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Terminación brillante, como espejo, sobre los cakes

post #1 of 7
Thread Starter 
Hola, estoy intrigada con una pregunta que hizo una compañera en el foro de inglés. Ella pregunta como se puede obtener una terminación brillante, como espejo, sobre los cakes. En el post hablan de esta técnica que se ilustra en estas fotos:

http://cakecentral.com/gallery/2218363/
http://cakecentral.com/gallery/2219044/
http://cakecentral.com/gallery/2218390/
http://cakecentral.com/gallery/2218360

Para mí parece el caramelo que le ponemos a los flanes. Las chicas dicen que es un ganache de chocolate que le añaden corn syrup y gelatina sin sabor. Ella hace el efecto con diferentes colores, ¿cómo es que lo hace? ¿Qué opinan ustedes? ¿Han visto o han hecho algo así?

Gracias.
post #2 of 7
http://www.youtube.com/watch?v=THpdZOcZQSk&feature=related
espero haberte ayudado
EL QUE CREE QUE LO TIENE TODO Y NO TIENE A DIOS LA VERDAD NO TIENE NADA.


LA REPUESTA A TUS PREGUNTAS LAS ENCUENTRAS EN JESUS. LA SOLUCION A TU PROBLEMA JESUS TE LA DARA. SOLO ACEPTALE.
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EL QUE CREE QUE LO TIENE TODO Y NO TIENE A DIOS LA VERDAD NO TIENE NADA.


LA REPUESTA A TUS PREGUNTAS LAS ENCUENTRAS EN JESUS. LA SOLUCION A TU PROBLEMA JESUS TE LA DARA. SOLO ACEPTALE.
Reply
post #3 of 7
Thread Starter 
Gracias. Voy a tratar de ver el video esta noche.
post #4 of 7
If the theory turns out to be right, that will be tremendously thick and tasty icing on the cake.
Brian Greene


All the world is birthday cake, so take a piece, but not too much.
George Harrison
Reply
If the theory turns out to be right, that will be tremendously thick and tasty icing on the cake.
Brian Greene


All the world is birthday cake, so take a piece, but not too much.
George Harrison
Reply
post #5 of 7
Vi esta receta:
Heres a basic lemon mirror suitable for glazing a 9-inch diameter surface. Perhaps this basic recipe may not comply with the level of sophistication in which you regularly work. Yet, it may satisfy the purpose for some, shall we say, less fastidious patissieres...

1½ tsps unflavored gelatin
1 fl. oz. purified cold water
6 fl. oz. boiling water
1/3 cup superfine sugar
pinch of salt
2 fl. oz. strained fresh lemon juice
Few drops of yellow food coloring (opt.)

Soften gelatin in cold water. Add boiling water and stir until gelatin is dissolved. Add sugar & salt; stir until dissolved. Blend in citrus juice & coloring. Set bowl in larger vessel filled with ice and let stand until mixture is syrupy and begins to thicken, stirring occasionally, about 30 minutes do not let set. Brush paper-thin layer of mixture over top of cake (or, I suppose, a bavarian). Refrigerate until set. Pour second layer over; total thickness should not exceed 3/16 inch. Refrigerate until mirror is set to preferred consistency.

BTW, Ms. Greenspan notes that Chef Hermés Transparent Glaze -- flavored with lemon, orange, & vanilla -- can be stored airtight in the refrigerator for a week or the freezer for a month. (p. 3icon_cool.gif

This post has been edited by Redsugar: 02 October 2007 - 05:57 AM
If the theory turns out to be right, that will be tremendously thick and tasty icing on the cake.
Brian Greene


All the world is birthday cake, so take a piece, but not too much.
George Harrison
Reply
If the theory turns out to be right, that will be tremendously thick and tasty icing on the cake.
Brian Greene


All the world is birthday cake, so take a piece, but not too much.
George Harrison
Reply
post #6 of 7
If the theory turns out to be right, that will be tremendously thick and tasty icing on the cake.
Brian Greene


All the world is birthday cake, so take a piece, but not too much.
George Harrison
Reply
If the theory turns out to be right, that will be tremendously thick and tasty icing on the cake.
Brian Greene


All the world is birthday cake, so take a piece, but not too much.
George Harrison
Reply
post #7 of 7
Thread Starter 
Fascinante. Gracias por tu respuesta. Encontré unas cuantas recetas en la web. Se le llama miroir (que quiere decir espejo) o glacage. Estoy loca por tratar esto.

GLAÇAGE AU CHOCOLAT = Chocolate glacage:
1/2 cup sugar
1/2 cup water
1/4 cup glucose
3/4 cup heavy cream
4 ounces semisweet or bittersweet chocolate, chopped
2 ounces dark pâté a glacé
Mix sugar, water, glucose and heavy cream in a saucepan. Bring to a boil. Stir in chopped chocolate, mixing well to melt.

GLAÇAGE IVOIRE
500 g heavy cream
160 g glucose
600 g white chocolate
700 g white pâté a glacé (compound chocolate coating)
6 sheets of gelatine
Boil liquids. Pour over the chocolate to melt together. Add gelatine. Sit, then mix slowly. Strain.

CHOCOLATE MIROIR (GLAÇAGE):
500 g milk
400 g heavy cream
500 g simple syrup [4 parts sugar: 3 parts water]
200 g glucose
400 g dark couverture
1200 g pâté a glacé
Heat liquids. Pour the hot cream mixture over the chocolates to melt together. Sit then mix slowly. Strain.

WHITE CHOCOLATE MIROIR (GLAÇAGE)
250 g milk
200 g heavy cream
250 g simple syrup [4 parts sugar: 3 parts water]
100 g glucose
15 g gelatine sheets (about 7 sheets of 2gr)
1250 g white couverture
Boil liquids. Pour over the chocolate to melt together. Add gelatine. Sit, then mix slowly. Strain. Very smooth shiny white chocolate glacage.
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