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Monthly Archives: July 2010

The Cake Sings Along

This client is a talented singer and has recently opened her own production company, i54 Productions LLC, out of New Jersey.  The theme was all about music and a microphone was a “must”.  She  chose the colors purple and gold because they are oh-so royal – yeah I agree!!

Recipe: Chocolate Glaze – Francois Payard

Heavy Cream, Light Corn Syrup and Pure Chocolate

Just three simple ingredients make this amazing Chocolate Glaze by New York’s famous chocolatier Francois Payard.  From his book Sensational Desserts lies this simply amazing recipe.  I used Baker’s brand Semi Sweet chocolate and chopped into fine pieces.

CHOCOLATE GLAZE

12 oz (340 grams) bittersweet chocolate, finely chopped

1 cup (232 grams) heavy cream

1/2 cup (164 grams) light corn syrup

Pour the chocolate into a medium bowl.  Combine the cream and the corn syrup in a small saucepan and bring to a boil over a medium-high heat.  Pour over the chocolate and, using a rubber spatula, stir until the chocolate is completely melted and the glaze is smooth.  Use the glaze warm or store, covered, in the refrigerator for up to 3 days.  Reheat the glaze  in a bowl over barely simmering water or in the microwave at medium power for 1 to 2 minutes, stirring once or twice.


The end results
Chopped Chocolate


Satiny Smooth Chocolate Glaze

a Martha Stewart Demo


my attempt

I always love the look of the cake that is so smooth, perfectly covered with a satiny Chocolate Glaze.  It’s so shiny it’s like a mirror!!

A few years ago I attempted it and what a disaster!  Though it was a disaster, I would browse at fine bakeries and see that satin glaze and I kept saying to myself  “one of these days I’m going to do that glaze and the cake will be just perfect” Ha ha ha!!  Today was that day…

I like to learn from the best, so I pulled out a book by Francois Payard (keep reading this blog and you are soon to learn a lot about Chef Payard) and sure enough on Page 36 he had a Chocolate Glaze recipe.  “Ok… Ok… I’m going to do it and it is going to come out just perfect“.  I frosted and filled the velvety Chocolate cake with Chocolate/Coffee Buttercream then to the freezer it went.  I let it sit in the freezer for about 2 hours… Now the fun begins.

I made the glaze and did a test on the cake.  It came out alright.  I…think…I’m ready.  I began pouring and it looked so beautiful.  Then it didn’t flow down the cake like it should have so I smoothened it out a bit, then spatula marks were all over it and it wasn’t that perfectly smooth.  Well…. a challenge well taken… the results were not perfect but pretty close.  What I learned… the glaze needs to be a little warmer so it will flow when it hits that freezing cold cake.  Will I do it again… of course… in a heartbeat!!

THE FINAL RESULTS

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