How to Make Mousse Pies with Mirror Glaze: recipes

Mousse cakes with mirror glaze is a beautiful and delicious dessert that has become so popular recently. The technology of cooking air treats is not too difficult, but you need patience and time.

Mousse cakes with a mirror glaze. Recipe with comments

The preparation of this light dessert will immerse you in a fascinating world of cooking. We will tell you in detail how to make delicate caramel mousse, chocolate icing and cranberry cream-brule. Before you begin to take action, carefully study the recipe. So, from what products do you prepare the cake with mirror glaze?

Ingredients for biscuit:

• Chicken eggs - two pieces.
• Butter - 60 grams.
• Sugar - 65 grams.
• Wheat Flour Extra Class - 62 grams.
• Corn flour - half a tablespoon.
• A pinch of salt.

For mousse take:

• Leaf gelatin - seven grams.
• Egg yolks - three pieces.
• Fat cream - 100 grams.
• Candy "Korovka" - 120 grams.
• White sugar - 20 grams.
• Water - 20 ml.
• Butter - 35 grams.
• A little salt.
• Cream for whipping - 170 grams.

Mirror glaze we will cook from:

• 12 grams of gelatin.
• 160 grams of 33% cream.
• 240 grams of sugar.
• 100 grams of water.
• 80 grams of glucose syrup.
• 80 grams of cocoa.

Mousse cakes with mirror glaze are cooked for 12 hours. The recipe should be implemented in stages:

• First, biscuit, cream-brulee and vanilla punch are prepared.
• Next, you need to make mousse and collect cakes.
• In the last turn we will deal with glaze and dessert decoration.

Mousse cakes with mirror glaze, the recipes of which we offer you on this page, can not be called a simple dessert. So please be patient and read our instructions carefully.

How to cook a sponge cake

First of all, turn on the oven and heat it to 190 degrees. Put a silicone mat on the baking sheet or cover it with parchment. Then follow our instructions:

• Melt the butter in a microwave oven or in a water bath. Cool it.
• Sift flour, mix with starch and salt.
• Install an empty bowl so that it does not touch the water. Beat the eggs and put the sugar. Beat the products with a mixer at a low speed until the mixture is three times larger. Remove the bowl from the plate and continue to beat its contents for a couple of minutes.
• Gradually pour the flour into the chilled mixture.
• Knead the batter and gently pour it onto the silicone mat. Bake the resulting layer for a quarter of an hour.

Finished biscuit cool, and then cut out of it round billets the right size. Cuttings can be used to make another cookie or dessert.

Creme brulee

We continue to prepare the cake with mirror glaze. The recipe for a delicious filling with berry flavor is very simple:

• Whisk the yolks with sugar.
• Combine cream and milk in the saucepan, add vanilla seeds to them. Bring the liquid to a boil, and then pour it into the egg mixture. Mix the food and return the saucepan. Prepare the cream until it thickens (but do not bring it to a boil!).
• Pour the resulting mass into silicone molds, and then put several berries of thawed or fresh cranberries into each serving.

Prepare cream-brulee in a preheated to 100 degree oven in a water bath. In half an hour the filling will be ready. Now it needs to be cooled and sent to the freezer for several hours.

Impregnation for biscuit

We propose to soak the mousse cakes with mirror glaze punch from vanilla.

Recipe:

• Pour into the saucepan and pour the sugar, add the vanilla (third of the pod). If desired, you can add a little rum or any other alcoholic beverage.
• Boil and cool mixture.

Caramel and cream sauce

We pass to the second stage (it can be postponed on the second day). So, we prepare the mousse cakes with a mirror glaze.

Instruction:

• Pour gelatin with iced water.
• Cook the syrup from the water and sugar on the stove.
• Whisk the egg yolks with a blender, and then pour a hot liquid into them in a thin trickle, without stopping to stir. When the cream turns white, leave it for a while alone.
• Put the cream on the water bath, melt the candies and butter in them. Mix the caramel cream with the swollen gelatin and egg mixture.

Gently combine the resulting mass with whipped cream. Mousse is completely ready.

Assembly

Several items will be needed for this stage. Prepare toothpicks, a tray and silicone cake molds. So, we collect cakes:

• Put molds on a tray and fill them with mousse half. Top with frozen cream-brule.
• Top up with mousse, and top with sponge cake impregnated with punch. Put the tray in the freezer and leave the workpieces alone for a few hours (preferably overnight).

