EASY CHOCOLATE GLAZE
This basic chocolate glaze recipe can be used to glaze donuts, dip eclairs in, or drizzle over bundt cake. This glaze comes together in as little as 5 minutes!
Provided by Bettie
Categories All Recipes
Time 4m
Number Of Ingredients 2
Steps:
- Place the chocolate in a microwave safe bowl.
- Set the cook time to 2 minutes and start the microwave. Do not step away. Stop the microwave every 15-20 seconds and stir the chocolate with a rubber spatula. At first, the chocolate will still be solidified, but this will help to evenly distribute the heat.
- As soon as the chocolate is almost completely melted with only a few solid pieces left, remove it from the microwave. This will likely not take the full 2 minutes.
- Add the butter to the bowl and stir. The heat from the melted chocolate will melt the butter and the solid chocolate pieces to create a smooth glaze. Use immediately.
Nutrition Facts : Calories 0 calories
CHOCOLATE ECLAIRS
Provided by Food Network
Categories dessert
Time 3h55m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.
- Pastry: Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return to the heat and cook, stirring, 30 seconds. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.
- Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape of a jumbo hot dog) onto the lined baking sheet, leaving 2 inches of space between them. You should have 8 to 10 lengths.
- Egg Wash: In a bowl, whisk the egg and water together. Brush the surface of each eclair with the egg wash. Use your fingers to smooth out any bumps of points of dough that remain on the surface. Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. Fit a medium-size plain pastry tip over your index finger and use it to make a hole in the end of each eclair (or just use your fingertip). Using a pastry bag fitted with a medium-size plain tip, gently pipe the custard into the eclairs, using only just enough to fill the inside (don't stuff them full).
- Glaze: In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Set aside and keep warm. The glaze can be made up to 48 hours in advance. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use.
- Dip the tops of the eclairs in the warm chocolate glaze and set on a sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled.
THE BEST CHOCOLATE GLAZE
I use this glaze on brownies, Bundt® cake, ice cream, or whatever needs a little chocolate. It's rich, decadent, and oh so easy!
Provided by Mary Taylor Dantzler
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.
Nutrition Facts : Calories 90 calories, Carbohydrate 11.9 g, Cholesterol 12.7 mg, Fat 5.2 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 3.3 g, Sodium 34.8 mg, Sugar 10.3 g
CLASSIC FRENCH CHOCOLATE ÉCLAIR RECIPE
This chocolate éclairs recipe features basic choux pastry, vanilla pastry cream, and semisweet chocolate glaze. Éclair au chocolat.
Provided by Rebecca Franklin
Categories Dessert
Time 4h15m
Number Of Ingredients 16
Steps:
- Gather the ingredients.
- Position a rack in the center of the oven and preheat to 425 F. Line two large rimmed baking sheets with parchment or silicone baking mats. Set aside.
- Combine the butter, water, and salt in a medium saucepan over medium-high heat and bring to a boil. Stir the mixture until the butter melts and is incorporated into the water.
- Add the flour all at once, lower the heat to medium-low. Stir vigorously and continuously with a wooden spoon until the dough comes together in a ball, pulls away from the sides of the saucepan, and a thin film develops on the bottom of the pan, about 1 minute. Continue to stir the dough vigorously so the dough dries out a bit and moisture evaporates, another 2 1/2 to 3 minutes.
- Remove from heat, transfer to the bowl of a stand mixer with the paddle attachment. Let cool, stirring occasionally on a low setting until the dough is only slightly warm to the touch. Beat in the eggs, one at a time on low speed until each one is well incorporated into the batter and the dough looks smooth before adding the next egg. Alternatively, use a wooden spoon, stirring vigorously and continuously after each egg is added.
- Spoon the choux pastry dough into a pastry bag fitted with a 5/8-inch star tip and pipe six 4-inch lengths onto each baking sheet.
- Bake one sheet at a time until the eclair shells are very puffed and just beginning to show slight color, 10 to 12 minutes. Reduce the heat to 375 F and continue to bake until the pastries are golden brown and dry-looking, 16 to 18 minutes more. The shells should sound hollow when lightly tapped.
