{Introduction to Pastry} – Muffins vs Cupcakes – Everything you Need to Know

muffins vs cupcakes vs brioche

Who doesn’t love cupcakes?! These tiny desserts look amazing and are loaded with so much flavor! But let’s look more at the history behind these stunning desserts and what sets them apart from one another! It’s muffins vs cupcakes time!

Cupcakes, also known as fairy cakes, were first mentione in 1828 in E. Leslie’s book called “Receipts”. These miniature cakes were very convenient at that time because the ovens years ago were nothing like the ovens we know now and baking was hard to do without being able to control the temperature. For that reason, smaller cakes were easier to bake. Muffin tins were different too. Called gem pans, they were made from a hard, heavy metal which was heating slow but kept the heat for a longer period of time, leading to a quicker baking. Cupcakes at that time were a huge hit amongts children and that hasn’t changed nowadays either, right?! The only big difference is the wide range of available flavors and food coloring which makes them even more appealing to kids, but also grown-ups, although I don’t necessarily agree with chemicals in desserts.

Cupcake pans come in various sizes: small, medium and large and can be used either simple, greased, or with muffin papers or liners. I definitely prefer the muffin liners because not only the cupcakes are easier to remove from the pan once baked, but they also save me some time spent to grease the pan and wash off the grease afterwards. Paper liners are available in so many different colors and shapes and they are so much fun! Red, yellow, with hearts, stripped, with flowers, shiny and the list can go on – often the liners fit into a theme, depending where you are serving the cupcakes at so keep that in mind when baking muffins or cupcakes!

 Muffins  Cupcakes
Muffins are basically quick breads and can be either sweet or savory. Cupcakes are miniature cakes, often topped with frosting or glazed and decorated with sprinkles, chocolate or other sort of decoration.
 Muffins are made using the quickbread method – mixing the dry ingredients with the wet ones just until combined.  Cupcakes are made using the creaming method – mixing butter with sugar then adding the remaining ingredients in the order specified by the recipe – or the genoise method and so on.
 The batter is often lumpy. In fact, mixing the batter until smooth might mean overmixing and the result won’t be as good.  The batter is smooth and creamy, often flavored with delicate spices, like vanilla, lemon or orange.
 Muffins use less sugar and healthier ingredients, such as seeds, nuts, fruits, whole wheat bread, oatmeal etc.  Cupcakes are sweeter and they resemble a cake.
 Muffins can have a crisp, streusel topping.  Cupcakes never have a streusel topping as they are topped with whipped cream, buttercream or ganache most of the times.
Muffins are often served as a healthy snack or morning meal. Cupcakes are considered a dessert and they have no place in your morning meal.
Muffins can be stored for a longer period of time. Cupcakes can’t be stored as much time as muffins.

Don’t forget to check the Recipe Index for my favorite muffins and cupcakes recipes!


Cupcakes, muffins si briose – adesea se face o mare confuzie intre ele, insa sunt foarte diferite iar termenul general de briose folosit la noi nu e chiar corect, cu toate ca nu avem vreun alt termen care sa se potriveasca mai bine.

Se pare ca cupcakes-urile au fost mentionate pentru prima oara intr-o carte de retete in 1828. Reprezentau un desert usor de facut la timpul respectiv pentru ca gospodinele nu aveau cuptoare atat de precise ca astazi si sa mentina o anumita temperatura era foarte greu. Asa ca aceste tortulete mici se pretau foarte bine acestui tip de copt intrucat datorita marimii lor se coaceau repede. In plus, tavile atunci erau facute dintr-un material greu care retinea temperatura, ceea ce facea coptul mult mai usor. Astazi avem acces la cuptoare performante si o multime de tavi sub diverse forme sau marimi, astfel incat cupcakes-urile au devenit un desert des intalnit si un favorit al copiilor.