Cream glaze

Finally, it's time to finish the preparation of our unusual treats:

• Soak gelatin in cool water and bring the cream to a boil.
• Cook the syrup from water, sugar and glucose. It is very important to maintain the desired temperature of 111 degrees. You can measure it with a special thermometer.
• Combine the syrup with the boiling cream and add the cocoa. Stir foods and return them to the stove.
• When the mixture boils again, add gelatine to it and whip the products with a blender.

Cover the cakes with a glaze that has cooled down to 40 degrees. After that, the treat should be put in the refrigerator for two or three hours. Readiness of dessert is checked with toothpicks - if they easily pass, then the middle has melted.

Pink mousse cakes

This complex dessert includes: a chocolate biscuit, an air mousse with dark chocolate, a marmalade made from black currant, an apricot confit and a pink mirror glaze. As in the previous case, you have a long way to go. But do not be afraid of difficulties, as the result will exceed expectations. So, first you need to prepare all the necessary products.

For apricot confi you will need:

• Agar-agar is 1.6 g.
• Sugar - 50 g.
• Apricot puree - 160 g.

For a biscuit take:

• Flour - 125 grams.
• Soda - one teaspoon.
• Salt - half a teaspoon.
• Cocoa - 30 grams.
• Sugar - 150 grams.
• Egg.
• Butter - 30 grams.
• Vegetable oil - 30 grams.
• Milk - 140 ml.
• White wine vinegar is half a tablespoon.

We will prepare marmalade from:

• 75 grams of sugar.
• 200 grams puree of black currant.
• 5 grams of pectin.
• 1 gram of citric acid.

For a mirror glaze, you will need:

• 12 grams of gelatin.
• 150 grams of sugar.
• 72 and 75 grams of water.
• 150 grams of glucose syrup.
• 150 grams of white chocolate.
• 100 grams of condensed milk.
• A quarter of a teaspoon of dye.

For chocolate mousse, take:

• Gelatin - five grams.
• Water - 30 grams.
• Milk is 250 grams.
• Dark chocolate is 310 grams.
• Fat cream - 500 grams.

Next, we will describe in detail how to prepare the cake with mirror glaze. A step-by-step recipe will help you create an amazingly tasty and beautiful dessert.

Preparation

Mousse cakes with a mirror glaze, the photos of which you will find on this page, are prepared in approximately the same way:

• First you need to bake a biscuit. Mix in a bowl a whisk of cocoa, soda, flour, salt and sugar, and then add liquid ingredients to them. First put the egg, then melted butter, vegetable oil, and at the very end milk and wine vinegar. Beat the products with a mixer for five minutes, until you get a brilliant, not too thick dough. Pour the finished product gently onto a baking sheet and bake it until ready. When the cake is a little cool, cut out round billets from it and freeze them in the freezer.
• Mousse cakes with a mirror glaze, the recipes of which we collected in this article, necessarily contain a berry or fruit confit. So, first mix the sugar and agar-agar, and then add the products to the boiling apricot puree. Cook the confit for two minutes, then shift it into a culinary ring (diameter 16 mm), which was preliminarily covered with food film. Also send it to the freezer.
• To make marmalade, you will need to combine pectin with sugar and warmed to 40 degrees puree from black currant. The resulting mass is heated on fire and bring it to a boil. After two minutes, add the citric acid and cool the mixture. Pour the marmalade into a confit and immediately send the stock back to the cold. When the product has hardened, cut out the desired diameters from the workpiece, and then return them to the freezer again.
• We continue to prepare the cake with mirror glaze. The recipe for the filling is quite simple. First, soak in the water gelatin (for ten or fifteen minutes), and then mix it with hot milk. With the mixture, pour the chocolate and beat the ingredients again. Cool the chocolate mass carefully with whipped cream.

Assembly

When the preparation is completed, you can go to the most enjoyable part of this recipe. In semicircular silicone molds, pour in a little mousse, and put frozen billet (confit with marmalade) on it. Pour some more mousse into the molds and put biscuits on it. Send the future cakes to the freezer for 12 hours.

We had to prepare a pink frosting. Cook the syrup from water, glucose and sugar (its temperature should not exceed 103 degrees), and gelatin soak in water. Combine the products with melted chocolate, dye and condensed milk in the blender bowl. Whisk the products until smooth and send the frosting to the refrigerator.

When it takes 12-14 hours, you need to decorate cakes. Glaze heat in a microwave oven to a temperature of 30 degrees. Get the workpieces from the freezer, free them from silicone molds and pour them glaze.

