Chocolate Lacquer Glaze

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Preparation info

  • Difficulty

    Medium

  • Makes

    ⅔ cup

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About

Ingredients

VOLUME WEIGHT
sugar cup 2.3 ounces 67 grams
water 2 tablespoons plus 2 teaspoons (40 ml) 1.4 ounces 40 grams
corn syrup 2 teaspoons (10 ml) 0.5 ounce 14 grams
unsweetened (alkalized) cocoa powder ½ cup minus 1 tablespoon (sifted before measuring) 1.2 ounces 33 grams
heavy cream 2 tablespoons plus 2 teaspoons (40 ml) 1.3 ounces 38 grams
cold water 2 tablespoons (30 ml) 1 ounce 30 grams
powdered gelatin 1 teaspoon . 3 grams

Method

Have ready a fine-mesh strainer suspended over a small metal bowl, as well as a 1 cup glass measure with a spout.

In a small heavy saucepan over medium heat, whisk together the sugar and the 2 tablespoons plus 2 teaspoons/40 ml of water. Stir constantly with the whisk until the sugar dissolves.

Remove the pan from the heat and, with the whisk, gently stir in the corn syrup and then the cocoa until smooth, making sure to reach into the corners of the pan. The mixture will be glossy. Using a silicone spatula, stir in the cream.

Return the pan to medium heat and, stirring constantly, bring the mixture to the boiling point (190°F/88°C). Bubbles will just start to form around the edges. Remove the pan from the heat and strain the mixture into the metal bowl. Cool until an instant-read thermometer reads 122° to 140°F/50° to 60°C, about 30 minutes.

While the mixture is cooling, in a custard cup, pour in the 2 tablespoons/30 ml of cold water and sprinkle the gelatin over the top. Stir to moisten the gelatin and let it sit for a minimum of 5 minutes. If it will sit longer, cover tightly with plastic wrap to prevent evaporation.

With the silicone spatula, stir the softened gelatin into the glaze until it dissolves completely and the mixture is no longer streaky.

Strain the glaze into the 1 cup glass measure with a spout. (Metal will impart an undesirable flavor if the glaze is stored in it.) Cool for a few minutes, stirring very gently so as not to incorporate any air. If using the same day, let it cool to 85°F/29°C before coating the filling.

The glaze also can be made ahead and reheated. After about 1 hour, the cooled glaze can be covered and refrigerated for up to 1 week or frozen for 6 months. Reheat it very carefully in a microwave with 3 second bursts, or in a double boiler set over hot, not simmering, water (do not let the bottom of the container touch the water), stirring gently to ensure that it does not overheat or incorporate air. The reheated glaze will be thicker and should be heated to 90°F/32°C. Alternatively, you can add a very small amount of water, a few drops at a time, as you reheat it to thin the glaze to the desired consistency and help restore maximum shine.

Glaze the Pie

Remove 1 tablespoon/15 ml of the glaze for the chocolate whipped cream and let it cool to a cool room temperature (70°F/21°C).

With the measuring cup’s spout just above the center of the pie, slowly pour the glaze until the surface of the filling is nearly covered. There is enough glaze to cover the filling without scraping the measuring cup, which might mar the surface with solid particles (see Note). Gently tilt the pie plate from side to side to coat evenly. Should they appear, any tiny bubbles can be pierced with a sharp needle.

Set the Glaze

Refrigerate, uncovered, for 4 hours or longer until set.