Customize your Glaze

Miroir glazes inspire creative indulgence, by smoothly blending in different colours and flavours to create your signature finish. Available in several flavours and neutral versions, Miroir glazes can be mixed with different colours and textures (PatisFrance Praliné & Belcolade chocolate, fruits, nuts…) to create unique patisserie and the exact tone of shine you desire (from super shiny to a more “satiné” style). Discover the recipes below to create a wide range of finishings for your mousse cakes.

1. Put the gelatine in cold water.
2. Boil the cream, the milk and the glucose together. Pour this mixture on the chocolate and coverlux dark carat.
3. Add the melted gelatine and the Miroir Glassage.
4. Mix everything to get a smooth and homogenous texture (remove air bubbles) and use it at 36-38°C.

1. Put the gelatin in cold water.
2. Boil the milk and glucose together. Pour this mixture on the chocolate and the Pralirex.
3. Add the melted gelatin and the Miroir.
4. Mix everything to get a smooth and homogenous texture (remove air bubbles) and use it at 36-38°C.

Heat up the Miroir Glassage Neutre at 38°C and add all ingredients inside. Mix to obtain a smooth and well homogenized texture without air bubbles.

Warm up the Miroir Glassage Neutre at 38°C and add all ingredients inside. Mix to obtain a smooth and well homogenized texture without air bubbles.