- Remove them from the oven and allow to cool on a wire rack for 20 minutes before filling. Be sure to bring the oven back to 425 F before baking the second batch.
- Gather the ingredients.
- Warm the milk in a medium saucepan over medium heat until small bubbles appear on the surface.
- Meanwhile, in a medium heat-proof bowl, whisk the egg yolks and sugar until pale yellow. Add the cornstarch and salt, whisking well to combine.
- In a thin stream, pour the hot milk into the yolk mixture while continuing to whisk constantly until well combined.
- Return the mixture to the saucepan, scraping the bowl clean with a silicone spatula. Over medium heat, cook while whisking constantly until it thickens to the consistency of a thick pudding, about 3 1/2 minutes. It may look lumpy as the pastry cream starts to thicken, but will smooth out as you continue to whisk.
- Transfer the pastry cream to a large clean bowl and whisk in the vanilla extract. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a skin from forming. Chill in the fridge or over an ice bath until completely cooled, 1 to 1 1/2 hours or overnight.
- Gather the ingredients.
- Place the finely chopped chocolate in a heat-proof bowl and set aside.
- In a small saucepan over medium-low heat, heat the heavy cream until it's just beginning to boil. Remove from the heat immediately.
- Pour the hot cream over the chopped chocolate and let sit for 1 minute. Stir the mixture until the all the chocolate melts and the mixture is smooth.
- Set the chocolate glaze aside at room temperature, stirring occasionally until cool, 15 to 20 minutes.
- Poke three small even holes in the bottom of the eclair shells with a 3/16-inch wide plain pastry tip or Bismark tip. Whisk the cold pastry cream to lighten the texture. Fit a pastry bag with the pastry tip and fill with pastry cream, being sure not to overfill the bag.
- Pipe the cream into each hole until it starts to seep out of the top or you feel the pastry starting to get heavy (about 4 tablespoons of pastry cream per shell). Alternatively, slice the pastry shell in half lengthwise with a serrated knife and fill evenly with 4 tablespoons of the pastry cream.
- Gently spread 1 tablespoon of chocolate glaze onto the éclair or carefully dip the top of each filled éclair into the glaze (use this method only if you filled the shells from the bottom). Chill about 30 minutes to set the glaze before serving.
Nutrition Facts : Calories 328 kcal, Carbohydrate 29 g, Cholesterol 207 mg, Fiber 1 g, Protein 9 g, SaturatedFat 11 g, Sodium 132 mg, Sugar 17 g, Fat 20 g, ServingSize 8 servings, UnsaturatedFat 0 g
CHOCOLATE-GLAZED RASPBERRY ECLAIRS
I first made choux pastry in high school for a French class assignment, and I was fascinated. Since then, chocolate raspberry eclairs have been my favorite pastry to make. I garnish each eclair either with a single fresh raspberry or with a sprinkling of crushed freeze-dried raspberries. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- In a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in butter. Press plastic wrap onto surface of filling; refrigerate until cold., Preheat oven to 425°. For pastry, in a large saucepan, bring water, butter, milk, sugar and salt to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes., Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Transfer to a piping bag with a large round tip. Pipe twelve 4-1/2-in. strips about 3 in. apart on parchment-lined baking sheets. Bake for 15 minutes. Reduce oven temperature to 350°; bake until golden brown, 8-10 minutes longer. Pierce side of each eclair with tip of knife. Cool on wire racks. Split eclairs open. Pull out and discard soft dough from inside tops and bottoms., For the glaze, in a microwave, melt chocolate chips, cream and corn syrup; stir until smooth. Stir raspberries into chilled pastry filling, mashing berries lightly. Fill eclairs just before serving. Dip tops in chocolate glaze; replace tops. Top with additional fresh raspberries. Let stand until set. Refrigerate leftovers.
Nutrition Facts : Calories 295 calories, Fat 18g fat (11g saturated fat), Cholesterol 144mg cholesterol, Sodium 96mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 6g protein.
More about "eclair chocolate glaze recipe recipe fo"
CHOCOLATE GLAZED ECLAIRS- THE LITTLE EPICUREAN
From thelittleepicurean.com
Reviews 12Estimated Reading Time 7 mins
- In a medium saucepan, add milk, butter, sugar, and salt. Over medium heat, bring to a bowl. Add the sifted flour and stir to combine using a wooden spoon. Bring to a boil as you stir. Continue to stir constantly until the dough starts to pull away from the sides of the saucepan.
