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Before starting this Gianduja Mirror Icing recipe, make sure you have organised all the necessary ingredients.
In a bowl, hydrate the gelatine with 80 grams of water.
In a saucepan, heat the water, sugar and glucose until the temperature reaches 103°C.
In the meantime, place the condensed milk (both sweetened and unsweetened), the dark chocolate, the Favorites Gianduja chocolate paste and the rehydrated gelatine in a bowl.
When the sugar is at a temperature of 103°C (the use of a laser thermometer is recommended)...
... add the other ingredients to the bowl.
Combine well with a whisk.
Finish mixing with a Bamix hand blender. This operation is very important: the ingredients should be perfectly incorporated to obtain a smooth and homogeneous consistency. When using the hand mixer, make sure not to incorporate any air into the preparation. Tilt the mixer, with the head completely immersed in the preparation. Reserve in the fridge for 24 hours.
For the finish: On the day, reheat the preparation to roughly 28°C. Briefly mix the preparation with the hand blender. Tilt the bowl and the blender. The head should be completely immersed in the icing preparation.
Pour the Gianduja icing, heated to 28°C, on the frozen cake. Pour the icing in one stroke, starting from one side...
... and working all around the cake to coat the sides...
... then finish in the centre. By coming into contact with the frozen cake, the icing will set immediately.
It is essential to use the icing when it is at a temperature of 28°C.
Don't hesitate to customise the dessert with the decorations of your choice!