<adambond3@[EMAIL PROTECTED]
> wrote in message
news:acd47328-fb87-4533-8ad2-f47481c83f37@[EMAIL PROTECTED]
> On Mar 16, 11:03 am, Eddie Grove <eddiegr...@[EMAIL PROTECTED]
> wrote:
>> "JMF" <jfav...@[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...
>>
>> 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/pastry/0901holiday.shtml#Photo
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