Milk chocolate glaze
How to make a great milk chocolate glaze from scratch? With this recipe, it can't go wrong. Expect a lovely chocolate taste, mirror-like high gloss and an appetising warm, golden colour. This milk chocolate glaze has the perfect texture and fluidity to apply easily. Always heat to ±35°C and apply directly onto frozen pastry. The temperature shock will make it set in a sufficiently thick layer that sticks perfectly to the pastry surface without running off, not even after 24 hours. Our chefs recommend using recipe n° 823, but you can experiment with other Finest Belgian Milk Chocolates. Pick the standard three-drop fluidity (💧💧💧) to achieve the perfect end result.
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Milk chocolate glaze
Ingredients: Milk chocolate glaze
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106 gwater
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213 gcaster sugar
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213 gglucose syrup DE 40
Preparation: Milk chocolate glaze
Mix together and heat up to 105°C.
Ingredients: Milk chocolate glaze
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213 g
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142 gsweetened concentrated milk
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113 ggelatin mass
Preparation: Milk chocolate glaze
Pour boiling mixture on top and emulsify with a stick blender. Leave to rest for 24 hours and apply at 30°C.
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