This is the mirror-like finish that makes professional French pastries so breathtaking. While ganache can be a glaze, a true glaçage is specifically formulated to set with a perfect, glossy, crack-free shine. The addition of gelatin and honey creates that signature glass-like surface that reflects light beautifully. The first time I successfully glazed an entremet and saw that perfect reflection, I actually did a little dance in my kitchen.
Quick Look
| Prep | Cook | Total | Yield | Level |
|---|---|---|---|---|
| 15 min | 10 min | 4+ hours | ~1.5 cups | Precision required |
Why You’ll Love This Recipe
- Professional mirror finish: Creates that stunning, reflective surface you see in patisseries.
- Sets perfectly: Doesn’t run off the sides and sets with a clean cut.
- Enhanced flavor: The honey adds depth without making it too sweet.
- The wow factor: Transforms any cake into a work of art.
Grab These
- 5g (1 tsp) powdered gelatin
- 30ml (2 tbsp) cold water
- 150g (5 oz) dark chocolate (55-70%), finely chopped
- 100g (½ cup) granulated sugar
- 60ml (¼ cup) water
- 50g (2.5 tbsp) honey or light corn syrup
- 75ml (⅓ cup) heavy cream (35% fat)
Let’s Make It
Bloom the gelatin by sprinkling it over the 2 tablespoons of cold water in a small bowl. Let it sit for 5 minutes until it becomes a solid gel.
Place the finely chopped chocolate in a medium heatproof bowl.
In a small saucepan, combine the sugar, ¼ cup water, and honey. Heat over medium heat, stirring until the sugar dissolves, then stop stirring and bring to a boil. Cook until it reaches 221°F (105°C) on a candy thermometer.
Meanwhile, heat the cream in another saucepan until just simmering.
Once the sugar syrup reaches temperature, remove from heat and immediately whisk in the bloomed gelatin until completely dissolved.
Pour the hot cream over the chopped chocolate and let sit for 1 minute. Add the hot sugar syrup-gelatin mixture.
Using an immersion blender, blend until completely smooth and emulsified. Be careful not to incorporate too many air bubbles.
Strain the glaze through a fine-mesh sieve to remove any air bubbles or undissolved bits. Let it cool to 85-90°F (29-32°C) before using.
Nutritional Facts (Per 2 Tablespoons)
| Nutrient | Amount |
|---|---|
| Calories | ~ 90 kcal |
| Fat | 4g |
| Carbohydrates | 14g |
| Sugar | 13g |
| Protein | 1g |
| *Note: | Values are estimates |
Variations & Add-Ins
- Milk Chocolate Glaze: Substitute milk chocolate and reduce sugar to 75g.
- White Chocolate Glaze: Use white chocolate and omit the sugar.
- Colored Glaze: Add oil-based food coloring when blending.
- Flavored Glaze: Add 1 tsp of instant coffee or orange extract with the cream.
Serving Ideas
- Pour over chilled entremets and mirror glaze cakes
- Glaze éclairs and profiteroles
- Use for individual petit fours
- Perfect for show-stopping birthday cakes
Storage & Reheating
- Storage: Can be stored in an airtight container in the refrigerator for up to 1 week.
- Reheating: Gently rewarm in a double boiler to 85-90°F (29-32°C). Do not microwave as it can break the emulsion.
My Two Cents
- Pro-Tip: Temperature is everything. Your cake must be frozen solid, and your glaze must be at exactly 85-90°F (29-32°C) for the perfect mirror finish. Use an instant-read thermometer.
You Asked, I’m Answering
Q: Why did my glaze turn out matte instead of shiny?
A: Your cake was likely not cold enough, or the glaze was too warm when applied. The temperature shock creates the shine.
Q: Can I make this without gelatin?
A: For a vegetarian version, you can use agar-agar, but the texture and setting properties will be different. Use 1 tsp agar powder dissolved in the water and brought to a boil before adding to the chocolate.