White Chocolate Mirror Glaze
Ingredients
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- 1
Cook sugar, glucose and water to 103°C. Add the coloring.
- 2
Pour over the bloomed gelatin and the condensed milk. Blend with an immersion blender.
- 3
Add the chopped white chocolate. Blend until the glaze is smooth and glossy.
- 4
Use: 35°C (entremets), 25°C (choux).
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Per 100g
Allergens
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