THE FESTIVAL CARNET
Dark Chocolate Mirror Glaze for Yule Logs
Prepare a real mirror icing with chocolate, glucose and gelatin 200 Bloom for a log between 22 and 25 cm, with temperatures and rest times.
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This mirror icing forms a thin, glossy layer on a mousse-tipped log, which is completely frozen prior to matting. The formula combines dark chocolate, glucose and gelatin: it requires a precise balance and a thermometer. Prepare it the day before, then ice and let the log thaw in the refrigerator the next day.
Allow about 650 g of icing for a log of 22-25 x 8-9 cm, with the excess necessary for the tapping. The time includes a night of rest and eight hours of thawing; prepares and freezes the entremets separately.
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The preparation step by step
Hydrate the gelatin powder
The day before, pour the 60 g of cold water into a small bowl. Saupowder the 10 g of gelatin 200 Bloom on top, mix and let it swell 15 minutes. Keep all this mass: the measured water is part of the recipe. Don't drain it and don't spin it.
Preparing the containers
Finely chop the 125 g of cover and place them in the pitcher. Weigh 100 g of sweetened condensed milk in a heat-resistant bowl. Place the probe near the pan to be able to follow the temperature without interruption.
Cook the syrup at 103 °C
Pour the 75 g of water into the pan, then the 150 g of glucose and the 150 g of sugar. Heat gently, stirring until dissolved. Brings to a boil and measures without touching the bottom with the probe. Remove from heat from 103 °C; do not caramelize.
Stir in the gelatin
Pour the warm syrup over the concentrated milk. Add all the hydrated gelatin and mix with the maryse until completely dissolved. Pour this liquid over the chopped chocolate. Wait a minute to let the pieces melt, then move from the center to the edges.
Mix without trapping air
Slightly tilts the pitcher and fully immerses the mixer bell. Mix at low speed until smooth preparation. Keep the bell under the surface, without movement from top to bottom. Pass the icing in a fine strainer if lumps or bubbles remain visible.
Let it rest for one night
Place a cling film directly in contact with the icing. Let cool briefly, then place in the refrigerator for about 12 hours. During this rest, keep the food in the freezer: its surface must be hard and regular at the time of freezing.
Warm up and control the flow
The next day, gently warm the icing in a bain-marie up to 40 °C, mixing. Remove it and let it go down between 30 and 35 °C, aiming at 33 °C. Stir slowly. The icing should run in continuous tape; if it thickens too much, heat it gently without adding water.
Install the frozen log
Lay a wire rack over a clean hollow plate. Unmold the log at the last minute and place it on the wire rack. Gently remove traces of frost with a dry brush. Prepare the dish and the two spatulas before pouring: the icing freezes quickly in contact with the cold.
Napper in a single casting
Pour the icing at 30-35 °C from one end to the other of the log, covering its top and sides. Let the excess run out for about two minutes. Avoid ironing several layers or retouching an already frozen surface. Cut the drops from the lower edge with a spatula.
Defrost in the refrigerator
Slide the two spatulas under the log and transfer it to its dish. Let it thaw for about eight hours in the refrigerator, or as per its basic recipe. Check that the center is flexible before serving. This method involves a defrosting wafer, not an ice cream log.
Conservation. Keep the log frozen in the refrigerator according to the duration of its most fragile component. Refrigerate the remaining clean icing in a closed box and reuse it the next day after gentle reheating.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Weighing the exact gelatine
Use 200 Bloom powder. Leave vary in weight and strength: do not convert the 10 g into an approximate number of leaves.
Choose a suitable finish
For a rolled log or cake, a spreadable ganache is simpler. The mirror mainly serves a smooth and frozen foam surface.
Questions Before You Start
Can I remove glucose or gelatin?
Not in this formula: you would change his outfit. Choose a separate recipe for a gelatin-free variant.
Why does my icing make bubbles?
The mixer often sucked air. Keep your bell submerged, mixes gently and filters before resting. Don't mess with the icing.
Can I replace black with white chocolate?
Uses a formula specific to white chocolate, with its own proportions and temperatures.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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