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Greggy's Miroir Glaze | Mirror Glaze Recipe

This is one of my favorite French pastry techniques, that I fell in love with, since my CIA (The Culinary Institute of America) days. I'm used to calling "miroir." It makes me feel more Francais. Plus, it LOOKS darn, fancy! I love how you can literally see your reflection in the glaze. You could totally take a selfie lookin' right at it.


  • 25 grams of gelatin sheets or 20 grams of powdered gelatin

  • 150 grams water

  • 300 grams glucose syrup, pancake syrup or maple syrup

  • 300 grams white sugar

  • 300 grams condensed milk

  • 300 grams white chocolate

  • Soft gel paste food colors (as desired) If you are using pancake or maple syrup, be sure to have white gel paste on-hand.


1. Soak gelatin sheets in cold water for about 6-7 minutes, or until sheets are soft. Or bloom powdered gelatin according to directions.

2. Combine water, glucose syrup, and white sugar in a saucepan and cook over medium heat to 103 degrees C. Remove from heat and stir in the condensed milk. Pour this mixture over the white chocolate. Using a hand blender or I like to use a food processor and gently pulse it. Blend the mixture for 2 to 3 minutes. Avoid over-mixing and creating air bubbles. Just use a slow up and down motion or slow pulse. If you use maple or pancake syrup, it will be a brownish/tan color. Don't fret, once you put white soft gel paste in it, it will turn white. You're thinkin' pancake or maple syrup? Yes! It works! Plus, it tastes and smells amazing. I like to just make one big batch of white, then prepare/add on my different colors when I melt it the next day.

3. Pass the glaze through a fine strainer. I like to do it twice, just to make sure all the lil' bits are out. Cover surface with cling wrap directly unto the glaze and refrigerate overnight.

4. To use glaze, heat over a double boiler to 35 degrees C. It's important that the working temperature of the glaze is at 35 degrees C.

Glaze Your Heart Out...


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