How to make Hazelnut Praline Mirror Glaze.

This is a very easy recipe that we use for glazing our Baileys Hazelnut entremet cake. We really like it; it's tasty and shiny.

Ingredients:
  • Water: 300g
  • Sugar: 414g
  • Glucose Syrup: 804g
  • Gelatin Mass: 306g
  • Condensed Milk: 318g
  • Cacao Butter: 72g
  • Hazelnut Paste: 384g
  • Natural Gel: 198g
  • Gold Dust: 1.2g
  • Milk Chocolate: 198g
Method:
  1. In a tall jar, add milk chocolate, cacao butter, condensed milk, hazelnut paste, and gelatin mass.
  2. In a pot, heat water, sugar, glucose syrup, and natural gel to 103°C.
  3. Pour over the chocolate mixture.
  4. Blend together to emulsify.
  5. Let it set before use.
Pro Tips:
  • Pour your glaze when it reaches 30-32°C
  • Make sure your entremet is frozen and fresh out of the freezer for the best results 
These are the quantities we use in our shop; don't forget to divide them to make smaller batches at home.Let us know if you're making this recipe at home! We can't wait to see your beautiful (and delicious) creation!

 

Chef Pavel S.
Eclair at the Bay 

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