Ready-to-use cold application clear glaze, perfect for mousses, bavarois, cheesecakes and fine patisserie.
The art of patisserie decoration has been handed down from chefs to apprentices for generations. Miroir is an integral part of this heritage. Used by Master Patissiers in more than 100 countries, Miroir allows you to quickly create an incredibly shiny and glossy finish for your mousse cakes.
water, glucose syrup, sugar, gelling agent (agar (E406), pectin (E440)), thickener (carboxy methyl cellulose (E466), xanthan gum
(E415)), acid (citric acid (E330)), preservative (potassium sorbate (E202))
Usage rate / recipe
Ready to use.
Application / Method
Scoop out the required amount of glaze. Gently blend the glaze with a spatula without incorporating air bubbles in the
glaze. Heat to 35-40°C and pour on top of your bavarois or mousse.
The mousse has to be frozen before finishing for the finest application.
This ready-to-use classic vanilla buttercrème icing is perfect for decorating cakes. Free of partially hydrogenated fat. Suitable for Vegan diets.
Convenient cold application, freeze-thaw stable neutral glaze with a “mirror” finish. Perfect for mousse cakes and fine patisserie.
Ready-to-spread caramel flavoured fudge icing. High gloss and smooth texture. Warm to use as a dip icing for donuts. Whip to use as an aerated icing. Free of partially hydrogenated fat.
This translucent icing provides a nice glossy finish, and can be used directly from the pail to ice sweet goods, or use warm as a donut dip. After drying, a soft layer is obtained.