Réussir son glaçage miroir.

Hello, today I present you the recipe and technique of mirror glazing, the most common being that of Bellouet. For the same recipe, there are as many different techniques as pastry ... so I want to say that this method is only my commitment;) I really prefer the version with unsweetened condensed milk, for its fluidity, but it requires to have a dessert with a perfect texture, ... It is also slightly more translucent, and will therefore more difficult to cover the color differences of the dessert. I shot the entire video with my smartphone! And I am amazed by the result even if there is a lot of editing work afterwards. ************************* List of ingredients and equipment: ▶️ https://lapatededom.com/the-mirror-gl... Recipe for this dessert (step-by-step instructions and tips) : ▶️ https://lapatededom.com/product/mirro... All my recipe cards ( current and future ) : ▶️ https://lapatededom.com/product/all-c... ************************* If you find any translation errors, please send me a message to [email protected] *************************