Eclair Chocolate Glaze2012-10-15
- Yield : 1/2 cup
- Servings : 24
- Prep Time : 5m
- Cook Time : 1m
- Ready In : 10m
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.
- 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
Combine all ingredients in the top of a double-boiler, a heavy sauce pan, or microwave proof bowl or glass dish.
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.
Allow chocolate to cool until spreading consistency and doesn't run when applied.
This information is per serving.
Calories from Fat13
Serving Size1 teaspoon