Insa mai ales la noi, oamenii tind sa faca o mare confuzie intre muffins, cupcakes si briose. Exista tendinta de a le numi general briose, ceea ce trebuie sa recunosc ca nu ma deranjeaza in mod deosebit intrucat nu avem vreun alt termen care sa le defineasca mai bine, insa as vrea sa se stie clar ca cele trei sunt foarte diferite ca textura, gust si decor.

 Muffins Cupcakes  Briose (Brioche)
Muffinsii nu au glazura. Cupcakes-urile sunt glazurate cu ciocolata, frisca, crema de unt sau ganache. Briosele (brioche) nu au nici ele glazura.
 Muffinsii sunt mai degraba mici painici rapide, dulci sau sarate. Cupcakes-urile sunt torturi in miniatura, mult mai dulci decat mufinsii.  Briosele se refera la un aluat de genul cozonacului, dulce, umed care necesita timp de crestere.
 Muffinsii sunt facuti folosind metoda painii rapide – ingredientele umede se amesteca cu cele uscate. Cu toate astea, nu e chiar o regula si veti intalni, inclusiv pe blog, si muffinsi facuti altfel.  Cupcakes-urile sunt facute dupa metoda alifierii, adica untul este mixat bine cu zaharul pana devine cremos apoi se adauga restul ingredientelor in ordinea ceruta de reteta sau dupa metoda genoise – ouale sunt mixate cu zahar apoi se adauga restul ingredientelor.  Brioche este un aluat dulce, bogat in oua si unt care necesita framantat si crescut.
 Aluatul pentru muffins este departe de a fi cremos. Dimpotriva, se recomanda ca aluatul sa nu fie mixat, ci pur si simplu amestecat rapid cu un tel sau o lingura doar cat sa incorporam ingredientele.  Aluatul cupcakes-urilor este fin, cremos, dulce, aromat cu vanilie, lamaie, portocala etc.  Brioche este un aluat cu drojdie si necesita framantat. Este insa un aluat mult mai hidratat decat un aluat dulce normal.
 Muffinsii pot fi dulci sau sarati si adesea contin ingrediente sanatoase, care aduc un aport de fibre, vitamine si minerale, precum seminte, fructe, nuci, alune si faina integrala.  Cupcakes-urile sunt simple, aromate cu vanilie, lamaie, portocala iar daca se adauga fructe, acestea sunt adesea piure – a se vedea cupcakes-urile cu dovleac.  Brioche contine adesea coaja de fructe confiate sau picaturi de ciocolata.
Muffinsii pot avea adesea un topping crocant. Cupcakes-urile nu au niciodata topping crocant. Ele sunt acoperite dupa coacere cu glazura – frisca, crema de unt sau ganache. Brioche este uns cu ou batut inainte de coacere si adesea acoperit cu zahar granulat pentru a obtine o suprafata lucioasa, usor crocanta.
Muffinsii sunt consumati adesea la micul dejun sau ca gustare sanatoasa. Cupcakes-urile sunt considerate deserturi si sunt servite ca atare, adesea inlocuind o felie de tort. Brioche se servesc la micul dejun daca doriti, exact ca un cozonac.

In incheiere, nu uitati sa verificati si Indexul de retete pentru retetele mele preferate de muffins si cupcakes.


{Lemon Curd} – Curd de lamaie

lemon curd

Introduction to Pastry – Lemon Curd

I’ve tried making lemon curd at least 2-3 times before and I have to confess that I wasn’t impressed at all. Moreover, I was ready to give up on it, thinking that it simply is not as good as I expected it to be. My first tries were too tangy or too sweet and not as thick as I wanted them to be. So when I first made this recipe I had the revelation of a well made curd that is rich, creamy, tangy and fragrant, but well balanced, not too sweet, not too tart, but incredibly fragrant and smooth! The first batch didn’t even make it until the evening, I kept finding excuses just to have one more teaspoon.. and one more.. and just one more until it was all gone! Furthermore, I used this curd as a base for a delicate, airy lemon mousse and it was beyond delicious! I also used it as an insert in one my entremets recently and as a filling for some sandwich cookies. And it was delicious every single time! Mind you, I’m just enjoying the last teaspoons of my latest batch – my sweet fix for a relaxing Saturday evening!

