Home > Experts > Techniques > Covering with Ganache > Ready-to-use glazing
Ready-to-use glazing
Preparation
ready-to-use Brillance Noire Cacao Barry
•grill
•receiving bowl
•(deepfrozen) pastry
•small palette knife
Step by step
1. Place the grill rack over the receiving bowl.
2. Place the (deepfrozen) pastry on the grill rack.
3. Warm the ganache to 35 to 40°C.
4. Pour the ganache over the pastry first. Begin in the middle and
go to the edges until the whole upper surface is covered and the
ganache flows down below.
5. In one gentle movement, scoop away the excess ganache with the
small palette knife. Repeat this movement once if necessary.
6. If you are using pastry that is not deepfrozen, immediately
leave it to cool in the refrigerator. We advise " in working with
coatings " to cool them fast after application. This enables the
coating to develop a perfect sheen.