Chocolate Glaze (for eclairs, profiteroles and other pastries)
This silky-smooth chocolate glaze for eclairs, profiteroles, doughnuts and other pastries, is just 3 ingredients and a bakery-style finish.
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Servings: 8 -10 serves
Calories: 145kcal
Equipment
- Small microwave-safe bowl
For best results, weigh ingredients with a kitchen scale.
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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Nutrition
Calories: 145kcal | Carbohydrates: 7g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 49mg | Potassium: 113mg | Fiber: 2g | Sugar: 4g | Vitamin A: 184IU | Calcium: 13mg | Iron: 2mg