I prefer making this recipe over a hot water bath, although it can be made in the microwave too. I find the steams and slow cooking time to be a better choice in terms of flavor. It allows the zest to infuse the curd properly whilst in the microwave the aroma barely has time to develop and you end up with a mass of tangy, almost sour curd. In the worst case scenario, I recommend you to begin cooking it over a hot water bath and transfer it to the microwave after 10 minutes. But don’t use the microwave method, it’s a shame to spoil the amazing flavor of lemons by rushing the recipe!


{Lemon Curd} – Curd de lamaie
  • 5 large egg yolks (6 small)
  • Zest from 2 lemons
  • 90ml fresh lemon juice
  • 210g white sugar
  • 100g butter
  • ⅛ teaspoon salt
  1. Pour one cup of water in a small saucepan and bring it to a boil over medium flame.
  2. To make the curd, prepare a heatproof bowl that fits the saucepan but its bottom doesn't touch the boiling water.
  3. Combine all the ingredients into the bowl and mix roughly.
  4. Place the bowl over the boiling water and cook for 20-25 minutes, mixing often.
  5. It is a slow process, but the final curd is well worth the result.
  6. Cook until the mixture begins to thicken then remove from heat and strain through a fine sieve.
  7. Store the curd in a glass jar in the fridge for up to 4 days or a week if you seal it well.
If you find the stove method to be too time consuming, after 10 minutes on the stove, place the bowl in the microwave and cook 15 seconds at a time, mixing well. After 4-5 shifts in the microwave, the curd is thick and dense.
Strain and store as above.

Replace part of the lemon zest with lime or orange zest and you'll get a whole new flavor!

lemon curdROMANIAN!

Cred ca e a doua sau a treia oara cand incerc lemon curd si abia acum pot spune ca am gasit reteta perfecta – un curd cremos, gros, bine inchegat, aromat, nu prea dulce, nu prea acru, absolut perfect pentru papilele mele. Pe langa mancatul simplu, am mai folosit acest curd ca baza pentru mousse de lamaie, insa si pentru a umple niste fursecuri. Si sincer il vad si in alte combinatii precum inghetata sau topping pentru clatite, waffle, ce vreti voi.

Ce va recomand e sa faceti curdul pe baie de aburi si nu la microunde. Mie una mi se pare ca la microunde coaja de lamaie nu are timp sa infuzeze amestecul si veti obtine un curd mai mult acru decat aromat. In schimb, be baie de aburi, caldura si timpul de gatit indelungat permite aromelor sa se dezvolte cum trebuie. In cel mai rau caz, va sugerez sa gatiti pe baie de aburi primele 10 minute, apoi sa terminati gatitul la microunde caci doar pe baie de aburi tinde sa consume destul de mult timp – 20 pana la 25 minute, in functie de cantitate.

Daca inlocuiti o parte din coaja de lamaie cu lime sau portocala, obtineti un curd mult mai aromat. Eu una abia astept sa incerc si variantele acestea.

Eu am folosit oua de tara si de aceea curdul are un glaben atat de intens, insa daca folositi alt fel de oua probabil nu va fi la fel de intens.


  • 5 galbenusuri mari (6 mici)
  • Coaja de la 2 lamai
  • 90ml suc proaspat de lamaie
  • 210g zahar
  • 100g unt
  • 1 praf de sare

Mod de preparare:

  1. Combinati toate ingredientele intr-un bol rezistent la caldura.
  2. Turnati o cana de apa intr-un vas si aduceti la punctul de fierbere. Asezati bolul peste vas in timp ce apa fierbe, avand grija ca fundul bolului sa nu atinga apa fierbinte.
  3. Gatiti curdul pe baie de aburi timp de 20-25 minute pana incepe sa se lege si sa se ingroase.
  4. Cand e gata, strecurati printr-o sita fina si refrigerati intr-un vas ce poate fi sigilat. Poate fi pastrat pana la 4 zile, poate mai mult daca il sigilati ca pe conserve.

