ganache_glaze
Differences
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| ganache_glaze [2024/06/29 00:23] – [Instructions] jforbes | ganache_glaze [2024/06/29 00:25] (current) – [Instructions] jforbes | ||
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| - Put the chocolate, butter and corn syrup in a small metal bowl and place this over a small pot of barely simmering water | - Put the chocolate, butter and corn syrup in a small metal bowl and place this over a small pot of barely simmering water | ||
| - Stir with a spatula until melted. | - Stir with a spatula until melted. | ||
| - | - Set aside to cool to 90°F to 95°F (32°C to 35°C). | + | - Set aside to cool to 90°F to 95°F (32°C to 35°C). This temperature range allows the glaze to be fluid enough to pour smoothly over a cake. For a mousse cake it ensures it will properly set without melting the mousse. |
ganache_glaze.1719620625.txt.gz · Last modified: (external edit)