PREPARATION

Heat the water, glucose and sugar at 103°C EXACT.
No less because it will be too smooth and no more, otherwise it will be too thick and get air balls.

Pour over the chocolate, then add condensed milk and mix with hand mixer very slowly!!!
Add completely dissolved gelatine.

Strain the mixture through the sieve and enamel finishes. Cover with plastic film so that the film touches the glaze.

Refrigerate for 24 hours. Keep the glaze at 4°C. For using the glaze, allow to warm it to 35°C and use. You can keep the glaze 7-10 days at 4°C.

TIPS

1. Always choose chocolate with the correct fluidity of 3 drops ( see packaging) .
You can frees the cake after glazing: the glaze will still remain high glossy, even after being frozen and thawed.

2. The balance in the glaze recipe is crucial for a perfect result. This way you’ll get the right structure, so that the glaze at least two days from sticking. The patisserie A balanced recipe also ensures the typical gloss and rich color of the glaze.

3. For use heat the glaze to ± 35°C before use. Not higher or lower than 35°C. At this temperature is the fluidity of the glaze ideal to be easily and evenly distributed.

4. Always apply glaze to frozen patisserie up to -18°C. A lower temperature causes a thermal shock. A higher temperature melts the patisserie.

5. Remove the pastry from the grid when the glaze stops running. Otherwise it might pull holes.

6. You can save the glazed pastry at -18°C. After taking it out of the freezer, place it immediately for at least two hours in the refrigerator at 4°C to prevent condensation.

7. Always make the glaze at least 24 hours in advance so it they will get good rest and perfect result.