Above is an entremet (recipe here)- covered in chocolate glacage – yes it was delicious!
The glacage needs to be made at least the day before you need it, but you can store it in the fridge for up to a couple of weeks. The item you are covering should be frozen for glazing and then defrosted.
20g (0.71 ounces) powdered gelatin bloomed in 90g (3.17 ounces) cold water
200g (7.05 ounces) cream
300g (10.58 ounces) sugar
90g (3.17 ounces) additional water
100g (3.53 ounces) cocoa powder (cocoa will effect the flavour – I like to use cadburies)
250g (8.82 ounces) glucose syrup
Mix the gelatin with the cold water (90g (3.17 ounces)) and set aside.
Heat the sugar, cream and remaining 90g (3.17 ounces) of water until it boils.
Remove from heat, add glucose and sifted cocoa powder.
Stir in the gelatin and mix well.
Strain through a metal sieve
Cover with plastic wrap and chill overnight
To use the glaze follow video instructions below – melt in the microwave in 10sec bursts until reaches 28-33C (91.4 degrees Fahrenheit)
Cake or entremet to be glazed should be frozen, rub off any ice crystals.
Scoop and pour glaze over entremet allowing excess to drip onto a tray.
Once set transfer to serving plate and decorate.
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glacage recipe credit to: patissierjourney