Chocolate Glaze for Eclairs
Like any recipe, chocolate glaze has its secrets. Read the instructions carefully and choose your ingredients wisely. If the glaze cools before use, you can gently reheat it over low heat.
Updated : 09 September, 2025
Easy
Ingredients
3 tablespoon
Cocoa
2 tablespoon
Powdered sugar
60 grams
Butter
70 milliliters
Milk
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Milk can be of any fat content. Use high-quality cocoa powder - this will affect the flavor and color. Avoid drink mixes like Nesquik; use natural cocoa only.
Step 2
In a small saucepan, pour in the milk and add powdered sugar. Do not substitute with granulated sugar, as it may not dissolve properly. Powdered sugar mixes in evenly from the start.
Step 3
Sift the cocoa powder through a fine sieve to remove lumps - this is important for a smooth glaze. Add it to the milk and powdered sugar, mix, and place on low heat. Stir until it begins to boil. The mixture will gradually become smooth.
Step 4
Remove the hot glaze from the heat and add butter. It will begin to melt immediately. Stir the melted butter into the glaze until the texture is silky and uniform.
Step 5
The chocolate glaze is ready! It should have a rich dark color and a shiny finish thanks to the butter. Use it while still hot - it thickens as it cools. Perfect for eclairs, but also suitable for cakes, pies, muffins, and pastries. Enjoy!