Tuesday, May 3, 2011

Chocolate Glaze by by Pierre Hermé

Makes 1 cup or 300g

1/3 cup (80g) heavy cream
3½ oz (100g) bittersweet chocolate, preferably Velrhona Guanaja, finely chopped
4 tsp (20g) unsalted butter, cut into 4 pieces, at room temperature
7 tbsp (110g) BITTERSWEET CHOCOLATE SAUCE warm or at room temperature


1) In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.

2) Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.


Notes:
1) If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly
 in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water.

2) It is best to glaze the éclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104 F) when ready to glaze.



Recipe is from DailyDelicious.

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