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

"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...cloud-cake.htm

Check the chocolate glaze in that recipe.


Eddie

"Eddie Grove" wrote in message
...
"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...cloud-cake.htm

Check the chocolate glaze in that recipe.


Eddie

Eddie,

First of all, the cake looks delicious. That's a really intriguing touch
putting the honey in the glaze. I guess the only way to find out whether
that glaze has the properties I'm wondering about is to make it! Thanks for
the reply,

John

"JMF" writes:

"Eddie Grove" wrote in message
...
"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...cloud-cake.htm

Check the chocolate glaze in that recipe.


Eddie

Eddie,

First of all, the cake looks delicious. That's a really intriguing touch
putting the honey in the glaze. I guess the only way to find out whether
that glaze has the properties I'm wondering about is to make it! Thanks for
the reply,

I tried it once with the water bath, and it was a disaster. The water got
into the cake. I recommend that if you try that recipe you ignore the bath.
It was ruined, so I didn't bother with the glaze.

I've made similar cakes, and the big difference for me here is mixing some
sugar into the egg whites. It really seemed to make a difference in the
consistency of the batter.

I find most cakes too sweet, so I reduce the sugar, and that messes things up.
Still experimenting ...


Eddie

"Janet" wrote in message
...

"JMF" wrote in message
...
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


Have you tried either the Chocolate Cream or Chocolate Butter glaze in The
Cake Bible by Rose Levy Beranbaum?

No, I haven't - don't have that book. Can this glaze get "very thin"?

John

----- Original Message -----
From: "Janet"
Newsgroups: rec.food.chocolate
Sent: Thursday, March 20, 2008 1:54 PM
Subject: Thin chocolate glaze?



"JMF" wrote in message
...

"Janet" wrote in message
...

"JMF" wrote in message
...
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


Have you tried either the Chocolate Cream or Chocolate Butter glaze in
The Cake Bible by Rose Levy Beranbaum?

No, I haven't - don't have that book. Can this glaze get "very thin"?

John

Yes. And it is soft yet set at the same time.

Whether it is quite as thin as you wish when made following the basic
instructions, I am not sure. But you could probably achieve an even
thinner glaze by using it while it is a bit warmer/a bit less set than she
recommends.

BTW, The Cake Bible is the single best book on the subject that I have
ever seen. You may well be able to get it out of the library. Some of the
recipes are available online, also.

Great - thanks very much for this, Janet. I'll order the book!

John

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
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