- Once dough is a smooth, cohesive ball, transfer to the bowl of stand mixer fitted with a paddle attachment. Beat a medium speed until the dough has cooled to just a little warmer than room temperature. Do not be alarmed, the dough will steam as you beat it. Once dough is ready, add the whole eggs one at time. Make sure the egg is incorporated before adding the next one. Scrape down the bowl as needed. Once all the whole eggs are in, add the egg white and mix to combine. Continue to beat mixture until smooth.
- Transfer batter to a pipping bag fitted with a 16mm plain round tip (you can use a larger/smaller tip if you prefer). Pipe 3 inch long cylinders on the lined baking sheet, at least 1 inch apart.
VANILLA-CARAMEL ECLAIRS RECIPE WITH CHOCOLATE GLAZE ...
From gourmettraveller.com.au
Cuisine FrenchCategory DessertAuthor Emma KnowlesTotal Time 1 hr 25 mins
- For vanilla-caramel crème pâtissière, stir 150gm sugar and 80ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook, without stirring, until dark caramel (3-4 minutes). Remove from heat, add milk (be careful as hot caramel will spit), then vanilla bean and seeds, return to heat and whisk to combine. Meanwhile, whisk yolks and remaining sugar in a bowl until pale (2-3 minutes), add cornflour and whisk to combine. Strain milk mixture over egg mixture, whisking continuously, then return to pan and whisk continuously over medium heat until thick and smooth (2-3 minutes). Transfer to a bowl, cover closely with plastic wrap and refrigerate to chill. Whisk until smooth, fold in whipped cream and refrigerate until required.
- For choux pastry, preheat oven to 220C. Bring butter and 185ml water to the boil in a saucepan over medium-high heat, ensuring all butter melts. Add flour, beat continuously until mixture is thick and smooth and pulls away from sides of pan (1 minute), remove from heat and stand to cool (10 minutes). Add eggs one at a time, beating well after each addition. Spoon into a piping bag fitted with a 12mm plain nozzle and pipe into 10cm lengths on an oven tray lined with baking paper, leaving space between each for pastry to puff. Bake for 20 minutes, reduce heat to 180C, prick bases with a skewer and bake until golden and dry (15-20 minutes). Cool to room temperature on a wire rack.
- Meanwhile, combine sugar and 60ml water in a small saucepan over medium-high heat and stir until sugar dissolves, then cook, without stirring, until light caramel (6-8 minutes). Remove from heat, add cream and 60ml water (be careful as hot caramel will spit), add chocolate, return to heat, stir until smooth and combined, set aside and keep warm.
- Halve éclairs horizontally with a bread knife, carefully dip tops in chocolate glaze and place on a tray to set. Transfer vanilla-caramel crème pâtissière to a piping bag fitted with a 1cm plain nozzle, pipe over éclair bases, sandwich with tops and serve.
HOUJICHA ECLAIRS WITH WHITE CHOCOLATE GLAZE RECIPE - NIKO ...
From nikonekomatcha.com
Estimated Reading Time 6 mins
CHOCOLATE-GLAZED ÉCLAIRS - RECIPE - FINECOOKING
From finecooking.com
5/5 (2)Category DessertCuisine FrenchCalories 270 per serving
PERFECT CLASSIC CHOCOLATE ECLAIRS (FOOLPROOF RECIPE) - THE ...
From theflavorbender.com
5/5 (44)Total Time 6 hrsCategory Dessert, PastryCalories 246 per serving
CHOCOLATE ECLAIRS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
DARK CHOCOLATE ÉCLAIRS | KING ARTHUR BAKING
From kingarthurbaking.com
4.1/5 (8)Total Time 2 hrs 50 mins
- Preheat the oven to 425°F. Lightly grease (or line with parchment) two baking sheets., To make the choux pastry (éclair shells): Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil., Remove the pan from the heat, and add the flour all at once, stirring vigorously., Return the pan to the burner and cook over medium heat, stirring all the while, until the mixture smooths out and follows the spoon around the pan; this should take less than a minute., Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes.
