€11.48 tax excl.
The essential Hot 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. You can also use it to protect unleavened decorations. Recipe by Alain Lambert, chocolate pastry chef.
Easy to use, just melt your mirror topping at 45-50°C in a bain-marie or in the microwave in defrost mode. Pour over the frozen entremet (without frost) and smooth with a single movement of the blade. The topping adapts perfectly to freezing and deep-freezing.
Ingredients: Sugar, water, glucose syrup, gelling agent: pectin, acidifier: citric acid.
Storage: Away from light, heat (10-25°C) and humidity. Keep away from strong odors. After opening, keep refrigerated.
Data sheet
CH92
PLNC18
EPVB13G
DI635336
The essential Hot 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. You can also use it to protect unleavened decorations. Recipe by Alain Lambert, chocolate pastry chef.
Easy to use, just melt your mirror topping at 45-50°C in a bain-marie or in the microwave in defrost mode. Pour over the frozen entremet (without frost) and smooth with a single movement of the blade. The topping adapts perfectly to freezing and deep-freezing.
Ingredients: Sugar, water, glucose syrup, gelling agent: pectin, acidifier: citric acid.
Storage: Away from light, heat (10-25°C) and humidity. Keep away from strong odors. After opening, keep refrigerated.
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