IMG 8325

Velvet glazing ®

This glaze is extremely suitable for pastry and cakes, because it remains soft and glossy, even after freezing and thawing back.

Preparation time 10 minutes

INGREDIENTS .. 2 tarts of ø 22cm

  • 300 g Velvet white chocolate
  • 150 g water
  • 300 g glucose
  • 300 g sugar
  • 200 g condensed milk
  • 8 gelatine sheets


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. Add to the condensed milk en add completely dissolved gelatine.

Pour over the chocolate and mix with hand mixer very slowly!!!

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 40°C and use at 30°C. You can keep the glaze 7-10 days at 4°C.

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