In challenging times, nothing lifts the spirits like creating exquisite desserts at home. Dive into the elegance of professional patisserie with Mercotte's iconic 'Mirror, Oh Beautiful Mirror' Cake, the technical challenge from episode 2 of The Best Pastry Chef season 9 (aired October 7). This masterpiece layers a spoon cookie, raspberry-blackcurrant compote, blueberry Bavarian cream, praline feuilletine, purple mirror glaze, and a gold-dusted chocolate frame. Technical? Yes—but achievable with precision.
First, gather your equipment: Mercotte suggests a 16x20x4" oval ring, but a standard round cake ring works perfectly at home—mirrors come in all shapes! For the frame, use a thermoformed mold.
Spoon cookie: 60g egg yolks, 90g egg whites, 70g T55 flour, 90g sugar.
Whip the egg whites gradually, adding sugar bit by bit until they reach the bird's beak stage. Add yolks and beat for 15 seconds until incorporated. Gently fold in sifted flour with a spatula. Spread on a flexipat and bake at 160°C for 10 minutes. Cut out 2 cookies using your ring.
Raspberry-blackcurrant compote: 60g raspberry purée, 60g blackcurrant purée, 25g sugar, 5g pectin.
Mix sugar and pectin. Heat purées to 40-45°C, add sugar-pectin mix, and boil. Spread on a cold plate and chill. Spread over one spoon cookie and freeze.
Blueberry Bavarian cream: 350g blueberry purée, 75g sugar, 225g 35% whipping cream, 8g gelatin (4 sheets).
Soak gelatin in cold water. Heat purée with sugar, then add drained gelatin. Whip cream to soft peaks. When purée cools to 35°C, gently fold into cream.
Praline feuilletine: 30g feuilletine, 30g hazelnut praline.
Mix feuilletine and praline. Spread over the second cookie and freeze.
Mirror glaze: 100g sugar, 100g glucose, 50g water, 65g unsweetened condensed milk, 100g Ivory or Opalys white chocolate, 6g gelatin (3 sheets), QS water-soluble violet coloring.
Soak gelatin in cold water. Heat water, sugar, and glucose to 103°C. Add condensed milk and drained gelatin. Pour over melted white chocolate for an emulsion. Blend with a hand blender, add coloring, and mix.
Chocolate frame: 200g Caraïbe chocolate, QS gold powder.
Temper chocolate: melt to 55°C, cool to 28-29°C, reheat to 31-32°C. Pour into mold, unmold when set, and dust with gold powder.
Assembly: Place feuilletine cookie in the ring base, add some Bavarian cream, top with compote cookie, and pour remaining cream. Smooth and freeze. Warm glaze to 32°C, unmold frozen cake, pour thin layer of glaze, drain, and set in chocolate frame.
Et voilà! Bon appétit!