- If you have a digital thermometer, the temperature should be below 125°F., Transfer the mixture to a mixer, and beat in the eggs one at a time; it'll look curdled at first, but when you add the last egg it should become smooth.
- Beat for at least 2 minutes after adding the last egg., If you have a pastry bag, pipe the batter into 5" logs about 3/4" in diameter.
CHOCOLATE ÉCLAIRS (THE BEST) | RICARDO
From ricardocuisine.com
4/5 (16)Category DessertsServings 6Total Time 1 hr 45 mins
- In a bowl, combine all of the ingredients until smooth. Between two sheets of parchment paper, roll out the mixture until 1/8 inch (3 mm) thick. Freeze for 30 minutes.
- In a small pot off the heat, whisk together the sugar, flour and cornstarch. Add the egg and egg yolk. Mix well. Add the milk and vanilla. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot, just until the mixture thickens. Remove from the heat. Pass through a sieve set over a bowl to remove any lumps.
- Meanwhile, in a pot, bring the water, milk, butter, sugar and salt to a boil. Remove the pot from the heat. Add the flour all at once and stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pot.
- In a bowl large enough to dip the éclairs, melt the chocolate in the microwave oven for 1 to 2 minutes, stirring every 30 seconds. Whisk in the oil.
NO BAKE ECLAIR CAKE {HOMEMADE GLAZE} - A REINVENTED MOM
From areinventedmom.com
Cuisine AmericanTotal Time 8 hrs 15 minsCategory DessertCalories 359 per serving
- Add pudding mix and milk to a large bowl. Using a hand mixer, blend until smooth (about 2 minutes on medium). If you don’t have a hand mixer, use a whisk.
- Add the butter and milk to a medium microwave safe bowl. Heat in the microwave just until the butter melts, about 1 minute.
RECIPE FOR CHOCOLATE ECLAIR CAKE WITH GLAZE THAT'S NO BAKE
From confessionsofanover-workedmom.com
Category RecipeCalories 150 per serving
- Whisk together pudding mix and milk until thick and creamy, about 3 minutes. Fold in frozen whipped topping until completely mixed.
- Spoon half of the pudding mixture over the graham crackers and spread into an even layer. Cover the pudding with a layer of graham crackers and top with remaining pudding in another layer. Top with additional graham crackers to create the final layer.
CHOCOLATE GLAZE 2.0 RECIPE | ALTON BROWN
From altonbrown.com
5/5 (3)Category SweetsServings 1.5Estimated Reading Time 2 mins
- Place a folded kitchen towel in the bottom of an 11-inch straight-sided sauté pan. Add about an inch of water to the pan and place over medium heat until it reaches a bare simmer, around 190°F. You should see steam rising and tiny bubbles forming, especially around the edges. You’ll want to maintain this temperature throughout the process, so keep your thermometer handy and be prepared to drop the heat if the water starts to boil.
- Combine the chocolate, cream, coffee, corn syrup, and salt in a glass or metal heat-safe bowl that fits comfortably inside the sauté pan. Place the bowl directly on the towel and let sit in the water, stirring frequently with a rubber spatula, until the chocolate is almost (but not quite) melted, 3 to 5 minutes. Then remove the bowl, place it on the counter, and stir until the mixture is smooth.
- Take the temperature of the chocolate. If it’s between 88 and 90°F, it’s workable. If it’s over, just park the bowl on the counter for a few minutes, temping often until it’s in the zone. To glaze, quickly dip the long side of an éclair into the mixture, lift, and drain for a count of three, then flipIt’s all in the wrist. right-side up.
HOW TO MAKE ECLAIRS, ECLAIRS AU CHOCOLAT (CHOCOLATE ...
From bakerbettie.com
4.7/5 (12)Total Time 2 hrsCategory All RecipesCalories 300 per serving
- In a saucepan over medium heat, bring the milk and vanilla to a boil. Discard the vanilla bean pod if used.
- Wrap a damp towel around the bottom of the mixing bowl to stabalize it. Slowly pour half of the hot milk mixture into the mixing bowl while whisking continuously to temper the egg yolks.
