CookEat Recipe
Chocolate Glaze
A gently warmed dark chocolate glaze with vanilla, icing sugar and pasteurized egg white for coating cooled pastries.
Method
Steps
Step 1
Grate two ounces of plain dark chocolate and put it in a small saucepan with half a teaspoon of vanilla essence. Warm gently near the oven opening, stirring until the chocolate has melted.
Step 2
Use egg white from a commercially pasteurized shell egg suitable for uncooked dishes. Beat the white lightly to blend it, then weigh it and use exactly half; keep the remainder for another preparation. Stir the measured half white and three ounces of icing sugar into the melted chocolate.
Step 3
Warm over low heat, stirring with a small wooden spoon, only until the glaze is smooth and just warm. Do not boil. Remove from the heat and immediately spread or pour over cooled pastries. Refrigerate coated pastries if they are not served promptly.
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