Inverted sugar
180g water
5g white wine vinegar
230g caster sugar
mix to melt the sugar
cook on medium heat to reach 114*c
remove the foam
cover with cling film
can be stored 3 months in a cold dry place
for the glaze 190g whipping cream
40g inverted sugar
100g glucose syrup
70g cocoa powder
warm up a little
when is ready set on the side
in ice cold water hydrate 16g gelatine leaf ( bronze grade )
100g water
260g caster sugar
bring to boi
stop the heat and add cocoa mix
bring to boil again
ready
gelatine squeeze from the water
20g oil
blitz four minutes
cling film in contact and chill 24 hours in the fridge
boiling water
the glaze after 24 hours
leave five minute in the hot water
mix well
blitz
By blitzing we warm up the glaze to 25*C - 30*C
if you want ticker the glaze use at 25*c
now the glaze is ready
cover the table with cling film
frozen cake
glaze temperature 30*C
after glazing the cake, defrost the cake in the fridge
glaze temperature 27*C
glaze temperature 25*C
Thx for watching see you next time 👍