Chocolate glaze for eclairs

A very simple and quick recipe for making glaze! This is my favorite way. The chocolate glaze is prepared very easily, the main thing is to stir constantly so that the mass does not become covered with a crust, does not stick to the bottom of the dishes and does not burn.

natali

Recipe author

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Composition / ingredients

servings:

Cocoa powder

1.5

Powdered sugar (you can just sugar)

Butter

Milk

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 6 g

Fats 47 % 27 g

Carbohydrates 43 % 25 g

362 kcal

GI: 31 / 0 / 69

Step-by-step cooking

Cooking time: 25 min

Step 1:
We will need milk, sugar or powdered sugar, cocoa powder and butter. I will tell you how to cook chocolate icing at home, based on my experience. You are required to be attentive and strictly observe the proportions.
Step 2:
Pour milk into a saucepan, saucepan or iron bowl.
Step 3:
Add sugar to the milk.
Step 4:
Next, here we sift cocoa through a strainer. It must be sifted so that the mass does not come in lumps. The balls formed in the strainer are kneaded with our hands. Cocoa should be taken from trusted manufacturers and of good quality. As my many years of culinary experience shows me, you can run into a fake and spoil a dish with such a glaze.
Step 5:
Mix the mass and put it on the stove, making medium heat. With constant stirring, bring it to a boil, remove from heat.
Step 6:
Cool a little and add butter, mix well. The oil makes the glaze shiny.
Step 7:
The chocolate glaze is ready. Pour it over the cake or cakes.

Chocolate icing is often found on all kinds of sweet pastries: cakes, pastries, cookies, bagels, buns. It can be prepared in various ways, including the heating of chocolate, but I prefer this method - using cocoa powder. As they say, natural product is your health and longevity! I take cocoa of an already proven brand, which has never failed me yet and has always pleased me with its taste qualities. I have been looking for the optimal glaze recipe for eclairs for a long time and finally found it. And then, sometimes, the glaze will not harden, but it does not shine, then, on the contrary, it immediately freezes and crumbles. I am sharing the recipe with you in the hope that you will take note of it for yourself. A little time and a minimum of effort and diligence at the stove, and you get a wonderful chocolate glaze of your own production. It is desirable that by this time the eclairs are already ready to apply the glaze on them in a hot form. Bon appetit!