This is the perfect chocolate glaze for eclairs, profiteroles, chouxnuts, doughnuts, Danishes and can even be used on cakes! Rich, smooth and so easy to melt together in minutes and the secret to that perfect bakery-style shine every time.
See it drizzled over this chocolate pistachio Danish braid.
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❤️ Why you'll love it
- Just 3 simple ingredients
- Rich and chocolatey and totally scrumptious
- Bakery-style glossy finish that sets beautifully
- Perfect for eclairs, profiteroles, donuts or even cakes and more
- Quick melt and mix recipe
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Ingredients & substitutions
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- Chocolate: Use the best quality chocolate you can afford. A baking chocolate or couveture chocolate will give the best result. I like to use a dark chocolate with 70% cocoa solids since the slight bitterness works so beautifully with sweet desserts. It also gives the best set. You can also use a dark chocolate or semi-sweet chocolate with 50% cocoa solids or even milk chocolate.
- Butter: You can use salted or unsalted butter here. I prefer to use unsalted then add a pinch of salt if I feel it needs it depending on the dessert I'm using it on.
- Corn Syrup / Liquid Glucose: Both are thick, sweet syrups used for adding sweetness and it's what gives this chocolate glaze it's lovely shine.
How to make chocolate glaze
This chocolate glaze is so quick and easy to make - just mix and melt then coat your favourite pastries. You could even just pour it over ice cream.
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Combine the ingredients
Add the ingredients to a microwave-safe bowl.
Melt and mix
Melt in the microwave in 20-30 second increments, stirring well after each until fully combined. You can also place the bowl over a saucepan of simmering water (not touchin the water) and stir until melted.
How to use chocolate glaze
The secret to that perfectly smooth, shiny chocolate glaze on eclairs is the coating method - dipping. Rather than drizzling the glaze onto the pastries, dip them into it then lift straight upward to let some of the glaze drip off. Carefully run a finger along the top of the glaze to remove excess, then place your pastry chocolate-side-up to set.
Variations
- Citrus: Chocolate goes so well with orange so why not add a little orange zest or just a dash of orange extract.
- Peppermint: Perfect at Christmas time, add a little dash of peppermint extract to taste. Start with a very small amount then add more to taste.
- Flaky sea salt: A little flaky sea salt in the mix or sprinkled on top of the glaze is something really special.
- Dairy free: Swap the butter for a dairy free spread.
- Vegan: Use dairy-free spread and in place of the butter and use a vegan chocolate.
- Gluten free: Stick to corn syrup as some glucose is made using wheat starch.
Storage
This chocolate eclair glaze is make-ahead friendly.
Fridge
Store in the fridge in an airtight container or in a bowl with plastic wrap pressed to the surface for up to 2 weeks.
Freezer
This chocolate glaze will freeze well for up to 3 months. It's best frozen in a ziplock bag with all the air pressed out.
If you made this chocolate glaze recipe,
be sure to leave a ⭐⭐⭐⭐⭐ rating below. Thank you!
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Chocolate Glaze (for eclairs, profiteroles and other pastries)
Equipment
- Small microwave-safe bowl
Ingredients
- 125 g dark chocolate 70% cocoa solids, finely chopped (4 ½ oz)
- 57 g butter (¼ cup / 2oz / ½ stick)
- 1 tablespoon liquid glucose or light corn syrup (notes 1)
Instructions
- MICROWAVE METHOD:Combine the glaze ingredients in a microwave safe bowl and heat in 30 second increments, stirring well between each, until fully melted and combined.
- DOUBLE BOILER METHOD:Bring a small saucepan with one inch of water to a simmer over medium heat. Place a heat proof bowl over the top - not touching the water.
- Use immediately or if making it ahead, gently heat again to melt.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- This recipe will yield enough for 8-10 eclairs.
- If you need your chocolate glaze to be gluten-free, use corn syrup instead of glucose.
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