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The
difference between the icing with another cover is the
addition of glucose that is designed to give shine and glaze and
does not crystallize completely.
Like
the ganache consistency are their differences in the balance
between the chocolate and cream.
For
the white chocolate icing require a a highest amount of
chocolate because is lower in solids
For
glazes can also be used dark cocoa.
These
recipes are used on cakes covered with chocolate ganache
to give a finish like a mirror shine and for petits fours
finished, garnish and toppings on ice cream as toppings
etc
Important
Note
For
a flawless glaze will need to pass by a light color lady hose
without tip to strain any lumps and it is advisable to
match the biscuit in its upper surface and on the edges
with a ganache in order not to leave gaps, and leaves run the
glaze on the cake
Taken
from Pastry Memories by Paty la Chef |
