Another recipe for people who want to get into making petit gateaux, entremets

This pourable glaze is a great way to finish off any dessert, the consistency has to be right and the temperatures are key to achieve a silky smooth finish

What I use in this video: (paid links)
immersion blender: [ Ссылка ]
dark chocolate:
[ Ссылка ]


You can substitute dark chocolate and use milk or even white chocolate

Ingredients:
114g (4oz) dark chocolate
 
3-4 Tbsp cup cold water
2 1/2 tsp gelatine
 
1/4 cup water
1/2 cup caster sugar
1/4 cup condensed milk

Glazing temperature 31C-35C

Please excuse the minor text hiccups in the first step part (oops 🥴)

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