unabsorbed water.
4. Process with an immersion blender. Allow to cool to 40ºC/104ºF before glazing, or chill completely for later use.

感谢http://mlaiskonis.typepad.com/

回复 马扎

右刀刀

2010-05-28

I have tried different (mirror) glaze recipes from Enric Rosich, Paco Torreblanca, Pierr Herme....with gelatin, X58Pectin etc, most off them i find to thick, they tend to set too quickly especially when used to glaze frozen cakes.
Here is a recipe by Ramon Morato
Milk Chocolate glaze:
600 g cream 32%fat
200 g water
180 g sugar
4 g pectin X58
220 g glucose syrup
1400 g milk chocolate
16 g gelatin

He suggest to use the glaze at 30C, but as i said it sets to fast, i tried with more cream an its better, what do you think is best way to alter glaze recipes, put less gelatin, less pectin or add more cream like I did?





afoodie,

At one of the last patisseries I worked at, we would glaze 3in to 6in entremets in milk and noir glazes. We developed a couple of different recipes to suit different temperatures. When the entremet was frozen, I used a glaze comprised only of water, glucose, cocoa powder, gelatin and cream. The benefits of using this glaze on frozen pieces is that there are no fat solids (like cocoa butter from your 1400g of milk chocolate) to "block" when met with the freezing temperatures. Also, because there is no chocolate, I found that a good workable temperature for me would be hovering around 35C-- which may be a little too warm for the ingredients in your Morato recipe. I hope this helps.

:dizzy: 乱了乱了......越来越乱了
http://forums.egullet.org/index.php?/topic/120869-adapting-mirror-glaze/

回复 地板

右刀刀

2010-05-28

天。。。。超人。。。。

http://yjdesserts.wordpress.com/2010/03/07/chocolate-apricot-roll-with-lacquer-glaze/

回复 6楼

samyang111

2011-09-28

看帖顶帖这是必须滴!