The mirror glaze (glaçage miroir) is the defining finish of contemporary French entremet — producing a perfectly reflective, glass-like surface on a chilled cake or pastry. Bo Friberg's Professional Pastry Chef documents the technique with the precision required to reproduce it reliably: the specific temperatures at which the glaze must be poured, the gelatin concentration required for the correct set, and the sugar-glucose ratio that produces the mirror surface.
A pourable glaze made from sugar, glucose syrup, condensed milk, gelatin, and chocolate (or cocoa powder and cream), poured over a frozen entremet at exactly the correct temperature to produce a self-levelling, smooth, highly reflective surface that sets firmly at refrigerator temperature.
- The entremet must be frozen solid before glazing — a cold but unfrozen cake absorbs the glaze rather than allowing it to flow freely and self-level. Surface temperature approximately -18°C [VERIFY] - Glaze pouring temperature: approximately 32–35°C — too hot and the glaze is too liquid to build thickness; too cold and it sets before self-levelling. This is the narrowest window in advanced pastry [VERIFY temperature] - Glucose syrup prevents crystallisation and produces the characteristic shine — glucose inhibits the sugar crystal formation that would produce a matte, dull surface [VERIFY glucose ratio] - Gelatin concentration: approximately 2–3% by weight produces a flexible, glossy set that doesn't crack when cut [VERIFY] - Pour in a single continuous motion — stopping produces visible seams and uneven coverage. The glaze must flow continuously across the entire surface Decisive moment: The temperature test before pouring — the glaze should coat the back of a spoon and fall in a slow, thick sheet. Test on a chilled plate: it should set to a glossy film within 30 seconds. If it runs off immediately, too hot. If it sets before flowing, too cold.
ELIZABETH DAVID + BO FRIBERG PROFESSIONAL PASTRY