M.O.F Luc Debove’s Pistachio Mirror Glaze

The Gelatine Mass

1. Start by the "gelatine mass". Pour the Water (2 Tablespoons or 34 g) in a mixing bowl

2. Sprinkle in 3 times the Powdered Gelatin (1 teaspoon or 6 g)

3. Wait til the gelatine is totally melted in the water

4. You may use gelatine leaves instead of the powder

Unflavored GelatineGelatin Sheets

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

Pistachio Paste Fiddyment FarmsPistachio Butter

5. In a large bowl, place the melted gelatine masse, the Sweetened Condensed Milk (⅓ Cup or 100 g), the White Chocolate (¼ lbs or 100 g) and the Pistachio Paste (⅓ Cup or 75 g)

6. For the Pistachio Paste (⅓ Cup or 75 g): The recipes are HERE

Large Mixing Bowls, Stainless Steel

The syrup

7. In a saucepan, pour the Water (½ Cup or 100 g), the Sugar (⅔ Cup or 150 g) et the Glucose syrup (½ Cup or 150 g)

8.  Cook until the temperature reaches 220 °F / 103 °C

Scanpan SaucepanGlucose SyrupKitchenAid Silicone Spatula SetDigital Laser Infrared Thermometer

9. Pour the hot syrup onto the bowl

10. Mix well with a wire whip or a rubber spatula until everything is disolved

11. Mix with an immersion blender (sometimes called 'hand blender')

Polyglass SpatulaDeBuyer WhiskImmersion Multi-Purpose Hand BlenderImmersion Hand Blender Bamix

How to Use

If you want to use right away

● Wait til the temperature reaches 80 °F / 25 °C

If you want to keep it for future use

● It's actually better if the glaze rests in the fridge for at least 24 hours (better texture and stability). When needed, melt the glaze in a double boiler, and use at a temperature between 80 °F / 25 °C and 85 °F / 30 °C

12. Between those 2 temperatures, the glaze can be poured onto a frozen entremets or cake

13.  Your cake must be frozen before glazing ! otherwise it may melt

Round Cooling RackNonstick Cooling Rack