Chef Nina Tarasova : "Chocolate and praline": chocolate pate sucre with fleur-de-sel; almond-hazelnut sponge cake praline; chocolate nousse with tonka beens; croquant chocolate and praline with nuts; light mousse praline.
Olga Noskova creates cakes with a special glaze that makes confectionery surfaces appear flawlessly smooth and glossy. She's calling this cake decorating technique—"Mirror Glaze." We can't wait to give this a try!
#vancouver I am so in love with my glaze ❤️ I do receive a lot of questions on the recipe OR where do I buy it. Everything I do is made from scratch. I have several glaze recipes and the one I use nowadays on my opinion is the most beautiful mirror glaze it can be! #moussecake #mirrorglaze #yvr
I was amazed how many people replied yesterday! I was trying my best to answer all of you guys, but it has become impossible after message number 100 This was such a cool experience, we should do it more often from now on! How many beautiful countries we have here, people from all over the world, thank you, thank you✌and if anyone have suggestions of our next survey, I would like to hear your ideas #bestfollowersever #moussecake #vancouver #vancity
Color Mirror Glaze (Glacage) Recipe: 390 g water 600 g sugar 600 g Glucose 430 g condensed milk... 54 g silver gelatin sheet 650 g white chocolate Food color Combine water, glucose , sugar and bring to Boil, add the condensed milk and gelatin. Pour over White chocolate and food color and use a hand blender to mix. Let cool, ready to use 28-31 Celsius