€13.58 tax excl.
The essential Cold Neutral Mirror Topping, for your desserts, fruit pies... It will bring a beautiful shine and protect fragile preparations.
This ready-to-use mirror topping can be used as is, or colored with a few drops of coloring (do not add water). Liquifies by shaking, stir before use. You can also use it to protect unleavened decorations. Recipe by Alain Lambert, chocolate pastry chef. This mirror topping remains stable during freezing and thawing.
Easy to use, this mirror topping liquefies by stirring. To glaze your desserts, simply stir your mirror glaze well and apply it with a brush or spatula. The topping sets immediately on a cold support.
Discover our range of pastry brushes in the "Pastry Utensils" tab.
Ingredients: Sugar, water, glucose syrup, gelling agent: pectin, acidifier: citric acid.
Store away from light and humidity, at room temperature (10-25°C). Keep away from strong odors. After opening, keep refrigerated.
Data sheet
CHOCO-12
NAH03.
CHOCO-7
The essential Cold Neutral Mirror Topping, for your desserts, fruit pies... It will bring a beautiful shine and protect fragile preparations.
This ready-to-use mirror topping can be used as is, or colored with a few drops of coloring (do not add water). Liquifies by shaking, stir before use. You can also use it to protect unleavened decorations. Recipe by Alain Lambert, chocolate pastry chef. This mirror topping remains stable during freezing and thawing.
Easy to use, this mirror topping liquefies by stirring. To glaze your desserts, simply stir your mirror glaze well and apply it with a brush or spatula. The topping sets immediately on a cold support.
Discover our range of pastry brushes in the "Pastry Utensils" tab.
Ingredients: Sugar, water, glucose syrup, gelling agent: pectin, acidifier: citric acid.
Store away from light and humidity, at room temperature (10-25°C). Keep away from strong odors. After opening, keep refrigerated.
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