New Posts  All Forums:Forum Nav:

Ganache or Glaze?

post #1 of 5
12/2/02 at 8:38pm
Thread Starter 
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!
Reply
post #2 of 5
12/3/02 at 1:12am
cream and chocolate sounds yummy-er :lips: :lips: :lips:

maybe the glaze would sweat less in the cooler?
Reply
post #3 of 5
12/3/02 at 1:32am
Ganache is better for taste, while glaze is better for shining appearance. Sometimes glaze will be slightly tart tasted which is affected by glucose syrup.
Reply
post #4 of 5
12/3/02 at 12:32pm
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.
Reply
post #5 of 5
12/5/02 at 5:01pm
Thread Starter 
Great I'll keep using a ganache on my cakes.


Thank you everyone!
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Pastry Chefs Forum