lemon curd

{Introduction to Pastry} – Chocolate Creams

Chocolate Creams

For me, a cake is not a cake if it doesn’t have a silky, rich cream. I have to say that buttercream is not my thing (not to say that I hate it), but it’s only a matter of personal taste, I know people who like it and that’s totally fine. But it just doesn’t work for me, it’s too rich (I am a butter fan, but not in such a large quantity). I prefer airy, light, smooth creams that have personality and butter lacks the kick that I’m after when making a cream for my cakes (as I said, it’s just a matter of personal taste though).
And since chocolate is a weakness of mine it’s only natural that I try to master chocolate creams of all sorts, from the common and simple ganache to a more complex mousse or cremeux. These are the three main chocolate creams I use and the ones we will talk about today, but chocolate is versatile and there are so many ways to include it into a cake that this article barely scratches the surface. But that will have to do for now, more to come in a future article.

Chocolate Ganache

Ganache is a rich chocolate cream that has many uses, from filling a cake to crumb coat it or decorate it. In addition to that, when slightly warm and runny, it makes an excellent pourable chocolate glaze that will set with a nice, shiny finish. When cooled, it can also be used to make chocolate truffles or filling other type of candies or cake pops. Moreover, you can whip it into a mousse-like cream that can be used to fill cakes, eclaires or piped into verrine glasses. It’s one of the easiest chocolate creams ever, but also one of the most versatiles.
In its simplest form, ganache is a mix of heavy cream and chocolate, plus butter in some recipes. The general rule is to use equal quantities of cream and chocolate, but I found that different types of chocolate yield different results and the cocoa content of the chocolate has a huge influence on the final consistency of the ganache.

Dark chocolate ganache:

  • 100g dark chocolate (60% cocoa content)
  • 100g heavy cream
  • 1 pinch salt
  • 10g butter
  1. Chop the chocolate into fine pieces.
  2. Pour the cream in a heavy saucepan and bring it to the boiling point. (Do not let it boil!) Remove the saucepan from heat and stir in the chocolate and a pinch of salt (salt balances the taste of the chocolate).
  3. Allow the mixture to rest for 5 minutes then mix well with a whisk until the ganache is smooth and creamy.
  4. Stir in the butter and mix until melted then let it cool to room temperature and use it to glaze a cake or refrigerate it until it’s thick and use it to crumb coat or decorate cakes or to make truffles. When chilled, you can also whip it into a mousse.
This is the most basic dark chocolate ganache that uses a chocolate with a maximum of 60% cocoa content. If your chocolate has more cocoa content, you need to add more heavy cream, but if it has less cocoa content, you may need to add more chocolate. I would say that the best solution is to experiment and once you found a combination that works for you, stick with it.
When it comes to white chocolate the rule is as follows: 1 part heavy cream, 2 parts white chocolate. The technique is the same as for the dark chocolate and the uses are exactly the same.
A great variation for these two basic recipes (dark and white chocolate ganache) is infusing the heavy cream with spices (vanilla, orange, lavender, lemon, cinnamon, star anise, cardamom and the list can go on). To obtain an infused ganache, bring the cream to the boiling point then remove from heat and add the desired spice. Cover the cream with plastic wrap on the surface and let it infuse 1 hour, up to 1 day if you have the time. To finish the ganache, remove and discard the spices you used and bring the cream back to the boiling point. Add the chopped chocolate and mix until melted. Use as stated above.
However, ganache is not just dark or white chocolate. Certain ganache recipes include fruit purees. Here is a recipe that uses raspberry puree, but feel free to replace it with other type of fruits and build your own recipe.

