Mirror glaze is my favorite. It looks spectacular, practically does not melt and does not stick to surfaces (whether it is a cutlery or fingers). Although the latter property depends on the recipe. It should be noted that there are many versions of mirror glaze (with honey, condensed milk, dry milk, butter), but the unchanged components of any recipe are gelatin and chocolate (less often cocoa). I present my version of the mirror glaze for eclairs. These are cute cakes in our family adore, and I have to cook them very often. So the glaze recipe can be said to have passed the test of time.