Eclair Chocolate Glaze

  • Yield : 1/2 cup
  • Servings : 24
  • Prep Time : 5m
  • Cook Time : 1m
  • Ready In : 10m
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Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Protein

  • Serving Size

    1 teaspoon

This Eclair Chocolate Glaze recipe makes a thick glaze for eclairs and cream puffs that can also be used to glaze cookies or as hot fudge for ice cream sundaes.

You can make the glaze using a double-boiler, microwave oven, or heavy sauce pan. The secret to a smooth glaze is not overheating the chocolate especially when using a microwave oven. Overheated chocolate becomes grainy.

Cook’s Tips

  • Reheat glaze if it becomes too thick to apply.
  • For shiny glaze read about tempering chocolate.


  • 1 cup (200 g) semi-sweet or dark chocolate chips
  • 1 tablespoon (15 ml) cool water
  • 1 tablespoon (14 g) butter or margarine

Method of Preparation

Step 1

Combine all ingredients in the top of a double-boiler, a heavy sauce pan, or microwave proof bowl or glass dish.

Step 2

Heat on low, stirring constantly until chocolate melts and is thoroughly combined. Remove from heat. Do not let chocolate boil or it will become grainy. Temperature should be between 110° to 115°F (43° to 46°C). Use medium power on a microwave oven for 30 to 45 seconds. Stir and repeat until mixture is uniform.

Step 3

Allow chocolate to cool until spreading consistency and doesn't run when applied.