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M.O.F Luc Debove’s Pistachio Mirror Glaze

2020-01-04

   La version Française se trouve ICI
M.O.F Luc Debove’s Pistachio Mirror Glaze 

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About this recipe

This is a mirror glaze for entremets, with a nice shiny glaze effect and a delicious pistachio taste !

A glazing that I used for the recipe if the Happy New Year Cake, HERE

Pistachio Mirror Glaze


 
Pistachio Mirror Glaze

Source of the recipe

A recipe that I found in the French pastry magazine "Journal du Pâtissier (French & English)", Number 452.

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Pistachio Mirror Glaze

The recipe is on page 57.

A glazing from top French Chef, MOF Luc Debove

 

Ingredients

Pistachio Mirror Glaze

For 715 g (1 lbs 9 oz ) of Glazing

 

 Syrup

½ Cup Water (100 grams)

⅔ Cup Sugar (150 grams)

½ Cup Glucose syrup (150 grams)

 The rest

⅓ Cup Sweetened Condensed Milk (100 grams)

¼ lbs White Chocolate (100 grams)

#ERROR 2 Powedered Gelatin (6 grams)

2 Tablespoons Water (34 grams)

⅓ Cup Pistachio Paste (75 grams). The recipes, are HERE

 

For 1 kg (2 ¼ lbs ) of Glazing

 

 Syrup

⅔ Cup Water (139.8 grams)

1 Cup Sugar (209.7 grams)

½ Cup Glucose syrup (209.7 grams)

 The rest

½ Cup Sweetened Condensed Milk (139.8 grams)

5 oz White Chocolate (139.8 grams)

#ERROR 2 Powedered Gelatin (8.3 grams)

3 Tablespoons Water (47.5 grams)

½ Cup Pistachio Paste (104.8 grams). The recipes, are HERE

 

For 600 g (1 lbs 5 oz ) of Glazing

 

 Syrup

⅓ Cup Water (83.9 grams)

½ Cup Sugar (125.8 grams)

⅓ Cup Glucose syrup (125.8 grams)

 The rest

¼ Cup Sweetened Condensed Milk (83.9 grams)

3 oz White Chocolate (83.9 grams)

#ERROR 2 Powedered Gelatin (5 grams)

2 Tablespoons Water (28.5 grams)

¼ Cup Pistachio Paste (62.9 grams). The recipes, are HERE

 

For 400 g (1 lbs 14 oz ) of Glazing

 

 Syrup

4 Tablespoons Water (55.9 grams)

⅓ Cup Sugar (83.9 grams)

4 Tablespoons Glucose syrup (83.9 grams)

 The rest

3 Tablespoons Sweetened Condensed Milk (55.9 grams)

2 oz White Chocolate (55.9 grams)

#ERROR 2 Powedered Gelatin (3.3 grams)

1 Tablespoon Water (19 grams)

3 Tablespoons Pistachio Paste (41.9 grams). The recipes, are HERE

 

You will need...

Steps

The Gelatine Mass

1. Start by the "gelatine mass". Pour the

Water

(2 Tablespoons or 34 g) in a mixing bowl

2. Sprinkle in 3 times the

Powedered Gelatin

(#ERROR 2 or 6 g)

3. Wait til the gelatine is totally melted in the water

4. You may use

gelatine leaves

instead of the powder
Pistachio Mirror GlazePistachio Mirror Glaze

The Pistachio Paste

You may find pistachio paste in specialized stores, but the best way to enjoy your own pastries is to make the paste yourself

I am showing you a few recipes HERE
Pistachio Mirror GlazePistachio Mirror Glaze

5. In a large bowl, place the melted

gelatine masse

, the

Sweetened Condensed Milk

(⅓ Cup or 100 g), the

White Chocolate

(¼ lbs or 100 g) and the

Pistachio Paste

(⅓ Cup or 75 g)
Pistachio Mirror Glaze

The syrup

6. In a saucepan, pour the

Water

(½ Cup or 100 g), the

Sugar

(⅔ Cup or 150 g) et the

Glucose syrup

(½ Cup or 150 g)

7.  Cook until the temperature reaches 220 °F / 103 °C
Pistachio Mirror GlazePistachio Mirror Glaze

8. Pour the hot syrup onto the bowl

9. Mix well with a wire whip or a rubber spatula until everything is disolved

10. Mix with an immersion blender (sometimes called 'hand blender')
Pistachio Mirror GlazePistachio Mirror GlazePistachio Mirror GlazePistachio Mirror Glaze


How to Use

  • If you want to use right away

    Wait til the temperature reaches 80 °F / 25 °C
  • If you want to keep it for future use

    It's actually better if the glaze rests in the fridge for at least

    24 hours

    (better texture and stability). When needed, melt the glaze in a double boiler, and use at a temperature between 80 °F / 25 °C and 85 °F / 30 °C

Pistachio Mirror Glaze

 

Between those 2 temperatures, the glaze can be poured onto a frozen entremets or cake

Your cake must be frozen before glazing ! otherwise it may melt

Pistachio Mirror Glaze

 
Pistachio Mirror Glaze
The recipe "l’entremets happy new year de los angeles" is ICI

 

The result and the pix




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Don't forget to share your photos once you tried this recipe!
Click HERE 

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What to cook with...

5 spice powder

, Almond extract, Almond paste, Almond powder, Almonds,

Apricot

, Avocado,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

, Chili pepper,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Cream

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon juice

,

Lemon zests

,

Lime

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

, Mushrooms,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

,

Paprika

,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Peaches

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Poached eggs

,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

, Saffron,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Shortcrust Pastry, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

,

Sweetened condensed milk

,

Syrup

,

Tempered chocolate

, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

,

Velvet spray

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



½ Cup Water (100 g)

⅔ Cup Sugar (150 g)

½ Cup Glucose syrup (150 g)

⅓ Cup Sweetened Condensed Milk (100 g)

¼ lbs White Chocolate (100 g)

#ERROR 2 Powedered Gelatin (6 g)

2 Tablespoons Water (34 g)

⅓ Cup Pistachio Paste (75 g)