"JMF" <jfavaro@[EMAIL PROTECTED]
> wrote in message
news:47e13375$0$36440$4fafbaef@[EMAIL PROTECTED]
>
> "Janet" <boxhill@[EMAIL PROTECTED]
> wrote in message
> news:47e07008$0$24123$4c368faf@[EMAIL PROTECTED]
>>
>> "JMF" <jfavaro@[EMAIL PROTECTED]
> wrote in message
>> news:47dd57ec$0$17952$4fafbaef@[EMAIL PROTECTED]
>>>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.
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