William Curley, Suzue Curley

White Chocolate Glaze

Preparation info
  • Makes

    850 g

    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About

A versatile glaze that gives a glossy finish and can be adapted with the addition of different coloured ingredients.

Ingredients

  • 15 g (½ oz) leaf gelatine
  • 210 ml (7¼

Method

  • Soak the gelatine in a bowl of ice-cold water for a few minutes until soft. Squeeze to remove any excess water.
  • Put the water, sugar and glucose in a saucepan, bring to the boil and heat to 103°C (218°F).
  • Add the cream and soaked gelatine. Pour over the white chocolate in another bowl, then blitz with a hand-held electric blender.