Mirror glaze works only inside a useful viscosity window. Too hot and it runs off in a thin layer; too cold and it becomes heavy, uneven and difficult to pour.
What matters technically
- Glaze a properly frozen, smooth entremet.
- Remove bubbles before pouring.
- Use working temperature as a guide but judge actual viscosity.
Common mistakes
- Glazing a cake with surface condensation
- Using an immersion blender that pulls in air
- Pouring before the glaze reaches suitable viscosity
My approach
I treat this as a formulation and process problem rather than a fixed recipe. Ingredient ratios, temperature, mixing, baking or setting conditions must support the texture and flavour required in the finished dessert.