GLAZES AND GANACHES

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GLAZES

 

Shiny Chocolate Glaze #128475   http://www.recipezaar.com/128475

a very nice glaze

8 (1

ounce) bittersweet chocolate squares, chopped

1/2

cup unsalted butter

1

tablespoon light corn syrup

3/4 cup

25 minutes 10 mins prep

  1. Place the chocolate and butter in the top of a double boiler.
  2. Add corn syrup and set over a pan of simmering water.
  3. Stir occasionally until melted and smooth. use after cooled down a little bit.

 

Butter Glaze  CDKitchen http://www.cdkitchen.com

Category: Frosting or Icing
Serves/Makes: 2.5 cups    |   Difficulty Level: 2    |   Ready In: < 30 minutes

Ingredients:
2 cups sifted confectioner's sugar
8 tablespoons unsalted butter
8 teaspoons milk

Directions:
Place 1 cup confectioner's sugar in a medium bowl. In a small saucepan, melt 4
tablespoons of butter over medium heat. Remove pan from heat; immediately pour
butter into bowl with sugar. Add 4 teaspoons of milk and whisk until smooth.


Working quickly, dip cookies or whatever into the glaze, and place right side up
on a wire rack. Allow glaze to set, about 20 minutes.

This recipe is from CDKitchen http://www.cdkitchen.com
© 1995-2005 CDKitchen, Inc.

 

BUTTERSCOTCH GLAZE http://members.nuvox.net/~zt.proicer/recipes/all-recipes.htm

*       1/4 cup Butter

*       1 cup Confectioners' sugar

*       1/4 cup Brown sugar

*       1 teas Vanilla or rum extract

*       2 tb Milk

In sauce pan combine butter, brown sugar and milk. Bring to full boil. Remove from heat. Add sugar and extract. Beat until smooth. Add more milk for consistency you want to drizzle over cake top.

 

SUGAR GLAZE  http://members.nuvox.net/~zt.proicer/recipes/all-recipes.htm

*       1/2 cup Confectioners' sugar

*       1/4 teas Vanilla extract

*       2 teas Warm water

Sift the confectioners' sugar into a small bowl. Sprinkle 2 teas of warm water and the vanilla over the sugar and stir until smooth. If the glaze seems stiff, add more water, drop by drop, until it reaches drizzling consistency. To use the glaze: drizzle over cooled turnovers with a fork. Alternatively, scrape the glaze into a sturdy plastic bag; snip off a tiny portion of the corner and use the

bag to pipe the glaze decoratively on turnovers. This makes enough glaze for 10 turnovers. It should be made shortly before using, since it hardens quickly on contact with air.

 

CHOCOLATE RUM GLAZE  http://members.nuvox.net/~zt.proicer/recipes/all-recipes.htm

*       4 oz Semisweet Chocolate coating *

*       6 tb Butter

*       1 tb Light corn syrup

*       1 tb Dark rum (optional)

In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly until smooth. Remove from heat. Stir in corn syrup and rum. Place torte upside down on a rack over tray to catch excess glaze. Spread a very thin layer of glaze over top and sides of torte to set surface. Chill 15 minutes to firm glaze. Re-heat remaining glaze to thin and pour over top and sides of torte. When glaze is firm, remove cake from rack to large plate. Using chocolate shaver, * shave chocolate to decorate top and sides, if desired. For shiny glaze, store cake at room temperature until serving time.