How to decorate mousse cakes with a mirror glaze? The hemispheres can be shifted to paper forms for cupcakes, from above put chocolate hearts and sugar beads.

Mirror pastry with banana mousse

Here is another interesting recipe from the section of popular modern desserts.

Ingredients for biscuit:

• Eggs - 125 grams (weight without shell).
• Cane sugar - 62 grams.
• Wheat flour - 40 grams.
• Corn starch - 11 grams.
• Powder of cocoa - 12 grams.
• Red orange peel - two grams.

We will prepare the rug impregnation from:

• 70 grams of water.
• 15 grams of cane sugar.
• 5 grams of rum.

For jelly take:

• 135 grams of freshly squeezed orange juice.
• 60 grams of semisweet white wine.
• 23 grams of cane sugar.
• One gram of dried lavender.
• 10 grams of orange peel.
• 20 grams of lemon juice.
• 13 grams of sheet gelatin.

For banana mousse you will need:

• 125 grams of fresh bananas.
• 120 grams of mascarpone cheese.
• 135 grams of 33% cream.
• 60 grams of powdered sugar.
• 12 grams of lemon juice.
• 0.5 vanilla sticks.
• 13 grams of gelatin (in sheets).
• 25 grams of water.

Mirror glaze is prepared from the following products:

• 150 grams of water.
• 145 grams of creamy cream.
• 300 grams of cane sugar.
• 100 grams of cocoa.
• 20 grams of sheet gelatin.

In addition, you need to prepare chocolate discs (70 grams) and sugar beads for decoration.

How to cook the cake with mirror glaze? The photos, recipes and recommendations below will help you cope with this difficult task.

Preparation

• As usual, the biscuit is prepared first. Beat mélange with sugar until the mass is increased several times. After that, in two or three sets, pour in the mixture of dry ingredients and mix the dough with a spatula. On the parchment covered with a baking sheet pour the finished product and bake it in a well-heated oven. Cool the biscuit, and then cut out six round cakes.
• Next, we will work on impregnation. Prepare the syrup from water and sugar, cool it and add the rum.
• Prepare foods for jelly. Lower the gelatin into the water for ten minutes. With oranges, peel and squeeze out the fruit juice. Wine, zest, sugar and lavender in a saucepan. Put the dishes on fire and bring to a boil its contents. After two minutes, strain the liquid and mix it with orange juice. Warm the mixture to 80 degrees, add the swollen gelatin into it and mix everything. At the very end, pour the lemon juice.
• Pour the future of jelly into six small silicone molds and send them to the refrigerator.
• Prepare chocolate discs. To do this, melt the chocolate, then apply to the patisserie six large and six small circles. Blanks to cool.
• We had to cook banana mousse. Gelatin is immersed in cool water, leave it there for ten minutes, and then throw it back on the sieve. Bananas, clean, cut and transfer to the bowl of the blender. Add the lemon juice to the fruit and grind them until smooth. Mix bananas with vanilla seeds, powdered sugar and cheese. Whisk the products with a mixer.
• We continue to prepare mousse. Dissolve the gelatin in 25 grams of hot water and mix it with two tablespoons of whipped cream. The resulting mass is combined with banana mashed potatoes, and then add the remaining cream to them.
• In semicircular forms for cakes, put two teaspoons of mousse, and on them place small chocolate discs. Next add a little more mousse and put the chilled jelly. The next layer is banana mousse (one spoonful per form), followed by large chocolate discs. The remains of the mousse are spread between the blanks and cover them with biscuit. Lubricate the cakes with impregnation using a culinary brush. Forward the future dessert to the freezer.

Mirror glaze

Gelatin fill with water, and after ten minutes, fold the sheets on a sieve. In the saucepan mix the sugar, cocoa, water and cream. Bring the glaze to a temperature of 103 degrees, and then cool it. Add the gelatin to the chocolate mass, mix the products and strain them through a fine sieve.

Take out the work pieces from the freezer, remove the molds and pour the dessert with glaze. If desired, you can apply any pattern to the surface with melted white chocolate. Also, mousse cakes with a mirror glaze can be decorated with sugar beads and decorative figures of caramel.

Mousse cakes with a mirror glaze. Reviews

Preparing modern multi-layer desserts is not so easy. If you like complicated tasks and are not afraid of difficulties, then you will get a great pleasure from the process. This is how beginners confessors and bold housewives consider. They say that you will gradually become involved in the process and each time you will set ever more difficult tasks.