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M.O.F Luc Debove’s Pistachio Mirror Glaze
2020-01-04
- This Recipe
- Chef: Luc Debove
- Cuisine: French Cuisine
- Course: Base, Sweet Base, Glaze, Mirror Glaze
- Difficulty: Intermediate
- Category: Base
- Preparation Time: 30 Minutes
- Readiness Time: 1 Day
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Saturday January 4, 2020
- Comments : No Comment
-
Languages :
English | 
Français
- Ingredients
- White chocolate, Glucose, Sweetened condensed milk, Pistachio paste,
- Print This Recipe
-
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La version Française se trouve ICI |
M.O.F Luc Debove’s Pistachio Mirror Glaze Don't forget to share your photos once you tried this recipe! HERE |
About this recipeThis 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 |
 |
 | Source of the recipeA recipe that I found in the French pastry magazine "Journal du Pâtissier (French & English)", Number 452. |
 | The recipe is on page 57. A glazing from top French Chef, MOF Luc Debove |
Ingredients
 | For 715 g (1 lbs 9 oz ) of GlazingSyrup 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). For the recipes, see HERE |
For 1 kg (2 ¼ lbs ) of GlazingSyrup 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). For the recipes, see HERE |
For 600 g (1 lbs 5 oz ) of GlazingSyrup 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). For the recipes, see HERE |
For 500 g (1 lbs 2 oz ) of GlazingSyrup ⅓ Cup Water (69.9 grams)½ Cup Sugar (104.8 grams)⅓ Cup Glucose syrup (104.8 grams)The rest 4 Tablespoons Sweetened Condensed Milk (69.9 grams) 3 oz White Chocolate (69.9 grams)#ERROR 2 Powedered Gelatin (4.1 grams)2 Tablespoons Water (23.7 grams)4 Tablespoons Pistachio Paste (52.4 grams). For the recipes, see HERE |
For 400 g (1 lbs 14 oz ) of GlazingSyrup 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). For the recipes, see HERE |
You will need...
Steps
The Gelatine Mass |
1. Start by the "gelatine mass". Pour the
2. Sprinkle in 3 times the
3. Wait til the gelatine is totally melted in the water
4. You may use
Water
(2 Tablespoons or 34 g) in a mixing bowl2. 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
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
I am showing you a few recipes HERE
All recipes of Pistachio Pastes   All the Recipes of Pistachio Pastes are HERE |
5. In a large bowl, place the melted
gelatine masse
, theSweetened Condensed Milk
(⅓ Cup or 100 g), theWhite Chocolate
(¼ lbs or 100 g) and thePistachio Paste
(⅓ Cup or 75 g)
The syrup |
6. In a saucepan, pour the
7.
Cook until the temperature reaches 220 °F / 103 °C
Water
(½ Cup or 100 g), theSugar
(⅔ Cup or 150 g) et theGlucose syrup
(½ Cup or 150 g)7.
Cook until the temperature reaches 220 °F / 103 °C
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')
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')
How to Use
|
 |
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 |
|
The result and the pix
|
Share Your Photos
Cooking with the same ingredients ?
What else to cook with White chocolate |
   |
What else to cook with Pistachio paste |
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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)
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