Each summer, I work on a plan to better our existing culinary program at Jean Augustine Secondary School. Since the school first opened in the fall of 2016, I have been taking steps every year to improve the delivery of the program, and ensure that it is engaging and enjoyable for the students. We started off slowly, setting up our new kitchen and preparing meals for staff and minor events. Soon after, we were able to make a connection with a local food bank and our students are now serving the community by preparing meals for those in need. This year, I plan on introducing a few new things to challenge them: fermenting and preserving, glazing mini cakes and entremets, and artisan bread baking.

A few years ago, Megan and I ran a small chocolate company. At that time, the trend towards colourful, super shiny bonbons was just starting to take off in Toronto. I’ve also noticed a similar trend in the world of cakes, and entremets in particular. Of course this isn’t surprising, as the saying goes: people eat with their eyes first. So it’s only natural that we try to make our desserts look as exciting and appealing as possible.

The shiny appearance of entremets is usually achieved with some kind of glaze. I have been working on this recipe for a white chocolate glaze for some time, and the results are pretty good. Just like the curriculum at school, I’ll continue to work on it to see how much better I can get it, so be sure to check back for new iterations! In the meantime, as I said the results are pretty good, so please give it a try and let me know what you think. Note that you’ll need to plan ahead, as the glaze must be prepared at least one day before use.

Ingredients
125g water (1)
300g sugar
300g glucose syrup
300g white chocolate
200g condensed milk
40g water (2)
96g gelatin mass (1:5)
120g neutral glaze
2.5g white pigment

Instructions (day before)
1. Combine water (1), sugar, glucose syrup and heat to 103.3°C.
2. Let the mixture cool slightly.
3. When the mixture reaches 60°C, stir in gelatin mass.
4. Once the gelatin and sugar mixture are completely combined, add white chocolate and stir until completely melted.
5. Add the remaining ingredients and blend with an immersion blender.
6. Refrigerate overnight in a microwave-able container. (See below for directions on applying the glaze)