Recipe courtesy of Alton Brown

Chocolate Glaze 2.0: Reloaded

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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: about 1 1/2 cups
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Special equipment:
Digital kitchen scale, measuring cups, measuring spoons, 11-inch high-sided sauté pan, kitchen towel, metal mixing bowl, rubber spatula, instant-read thermometer, platter
  1. Before You Begin: Place a folded kitchen towel in the bottom of an 11-inch high-sided sauté pan. Fill the pan with 1-inch of water. Place over medium heat and bring to a bare simmer, about 190 degrees F. You should see steam and tiny bubbles, but the bubbles shouldn't be breaking rapidly on the surface. You'll want to maintain this temperature throughout the process, so keep your thermometer handy and be prepared to drop the heat if the water starts to boil.
  2. Combine the chocolate, cream, coffee, corn syrup and salt in a glass or metal heat-safe bowl that fits comfortably inside the sauté pan. Place the bowl directly on the towel and let sit in the water, stirring frequently with a rubber spatula, until the chocolate is almost (but not quite) melted, 3 to 5 minutes. Then remove the bowl, place it on the counter, and stir until the mixture is smooth.
  3. Take the temperature of the chocolate. If it's between 88 and 90 degrees F, it's workable. If it's over, just park the bowl on the counter for a few minutes, temping often until it's in the zone. To glaze, quickly dip the long side of an éclair into the mixture, lift and drain for a count of three, then flip right-side up. (It's all in the wrist.)
  4. Transfer to a platter, refrigerate until chilled, and serve.

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