In times of pandemic, economic uncertainty, and gloomy days, our homes become cozy havens where we awaken our senses through baking. Kitchens turn into refuges of delight. That's why we're sharing Mercotte's stunning Mirror Cake recipe from the technical challenge in 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 puff pastry, purple mirror glaze, and a gold-powdered chocolate frame. It's a pro-level challenge, but our detailed guide makes it achievable for dedicated home bakers.
Equipment first: Mercotte suggests a 16x20x4" oval ring, but a standard round cake ring works great if you don't have it—mirrors aren't just oval! For the frame, use a thermoformed mold.
Spoon cookie: 60g egg yolks, 90g egg whites, 70g T55 flour, 90g sugar.
Beat egg whites gradually, adding sugar bit by bit until they reach the bird's beak stage. Add yolks and whisk 15 seconds until incorporated. Gently fold in sifted flour with a spatula. Spread on a Flexipan 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. Test on a cold plate; chill. Spread on one spoon cookie and freeze.
Blueberry Bavarian cream: 350g blueberry purée, 75g sugar, 225g 35% fat whipping cream, 8g gelatin (4 sheets).
Soak gelatin in cold water. Heat purée with sugar, add drained gelatin. Whip cream to soft peaks. When purée cools to 35°C, gently fold into cream.
Praline sheet: 30g feuilletine, 30g hazelnut praline.
Mix feuilletine and praline. Spread on the second cookie and freeze.
Mirror glaze: 100g sugar, 100g glucose, 50g water, 65g unsweetened condensed milk, 100g Ivory or Opalys white chocolate, 3 gelatin sheets (6g), QS water-soluble violet coloring.
Soak gelatin in cold water. Heat water, sugar, and glucose to 103°C. Add milk and drained gelatin. Melt chocolate in a bain-marie. Emulsify by pouring hot liquid over chocolate gradually. Blend with a hand blender, add coloring, and mix.
Chocolate frame: 200g Caribbean dark chocolate, QS gold powder.
Temper chocolate: melt to 55°C, cool to 28-29°C, reheat to 31-32°C. Pour into mold. Once set, unmold and dust with gold powder.
Assembly and finish: Place feuilletine cookie in the ring bottom, add some Bavarian cream, then compote cookie, and remaining cream. Smooth surface and freeze. Warm glaze to 32°C. Unmold frozen cake, pour thin glaze layer, drain excess, and set in chocolate frame.
Voilà! Enjoy your masterpiece. Bon appétit!
