"JMF" <jfavaro@[EMAIL PROTECTED]
> writes:
> "Eddie Grove" <eddiegrove@[EMAIL PROTECTED]
> wrote in message
> news:87lk4imtra.fsf@[EMAIL PROTECTED]
> > "JMF" <jfavaro@[EMAIL PROTECTED]
> 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/bittersweet-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
|
