looking for a recipes, Glassage

Sure your not talking about ganache? Heres one from Master Cook 9 it uses an invert sugar, corn syrup or glucose.


* Exported from MasterCook *

Silky Ganache Deluxe

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 fluid ounces Heavy cream
5 ounces Granulated sugar
5 ounces Corn syrup or glucose
19 ounces Semisweet or bittersweet chocolate -- (1 lb. 3 oz.)
5 ounces Unsalted butter

In a large saucepan, bring the heavy cream, sugar and corn syrup or glucose to a boil.

Chop the chocolate and butter into walnut size pieces and place them in a large mixing bowl.

When the cream mixture boils, pour 1/6 of it over the chocolate and butter mixture. Stir the chocolate with a rubber spatula. Add the remaining cream in 5 increments, stirring well between additions to emulsify the ganache.

Yield: 3 lb. 2 oz.

Source:
"Syrups, Icings and Sauces"
Copyright:
"© 2005 by Prentice-Hall, Inc."
Yield:
"50 ounces"
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Per Serving (excluding unknown items): 6175 Calories; 451g Fat (61.4% calories from fat); 34g Protein; 605g Carbohydrate; 0g Dietary Fiber; 963mg Cholesterol; 427mg Sodium. Exchanges: 1 1/2 Non-Fat Milk; 90 1/2 Fat; 39 1/2 Other Carbohydrates.

NOTES : Some ganache formulas contain just cream and butter, however the addition of an invert sugar and butter make a ganache unsurpassed in resilience and sheen.

Nutr. Assoc. : 0 0 428 1353 0

It's Glacage, and yes you have the ingredients right.
Below is a recipe and method from Gisslens professional cooking. This is from the cd that accompanies the book.


Chocolate Glacage

1 lb 3 oz Water
2 ½ oz Granulated Sugar
9 ½ oz Cocoa Powder
14 oz Heavy Cream
14 pc Platinum Gelatine Sheets


Chocolate Glacage.






 Combine water, sugar, cocoa powder and heavy cream in a heavy gauge pot.
 Meanwhile, bloom gelatin in ice water and set aside.
 Bring mixture to low boil and whisk until a reduction occurs. (The mixture should become slightly sticky when ready).
 Remove from heat, squeeze gelatin and add in mixture.
 Cool and glaze at 80-88 F (30 C).

Thats the reason I could not find it, it was spelled wrong. Oh well

GLAÇAGE AU CHOCOLAT = Chocolate glacage:
1/2 cup sugar
1/2 cup water
1/4 cup glucose
3/4 cup heavy cream
4 ounces semisweet or bittersweet chocolate, chopped
2 ounces dark pâté a glacé
Mix sugar, water, glucose and heavy cream in a saucepan. Bring to a boil. Stir in chopped chocolate, mixing well to melt.

GLAÇAGE IVOIRE
500 g heavy cream
160 g glucose
600 g white chocolate
700 g white pâté a glacé (compound chocolate coating)
6 sheets of gelatine
Boil liquids. Pour over the chocolate to melt together. Add gelatine. Sit, then mix slowly. Strain.

CHOCOLATE MIROIR (GLAÇAGE):
500 g milk
400 g heavy cream
500 g simple syrup [4 parts sugar: 3 parts water]
200 g glucose
400 g dark couverture
1200 g pâté a glacé
Heat liquids. Pour the hot cream mixture over the chocolates to melt together. Sit then mix slowly. Strain.

WHITE CHOCOLATE MIROIR (GLAÇAGE)
250 g milk
200 g heavy cream
250 g simple syrup [4 parts sugar: 3 parts water]
100 g glucose
15 g gelatine sheets (about 7 sheets of 2gr)
1250 g white couverture
Boil liquids. Pour over the chocolate to melt together. Add gelatine. Sit, then mix slowly. Strain. Very smooth shiny white chocolate glacage.

Crappy Glacage Recipe

PEOPLE DO NOT USE THIS RECIPE IT IS TERRIBLE.
There is one they used to use at my old job, but I never knew the recipe... it is really good, I hope I can get it eventually. I need it. It is good. It goes on like silk, it is very dark and very glassy and it is good, as well. I'll tell you hhwhat...

Forgive my youthful ignorance but what are the differences in the finished product between ganache and glacage? I realize that ganache uses actual chocolate while glacage uses just cocoa.

Is glacage just used for it's name sake? Glazing and the like?

Without cream

Cacao powder - 100-120(depends form quality of cacao)
Sugar powder - 100g
Gelatin grane - 15g
Corn syrup or syrup or glucose - 150g
Bloom gelatine in cold water
In bowl combine sugar powder, syrop and cacao. and slow heat till the mixture become slightly and shiny.
Add gelatin and heat little bit6 do not over boil.
Syrup that i use: 150g granulated Sugar+ water to cover sugar in bowl+lemon acid 1/6 of tea spoon. Heat till soft ball.
P.S. Sorry for english:crazy:

A Glacage is also used in cooking. It is a blend of unsweetened whipped cream and Hollandaise or mornay, or other sauce placed on top of a dish then lightly browned under the Salamander. Like for example Filet of Sole Bonne Femme.:D

auzzi nailed that one. Glazes of that type look great, taste great, have a great mouthfeel and are fairly easy to work with.
The cocoa/gelatin glazes are quick, very easy to work with and produce a smooth shiny finish but are not nearly as tasty and the texture isn't even in the same league. It does have the benefit of being easy to lift off of whatever you're working on once it sets for a couple minutes if you screw up. It sets as a gelee-like layer that will peel right off.