Each summer, I work on a plan to better our existing culinary program at Jean Augustine Secondary School. Since the school first opened in the fall of 2016, I have been taking steps every year to improve the delivery of the program, and ensure that it is engaging and enjoyable for the students. We started off slowly, setting up our new kitchen and preparing meals for staff and minor events. Soon after, we were able to make a connection with a local food bank and our students are now serving the community by preparing meals for those in need. This year, I plan on introducing a few new things to challenge them: fermenting and preserving, glazing mini cakes and entremets, and artisan bread baking.
A few years ago, Megan and I ran a small chocolate company. At that time, the trend towards colourful, super shiny bonbons was just starting to take off in Toronto. I’ve also noticed a similar trend in the world of cakes, and entremets in particular. Of course this isn’t surprising, as the saying goes: people eat with their eyes first. So it’s only natural that we try to make our desserts look as exciting and appealing as possible.
The shiny appearance of entremets is usually achieved with some kind of glaze. I have been working on this recipe for a white chocolate glaze for some time, and the results are pretty good. Just like the curriculum at school, I’ll continue to work on it to see how much better I can get it, so be sure to check back for new iterations! In the meantime, as I said the results are pretty good, so please give it a try and let me know what you think. Note that you’ll need to plan ahead, as the glaze must be prepared at least one day before use.
125g water (1)
300g glucose syrup
300g white chocolate
200g condensed milk
40g water (2)
96g gelatin mass (1:5)
120g neutral glaze
2.5g white pigment
Instructions (day before)
1. Combine water (1), sugar, glucose syrup and heat to 103.3°C.
2. Let the mixture cool slightly.
3. When the mixture reaches 60°C, stir in gelatin mass.
4. Once the gelatin and sugar mixture are completely combined, add white chocolate and stir until completely melted.
5. Add the remaining ingredients and blend with an immersion blender.
6. Refrigerate overnight in a microwave-able container. (See below for directions on applying the glaze)
When you are ready to use the glaze, heat over a double boiler or in the microwave (short bursts, mixing in between starting at 30s intervals and reducing as it heats up). I’ve seen recipes where some people glaze at 31-32°C, while others glaze at 35°C. I tend to glaze around 37-38°C. The difference in temperature won’t be detrimental to the final product, but when you’re glazing at a colder temperature, the resulting glaze will be thicker.
Set-up and glazing
I didn’t get a chance to take a picture of the set-up, maybe that will be another post. You can see a little bit of the set-up in the video provided below. While you are preparing your glaze, you should make sure that your item is unmoulded and sitting in the freezer. Ideally, you’ll prepare a large tray, lined with plastic wrap, (you can go without, but make sure your tray is very clean if you intend to reuse the glaze pour-off afterwards). With the tray lined, you will need a glazing tray on top so that the glaze will fall through leaving you with a layer of glaze underneath and not pool at the bottom edge of your item. A cooling rack works well for this. You will also need a funnel, piping bag or a ladle to pour the glaze and a small offset spatula to transfer the item onto a cookie (or other base) once it’s been glazed. To finish the entremet, it’s nice to cover the seam between the mousse and the base – in the video below we used shredded coconut.
Here’s a YouTube video of Juhi from Mistry Co. glazing some passion fruit and coconut mousse domes to be placed on a gluten free shortbread cookie.