
INGREDIENTS
- 75 g Water
- 150 g Sugar Breakfast
- 150 g Liquid Glucose
- 100 g Condensed Milk
- 12 g Gelatin
- 60 g Water chilled
- 150 g Dark Couverture 64%
COOKING INSTRUCTIONS
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Step 1Bloom gelatin with chilled water. In a saucepan boil sugar and water.
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Step 2Once the sugar dissolves add liquid glucose and cook till 105°C.
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Step 3Take off from heat and add condensed milk.
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Step 4Add dark couverture and gelatin bloomed to it.
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Step 5Blend the glaze till nice shinny. Avoid bubbles.
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Step 6
Use at 31°C on frozen Cake.