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Glaçage Miroir Rose pour Gâteau
Un glaçage miroir brillant et rosé, idéal pour napper un gâteau d'anniversaire ou un entremet. Cette recette détaille chaque étape, du trempage de la gélatine à la température précise de 103 °C, pour obtenir un fini lisse et sans bulles. Préparez-le la veille pour un résultat professionnel à la maison.
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Cost Breakdown
Critical Success Points
- • Hydratation de la gélatine
- • Atteindre exactement 103 °C lors du sirop
- • Mixer suffisamment longtemps pour éliminer les bulles
- • Refroidir à 35 °C avant le nappage
Safety Warnings
- • Le sirop atteint plus de 100 °C ; manipuler avec précaution pour éviter les brûlures.
- • Utiliser des gants de cuisine lors du versement du glaçage chaud.
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