This recipe is adapted from one that I got from
Eric Perez of
The French Pastry School in Chicago, when I once took a plated dessert class from him. Bittersweet Chocolate Glaze is not only a glaze, but can also be used as a filling or frosting; the temperature determines which (See Instructions below). This is a great recipe because it is like a ganache but less rich, with 50% sugar syrup and 50% cream, instead of all cream as in a ganache. As a pastry chef, I used his recipe so much in the pastry kitchen that everyone who worked there started calling it simply "Eric Perez". My adaptation makes the recipe more user-friendly for home cooks.
YIELD: ABOUT 1200g (2 1/2#)
USES: CAKE GLAZE, FILLING, FROSTING, OR PIPING
This recipe is adapted from one that I got from Pastry Chef Eric Perez, when I once took a plated dessert class with him (2000).