Gasp! The chocolate coating on top of eclairs are not ganache nor glaze, but chocolate fondant! More varieties of choux pastries, but emphasis on fondant work.
In cuisine, we made veal chops with 'grandmother-style' garnish - namely sauteed turned potatoes, mushrooms and brown glaced pearl onions.
A note on brown glaced pearl onions... they're caramelised baby red onions which are soft and sweet, it's increadibly tasty, and easy to do. Peel some (baby shallots will do here too) pearl onions, put into a small saucepan, cover them halfway with water, a drop of butter, some salt and sugar, cook over small heat with a drop-lid until the onions are cooked through. Remove drop lid and let the liquid evaporate. Time to time, give it a good shake and the sugar will glaze them brown evenly all over.
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