What ganache ratio yields a smooth pourable glaze, and how would you adjust it for filling or piping?

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The key idea is that the thickness of ganache is controlled by the balance between chocolate and cream. More cream relative to chocolate makes the ganache softer and pourable, while more chocolate makes it thicker and stiffer.

For a smooth pourable glaze, equal parts chocolate and cream give a balanced, glossy finish that pours smoothly and sets to a thin coating. If you need ganache for filling or piping, you want it to hold its shape, so you increase the chocolate relative to the cream. A two-to-one ratio (more chocolate than cream) yields a firmer ganache that can be used to fill pastries or pipe shapes, and a three-to-one ratio is even stiffer for firmer fillings or more defined piping. The exact feel can vary with the type of chocolate and temperature, but the general idea is to keep it equal for glaze and make it progressively richer in chocolate for filling or piping.