Our range of high-quality glazes, Miroir makes bavarois and mousses both shiny and attractive. Miroir is the perfect product to reflect style and art in the fine patisserie sector.
The art of patisserie decoration has been handed down from chefs to apprentices for generations. The Miroir range of glazes is an integral part of this heritage. Used by Master Patissiers for more than 20 years and in more than 100 countries, Miroir allows you to quickly create an incredibly shiny and glossy finish for your mousse cakes.Available in different varieties, Miroir glazes can just as easily be adapted for colour and flavour as they can be combined with fruits fillings such as TopFil and flavoring preparations such as Classic and summum.
A nice glaze cooking sugar give a shiny “crust” on eclairs, cupcakes, cookies, napoleons, etc.
Premium clear glaze gives higher gelling strength,40 to 60% dilution, to be heated at 90°C for the best yield and perfect stability.
Highly refined confectioner’s glucose with a “dextrose equivalent” use in chocolate filling to keep moist and soft, and also use in glazing to give shinyness
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