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Thin chocolate glaze?
> wrote in message ... > On Mar 16, 11:03 am, Eddie Grove > wrote: >> "JMF" > writes: >> > I have now seen something twice, and I'm wondering if anybody can tell >> > me >> > how to do it (e.g. a recipe): >> >> > A friend bought a chocolate cake from a world-champion (literally, he >> > claims) pastry chef, which was basically ganache, the whole cake. The >> > cake >> > had a chocolate glaze, all around (top and sides) -- like, say, a >> > Sacher >> > Torte. Except that this was a very, very thin glaze, and certainly not >> > hardened at all. >> >> > Then I saw this kind of thin glaze again on another occasion. >> >> > I make a chocolate cake with a ganache layer on top, and it occurred to >> > me >> > that that this kind of thin, not-hardened glaze would be a nice thing >> > to do >> > for it. But the only glaze recipes I know about give you a rather >> > thicker >> > glaze, whereas this one seems to be millimeter thin, almost liquid -- >> > and >> > yet somehow manages to be "set" at the same time. >> >> > Can somebody shed some light on this? >> >> > John >> >> I haven't tried this, so I am just guessing, but I plan to make this cake >> soon. I saw something nearly identical on Tyler's Ultimate show, and >> found >> it by googling on the glaze. >> >> http://www.thatsmyhome.com/chocolate...ate-cloud-cake... >> >> Check the chocolate glaze in that recipe. >> >> Eddie- Hide quoted text - >> >> - Show quoted text - > > > I tried that and I made a bit of a mess of it. I hope someone else had > better luck. > > > Adam > Do something good today. Feed starving children with just a click! - > World Food Fund > http://worldfoodfund.blogspot.com/ > > Try this http://www.frenchpastrychef.com/past...ay.shtml#Photo |
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