Eclair Chocolate Glaze
2012-10-15
- 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
23 -
Calories from Fat
13 -
Total Fat
1g -
Saturated Fat
1g -
Trans Fat
0g -
Cholesterol
0g -
Sodium
2g -
Carbohydrates
3g -
Dietary Fiber
0g -
Sugar
3g -
Protein
0g -
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.
Ingredients
- 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.