Raspberry ganache:

  • 120ml raspberry puree
  • 20g sugar
  • 60g butter
  • 120ml heavy cream
  • 200g dark chocolate, chopped
Combine the cream, butter, sugar and raspberry puree in a saucepan and bring to the boiling point, mixing until well combined.
Remove from heat and stir in the dark chocolate. Let the mixture rest for 5 minutes then mix until melted and smooth.
Refrigerate and use the ganache as you like.

Chocolate Mousse

Chocolate mousse is one of my favorites. I prefer it due to its airy, rich consistency. Plus, it’s easy to combine with other creams and has a wide range of uses, from cakes to tarts or verrines. I have three basic mousse recipes that I normally used, depending on occasion or situation. For instance, during summer, I prefer the eggless chocolate mousse, but a chocolate mousse that begins from an egg base is richer and has a luscious consistency so in terms of taste, the egg chocolate mousse is the winner.

Chocolate Mousse I

I prefer this recipe for dessert cups because it doesn’t have gelatin and it sets into a rich, decadent, airy mousse. Butter is used to help it set up once chilled and that boosts the taste as well. This mousse uses raw egg so make sure to store it in a chilled place. It also may not be suited for kids or people who don’t tolerate raw eggs.
  • 100g dark chocolate (60-70% cocoa content)
  • 1 egg yolk
  • 55g butter
  • 2 egg whites
  • 20g sugar
  1. Melt the chocolate over a double boiler or in the microwave. Remove from heat and stir in the butter. Mix until melted then gently stir in the egg yolk. Set aside.
  2. Whip the egg white with a pinch of salt until stiff then add the sugar and mix into a glossy meringue.
  3. Gradually fold the meringue into the chocolate mixture then spoon the mousse into serving cups and refrigerate at least 2 hours before serving.

Chocolate mousse II

This recipe has no eggs and can be used to fill cakes or in dessert cups/verrines. Its base is a basic ganache that is then mixed with gelatin and whipped cream.
  • 150g dark chocolate, chopped
  • 150g heavy cream
  • 1 pinch salt
  • 4g gelatin
  • 20ml cold water
  • 300ml heavy cream
  • 40g powdered sugar


  1. Mix the gelatin and cold water and let it bloom at least 10 minutes.
  2. Bring 150ml heavy cream to the boiling point. Remove from heat and stir in the chopped chocolate and salt. Mix until melted then add the gelatin and mix until well incorporated and melted. Set aside to cool to room temperature.
  3. Whip the heavy cream with powdered sugar until stiff then fold it into the chocolate.
  4. Pour the mousse in your mould and refrigerate 1 hour to allow it to set.

Dark chocolate mousse III

This is the recipe I use most often. It starts from a base that’s called pate a bombe which is basically an egg and sugar mixture. The base makes the mousse rich and luscious, great for cakes or entremets.
  • 4g gelatin + 20ml cold water
  • 40g sugar
  • 20ml water
  • 3 egg yolks
  • 200g dark chocolate,melted
  • 400ml whipped cream
  1. Combine the gelatin and cold water and let it bloom at least 10 minutes.
  2. To make the base of the mousse – pate a bombe – mix the sugar with water in s small saucepan and bring it to a boil. Cook the syrup for 2-3 minutes until it begins to thicken.
  3. While the syrup is cooking, mix the egg yolks until light. Gradually pour in the hot syrup, mixing all the time. Keep mixing at least 5 minutes on high speed until fluffy and triple in volume. The hot syrup is enough to cook the egg yolks so rest assured from that point of view.
  4. Melt the gelatin in the microwave or a water bath just for a few seconds and stir it into the pate a bombe.
  5. Add the chocolate and mix well then let the pate a bombe come to room temperature.
  6. Fold in the whipped cream then pour the mousse into your mold and refrigerate until set.