 

FRESH STRAWBERRY GLAZE   http://members.nuvox.net/~zt.proicer/recipes/all-recipes.htm

*       1/2 cup Strawberries; thinly sliced

*       3/4 cup Sugar 3/4 cup Strawberry syrup OR 3/4 cup Strawberry syrup and water

*       3 1/2 teas Cornstarch

*       1 tb Water

*       1/2 teas Lemon juice

Combine strawberries and sugar; let stand 30 minutes. Bring to a boil, and simmer 3 minutes. Strain through wire sieve. Measure strawberry syrup, adding water if necessary to make 3/4 cup. Pour into small saucepan. Mix cornstarch, water, and lemon juice; add to strawberry syrup. Bring to a boil, and cook gently 4 to 6 minutes, or until thickened. Cool slightly and spread over cake which has been frosted with Fresh Strawberry Frosting, letting it run down on sides. Let stand about 1 hour to allow glaze to become firm

 

 

 

GANACHES

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GANACHE 1   http://members.nuvox.net/~zt.proicer/recipes/all-recipes.htm

Ganache is an icing made up of whipping cream and chocolate chips.

*       2 cups Heavy Cream to 1 lb chocolate chips. I prefer 1 1/2 cups Whipping cream to 1 lb chocolate chips

Warm the whipping cream and add the chocolate chips, stirring continually until all of the chips are melted and the icing is very glossy and smooth. Set aside to cool. Check occasionally and when the icing begins to thicken it can be poured over a cake on a cooling rack. (Put a tray underneath to catch the yummy drippings.) If you need it for a filling or want to whip it to use like buttercream it needs to cool longer. Basic borders can be done. With my hot hands I have to hurry or it melts in bag.

 

WHITE CHOCOLATE GANACHE 2   http://members.nuvox.net/~zt.proicer/recipes/all-recipes.htm

*       Q. Can you make a ganache with white chocolate?

*       A. (from Earlene) I have had no luck making ganache with white chocolate so I called the expert. Gloria Griffin in Canada does lots of chocolate things, teaches classes and does demos. Here is the information I got from her. The ganache she uses is for using as cake filling or candy centers. Not for pouring over a cake. She likes the Merckens brand of chocolates (White, milk or dark) the best.

*      

Laurie’s Note:  I did some trial and error and found that this recipe works very well for white chocolate ganache, without all the fussing around:  1 bag (14 oz.) white candy melts (or other confectionery or summer coating), melted in microwave.  8 tablespoons heavy cream, warmed in microwave.  Mix together and use for a glaze, or cool and use as frosting.  I like to whip mine when cool and use as a sturdy, tasty filling for cakes.  If you like something lighter you can a) add more cream, up to 10 Tbsps or B)  combine whipped ganache mixture with whipped heavy cream.

 
 
1 cup whipping cream to 1 1/4 lb chocolate

*       1 oz melted cocoa butter                  

*       Oil flavoring (Lorann oils)

 

To condition the whipping cream bring it to a just to full boil, remove it from the heat, stir, do this two more times. This will remove the impurities and allow it to be kept at room temperature for a longer period of time. Such as for candy centers.

After the whipping cream has been heated for the 3 times, remove it from the heat and take it off of the stove. Add the Chocolate chips and stir until they are all dissolved and the ganache is smooth and glossy. Add the melted cocoa butter and oil flavoring. Mix well. Let this stand overnight and whip it the next day. Then it is ready to use for a cake filling, icing or candy centers. She said you can do basic borders and even make roses with this mixture.

 

GANACHE 3   http://members.nuvox.net/~zt.proicer/recipes/all-recipes.htm

*       3-12 oz. bags chocolate chips

*       1 pt half/half

*       1/4 cup sugar

*       1/4 cup butter.

*       Mix as above

 

BITTERSWEET CHOCOLATE GANACHE   http://members.nuvox.net/~zt.proicer/recipes/all-recipes.htm

*       6 oz High quality bittersweet Chocolate

*       1 cup Whipping cream

*       1 tb Brandy

*       1 teas Vanilla

Chop or grate chocolate into fine crumbs. Heat cream until small bubbles form around the edge; pour cream onto chocolate. Process or stir to melt chocolate completely. The mixture will be quite liquid. Let it cool. Beat in brandy and vanilla. This frosting takes several hours at room temperature to achieve spreading consistency. To speed the process, refrigerate. Stir occasionally to assure even chilling. Use as a frosting.

NOTE: This should be made with a blender. Can be done by hand but harder job.

 

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