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#1
12-02-2002, 08:38 PM
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 Ganache or Glaze? Are there differences between a cake covered with a glaze (chocolate, butter and corn syrup) as oppose to a cake covered with a ganache (cream and chocolate) ? Is one easier to work with? Shinier? Longer lasting?.... I could really use help on this having never work with glaze before. Thanks!
__________________ When I get a little money, I buy books. And if there is any left over, I buy food. - Desiderius Erasmus  |
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#2
12-03-2002, 01:12 AM
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 cream and chocolate sounds yummy-er  maybe the glaze would sweat less in the cooler?
__________________ ________________IRONCHEFATL___ How come "dishwasher" is not listed as a choice for culinary experience? "...the very genesis of our art." - Escoffier on grilling |
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#4
12-03-2002, 12:32 PM
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| Supposedly a ganache made with corn syrup is shinier. I don't see any visual difference. As long as the cake is freshly glazed, it's shiny--- with or without corn syrup. So I don't put syrup into my glaze. |
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