Chocolate Glaze by Pierre-Dominique Cécillon for Larousse Cuisine

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For 1 cup of glaze. Difficulty: medium.
Ingredients: 2/3 cup of heavy cream, 1/3 cup of dark chocolate, 1/3 cup of milk chocolate, 1/3 cup of granulated sugar, 1/2 cup of butter.

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Category:

Howto & Style

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[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 :)

[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 :)

[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]

@inJesusChristItrust You are most welcome!

[inJesusChristItrust]

Thank you for making the english version!!!