Chocolate cremeux

Cremeux is richer and denser than a chocolate mousse and even than a ganache. Unlike the other two creams, a cremeux cooks the heavy cream and eggs into a custard then chocolate and gelatin is added. What you get is a thick, rich and versatile recipe.
  • 180ml heavy cream
  • 45ml milk
  • 4 egg yolks
  • 40g sugar
  • 1 pinch salt
  • 100 g dark chocolate, chopped
  • 4g gelatin + 20ml cold water
  1. Mix the gelatin and water and let it bloom 10 minutes.
  2. Combine the cream and milk in a saucepan and bring to the boiling point.
  3. Mix the egg yolks, sugar and salt until creamy and light. Gradually pour in the milk hot mixture then place it back on heat in a heavy saucepan. Cook on low heat, whisking all the time, until it begins to thicken. To check if it’s done, dip a spoon into the custard. If the custard coats the back of the spoon, it’s done. If the custard is runny, keep cooking 1-2 additional minutes.
  4. Remove the custard from heat and sir in the dark chocolate. Let it rest 5 minutes then mix until melted.
  5. Melt the gelatin in the microwave or a water bath for a few seconds then stir it into the cremeux.
  6. Once the cremeux reaches room temperature, pour it into the desired mold and refrigerate until set.
I have done this recipe quite a few times and loved it. Variations on the recipe can include adding dark rum or coffee, but I’m also thinking that the milk can be replaced with fruit puree to flavor the cremeux or it can be infused with cinnamon, star anise, cardamom, rosemary, tonka beans and the list can go on.
Photo source: Flickr

{Introduction to Pastry} – Pâte brisée – Pâte sucrée – Pâte sablée – 3 types of basic dough

Searching and comparing recipes is part of my daily basis, but recently I ran into some questions about the 3 types of basic pastry dough every baker or pastry chef should know: pâte brisée, pâte sucree, pâte sablée and the major differences between them, which are actually stated from their name, brisée mening broken, sucrée sweet and sablée meaning sandy. So I decided to do some serious research on this.

Pâte brisée is the most basic dough of all and contains only basic, common ingredients: butter, flour, salt and cold water. Julia Child says that adding a small amount of shortening to this dough will make it more flaky. This dough is easy to make: the cold butter is cut into cubes, then mixed into the flour until it looks flaky, then cold water is added bit by bit until the dough gets together. The golden rule is that you work the dough quickly so that the butter stays cold. You can use your fingertips or even a food processor, but make sure you move quickly and don’t overwork the dough. It is perfect for both sweet and savory dishes. It is also known as pate a foncer so don’t panic if you see this name in culinary books as well. There are tons of recipes out there, but the main rule is that you use 1 part butter – 2 parts flour.

Pâte sucrée is basically the same as pâte brisée, except that confectioners sugar is added to the flour before rubbing in the cold butter. Some recipes, such as Pierre Herme’s also call for almond flour and even eggs, but Pierre Herme’s recipe is special as it’s made by creaming the butter with the sugar first, then adding the rest of the ingredients. To be fully honest with you, I prefer the creaming method because it yealds a better, easy to work with dough, but in the end it’s only up to you which recipe you want to use.. don’t be afraid to try until you find one recipe that best suits your needs.

Pâte sablée is obviously the richest in flavour from the three of them and has a higher sugar ratio which makes it more suitable for desserts such as fruit tarts. Actually, browsing through Pierre Herme’s recipes, I noticed that pâte sucree and pâte sablée are very similar: they both use the creaming method, the dough is made more tender by the addition of almond flour and eggs and sometimes a bit of milk if the dough is not workable enough. I am a huge fan of this dough and for some reason I find it easier to work with than pate brisee. Pâte sablée is, for obvious reasons, used for desserts, such as pies, tarts and even biscuits. In fact, Herme’s recipe yealds some of the best biscuits I ever had 😉

The pâte sablée recipe I usually use is Pierre Herme inspired:
140g butter, room temperature
70g confectioners sugar
30g almond flour or other type of nuts
1 egg
280g all purpose flour
vanilla/orange zest (or any other flavours you like)
To make the dough, cream the butter with the sugar until light and fluffy. Add the almond flour and egg, vanilla and orange zest. Mix, then incorporate the flour. The dough will be quite soft. Shape it into a ball and refrigerate for 1h then use for tarts or biscuits.

