Tag Archives: cream glaze

Chocolate Cranberry Curd Tart

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Chocolate Cranberry Curd TartChocolate Cranberry Curd had become an absolute favorite for the holidays at the bakery. Besides its vibrant color, the taste and texture are outstanding. We used it in tarts, cakes and petit fours. Room permitting, we would freeze cases of cranberries at the end of the season in order to get a head start the following season and test new recipes during the year.

I love cranberries so much that the staff would have to make me take some of the cranberry desserts off the menu so we could put other seasonal items on.  There is nothing like the sweet tart taste and the intense red color enclosed in a deep chocolate brown glaze.

The tart itself is easy to make with its press in crust which means no rolling.  The cranberry curd itself has one extra step as you have to cook the cranberries and puree them before actually making the curd.  The glaze is a simple matter two ingredients which make the perfect finish. Continue reading

The Glaze -A Fundamental of Pastry

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished UltimateLast week the Ultimate Chocolate  Fudge Cake used a glaze.  This week I want to go more in depth as the glaze is one of the important techniques in pastry making and quite easy once it has been mastered.  This liquid brown coating has an intense flavor since it has no sugar other than that in the chocolate.  We glazed small single layers or individual cakes to four layer wedding cakes as seen below. Large Glazed CakesAfter setting it has a beautiful sheen and the glaze itself is set softly but firmly.  However, if you touch it a fingerprint will be left.  It cannot be used as a coating for chocolates as it is too soft.  For this discussion, we are using a dark chocolate glaze.

The glaze is dark chocolate and cream to which other ingredients such as cornsyrup, butter and flavorings can be added.  Our Cream Glaze, consisting of cream and chocolate, was used for almost everything we glazed with the exception of one cake that required a butter instead of cream.   The glaze can also be set out at room temperature to firm up.  We did this often and used it as a filling for cakes as well as to undercoat cakes that were to receive no other finish, such as decoratifs, vermicelli or sprinkles – all the same by different names.  Once set up, the finished item can be held at room temperature.  See sprinkles blog. Continue reading