Chocolate Glaze by Pierre-Dominique Cécillon for Larousse Cuisine

[CookiesCream11]

can you substitute the butter with like shortening?

[LarousseCuisine]

@CookiesCream11 You could use margarine but it will be less tasty...

[petraras123]

great video - thanks! if I wanted to glaze cookies, would i do it the same way? how would I ensure that I would not leave any marks on the glazing?

[LarousseCuisine]

@petraras123 You apply the same principle :)

[rakarossisss]

when will you americans learn civil units??

[LarousseCuisine]

@rakarossisss Actually we are French ! You can see the same video with civil units - it's called Glaçage au chocolat par Pierre-Dominique Cécillon pour Larousse Cuisine :)

[rockacookamanga]

i have a question...if to crumb coat the cake before pouring chocolate glaze (like most other do),should i use buttercream or whipping cream??

[LarousseCuisine]

@rockacookamanga Usually you only use the chocolate glaze on top of the cake. If you wish to decorate the cake afterwards, you can use either buttercream or whipped cream. But only as decoration - not all over the cake :)

[inJesusChristItrust]

Thank you for making the english version!!!

[LarousseCuisine]

@inJesusChristItrust You are most welcome!



[iluvpenguins007]

would the cream make the chocolate softer?

i like when the glaze is hard not gooey like in store bought cakes

would i have to reduce butter and cream?

[LarousseCuisine]

@iluvpenguins007 By putting the pie on the fridge the glaze becomes harder. We suggest that you try the recipe as it is so that you may decide if it's too soft or not. Let's us know how it goes!