Don’t forget to explore and experiment with recipes. Start small, changing a few things and you’ll end up creating your own recipes. Baking isn’t always about perfect measurements and right temperature, but about being bold and having fun 🙂

{Chocolate Mirror Glaze} – Glazura oglinda

chocolate mirror glaze

Cu totii ne dorim un finish perfect pentru torturile noastre, iar glazura aceasta e perfecta si-si merita din plin numele de glazura oglinda… acopera perfect, arata extraordinar si unde mai pui ca nici nu e vreo filosofie sa o faci. Reteta apartine tot Adrianei, la fel ca si pasta de zahar.

450g zahar
150g cacao
350ml apa
300ml smantana pentru frisca (nu folositi smantana vegetala caci isi pierde stralucirea)
15g gelatina (preferabil gelatina foi, insa daca folositi granule, pentru a pastra proportiile va recomand sa opriti 75ml apa din cantitatea data mai sus pentru a inmuia gelatina)

Se amesteca zaharul cu cacaoa, se adauga apa (275ml daca folositi gelatina granule sau 350 daca folositi gelatina foi) si smantana si se pune pe foc mediu, amestecand continuu. Din momentul in care da in clocot, se mai fierbe 5-10 minute pana se ingroasa usor. Daca aveti termometru e mai usor, e gata cand ajunge la 108C. Se ia de pe foc, se lasa sa se racoreasca 10-20minute, apoi se adauga gelatina si se amesteca sa se topeasca aceasta din urma. Se strecoara glazura, apoi se lasa sa se racoreasca la o temperatura suportabila pentru tort (daca e prea fierbinte, fie va fi prea fluida si nu va acoperi tortul bine, fie va incepe sa topeasca crema tortului, iar daca e prea rece, nu va fi suficient de fluida incat sa o turnati usor si sa acoperiti tortul).

chocolate mirror glaze

Cum acopar un tort cu glazura?
Pentru a acoperi un tort cu aceasta glazura, trebuie sa va asigurati intai de toate ca marginile sunt drepte si sa le nivelati cat puteti de bine cu crema ori chiar frisca. Se face o instalatie precum cea din imagine dintr-un gratar si un platou ori tava care sa permita colectarea surplusului de glazura, se aseaza tortul pe gratar si se purcede la treaba. Cand glazura e la temperatura si consistenta perfecta, se toarna usor intai in centrul tortului, lasand sa se scurga pe margini, apoi se revine asupra marginilor si se toarna in fir subtire pentru a acoperi eventualele zone neglazurate. Daca nu sunteti multumiti din prima incercare, colectati glazura scursa si turnati inca un strat (s-ar putea sa fie nevoie sa o reincalziti usor usor). Lasati sa se scurga bine, apoi transferati tortul pe platou.




This is the recipe that I use for most of my cakes and I simply love it. It’s thick, it tastes good and it covers cakes perfectly. Plus, it’s easy to make and it doesn’t require any fancy ingredients.

Chocolate Mirror Glaze

  • 450g sugar
  • 150g cocoa powder
  • 280ml water
  • 300ml heavy cream
  • 15g gelatin granules
  • 70ml cold water
  • 1 pinch salt


  1. Mix the gelatin with 70ml cold water and let it bloom for 10 minutes.
  2. Combine the sugar, cocoa powder, water, heavy cream and salt in a heavy saucepan and place over medium flame.
  3. Bring to a boil and keep cooking the mixture, stirring often, for 10 minutes. Stay close because it tends to foam up and keep mixing all the time to avoid burning. The mixture will begin to thicken and turn into a dark color.
  4. Remove from heat and let it temper for 10 minutes then stir in the gelatin. Mix until melted then cover the glaze with plastic wrap on the surface and let it cool to room temperature before using it.
  5. I use to make it ahead of time and freeze it. It tastes just as good and I found that freezing it improves the shine and it is easier to pour, but it can be used fresh too as long as it is not too hot.