Chocolate Glaze for Éclairs
A very simple, quick recipe for chocolate glaze! This is my favorite method. Chocolate glaze is very easy to make — the main thing is to stir constantly so the mixture doesn't form a skin, stick to the bottom of the pot, or scorch.
Cooking method
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Step 1:
You'll need milk, sugar or powdered sugar, cocoa powder, and butter. I'll show you how to make chocolate glaze at home, based on my own experience. All it takes from you is some attention and sticking to the proportions.
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Step 2:
Pour the milk into a pot, saucepan, or metal bowl.
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Step 3:
Add the sugar to the milk.
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Step 4:
Next, sift in the cocoa through a sieve. It must be sifted so the mixture doesn't come out lumpy. Mash any little balls left in the sieve with your hands. Use cocoa from a trusted maker and of good quality. As my many years of cooking have taught me, you can run into a counterfeit and ruin a dish with that kind of glaze.
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Step 5:
Stir the mixture and set it over medium heat. Stirring constantly, bring it to a boil, then take it off the heat.
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Step 6:
Let it cool a little, then add the butter and stir well. The butter makes the glaze glossy.
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Step 7:
The chocolate glaze is ready. Pour it over your cake or pastries.
- Chocolate glaze shows up on all kinds of sweet baked goods: cakes, pastries, cookies, rolls, buns. There are many ways to make it, including melting chocolate, but I prefer this method — with cocoa powder. As they say, a natural product means health and long life! I use a brand of cocoa I trust, one that's never let me down and always delights with its flavor. I searched a long time for the ideal éclair glaze and finally found it. Before that, sometimes the glaze wouldn't set, or it wouldn't be glossy; other times it would set right away and crumble. I'm sharing the recipe in the hope you'll keep it in mind. A little time and minimal effort at the stove, and you've got a wonderful homemade chocolate glaze. Ideally, have the éclairs ready by then so you can glaze them while it's hot. Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cocoa powder - 374 kcal/100g
- Powdered sugar - 374 kcal/100g