CHOCOLATE ECLAIR RECIPE WITH CUSTARD FILLING – KITCHEN FOLIAGE
From kitchenfoliage.com
Category Breakfast, DessertTotal Time 4 hrs 40 mins
- Place heavy cream in a small saucepan on medium heat. Bring the heavy cream to a simmer, just before it starts to boil remove it from the heat source.
- Decide how you will fill the eclairs.One way is to cut the eclairs in half, and pipe the custard in the center. Sandwich the eclairs together for the finished look. Another option is to pipe them by using a large circle metal piping tip and poking 3 holes on the bottom of the eclair. Then press the piping tip into each of the circles and pipe the vanilla eclair custard them. Wipe the excess with a paper towel.
ECLAIRS GLAZE - RECIPES | COOKS.COM
From cooks.com
- GLAZE FOR ECLAIRS. Over low heat melt chocolate and butter until melted. Stir in powdered sugar and hot water. Beat until smooth.
- CHOCOLATE-GLAZED ECLAIRS 1. Prepare eclair shells. Preheat oven to 375 ... spread with chocolate glaze. Refrigerate until serving time. Makes 10 eclairs. CHOCOLATE GLAZE: In small ...
- CHOCOLATE ECLAIR CAKE AND CHOCOLATE GLAZE. Line a 9x13 inch pan with whole graham crackers. Mix: Fold in one 9 ounce carton of Cool Whip. Put half of pudding mixture on graham ...
- CHOCOLATE ECLAIRS AND GLAZE. Add Cool Whip to pudding ... pudding mix, ending with crackers on top. Glaze: Mix all together and spread on top. Chill and cut in serving pieces.
- ECLAIRS & CREAM PUFFS. Preheat oven to hot (400 ... puffs or 12 eclairs.) Bake in preheated hot ... (confectioners') sugar, if you wish. Serve at once or refrigerate.
- ECLAIRS. Preheat oven to hot 400 ... enough for 12 eclairs.) As each eclair is ... hot, not boiling, water to melt. Let cool 2 minutes. Spoon over eclairs.
- ECLAIRS. Lightly grease a cookie sheet; ... draft. Split cold eclairs. Fill each with 3 ... Filling. Prepare Traditional Glaze. Spoon over filled eclairs, ...
- DOUBLE CHOCOLATE ECLAIR. Melt the butter in boiling ... off tops of eclairs; remove soft centers. Just ... tops with chocolate glaze. CHOCOLATE GLAZE: Melt 1 ...
- 24 HOUR AHEAD ECLAIR CAKE. Line graham crackers on bottom ... Next prepare the glaze. Melt butter, add cocoa, ... well, then spread on top. Refrigerate 24 hours, then enjoy!
- CREAM PUFFS AND ECLAIRS. Start heating oven to 400 ... 12-15. To make eclairs. drop rounded tablespoon about ... or thin chocolate glaze. In double boiler top, ...
HOW TO MAKE ECLAIRS – RECIPE FOR WORLD-FAMOUS FRENCH CHOUX ...
From inspirationforall.de
Cuisine FranzösischCategory Dessert
CHOCOLATE ECLAIRS RECIPE – ALL RECIPES GUIDE
From allrecipesguide.net
Estimated Reading Time 2 mins
COFFEE CREAM FILLED ECLAIRS WITH KAHLUA CHOCOLATE GLAZE ...
From dailyappetite.com
Estimated Reading Time 4 mins
SUPER EASY CHOCOLATE GLAZE RECIPE - FOR CAKES, ÉCLAIRS AND ...
From youtube.com
CHOCOLATE ÉCLAIRS | CIA FOODIES
From ciafoodies.com
ECLAIR CHOCOLATE GLAZE RECIPE RECIPE FO RECIPE FO
From tfrecipes.com
ECLAIR CHOCOLATE GLAZE RECIPE RECIPE FO RECIPE FOR LASAGNA
From tfrecipes.com
CHOCOLATE-GLAZED RASPBERRY ECLAIRS RECIPE: HOW TO MAKE IT ...
From review-f-12975-ejxsdr.toh.r.tmbi.com
BEST CHOCOLATE ECLAIR RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love