Publicado em 21 de junho de 2016
amazingd Mirror Glaze Decorating Cake 2016
monter a ébullition 100g d eau et 266g de sucre. En parallele chaufer 190g de creme
+96g de glucose+72g cacao+28g
trimoline et melanger les deux ensemble
et refaire une ébullition. sortire du feu
et rajouter 12 g de gelatine feuille rhydrater et rajouter 30 g de l huile d olive mixer au minimum 5min
Pour avoir un trs jolie brillant ecumer
filmer au contacte servir entre 25 et 30degree 24 h au frigo
Boil 100 g of water and 266 g of sugar. In parallel heat 190g cream, 96 g glucose, 72 g cocoa powder, 28 g of trimoline and mix the two mixtures together
and remake a boil. Take it out from fire and add 12 g of gelatin sheet and add 30 g of olive oil mix by blender at least 5 min. Leave it to stabilize in a fridge for 24 hours. To have a very nice shiny glaze
filming in contact serve between 25 and 30 degree.24 h au frigo
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