Chocolate icing for eclairs

Step-by-step preparation

Cooking time: 10 mins

1. STEP 1

   

   How to make chocolate icing for cocoa eclairs? Prepare the necessary ingredients for this. Milk can be of any fat content. Take good quality cocoa. The taste and color of the finished glaze will depend on your choice. Must be natural cocoa powder. If you take cocoa like nesquik, the result will not be as expected, since it contains additives.

2. STEP 2

   

   Pour milk into a small ladle and add powdered sugar to it. It is better not to replace powder with sugar, as the sugar may not have time to dissolve. and the crushed powder will immediately disperse evenly.

3. STEP 3

   

   Sift cocoa powder through a fine strainer. This must be done to break up all the existing lumps. If this is not done, they will remain lumps in the glaze, which will ruin its appearance. Mix milk with powdered sugar and cocoa and put on fire. Bring to a boil over low heat, stirring occasionally. Gradually the mass becomes homogeneous.

4. STEP 4

   

   Remove the hot glaze from the heat and add butter to it. It will immediately begin to melt. Stir the melted butter into the glaze until smooth.

5. STEP 5

   

   Chocolate cocoa glaze is ready. It turns out a rich dark color. The added butter gives the glaze a glossy shine. You can immediately pour it hot over the eclairs, as it will thicken as it cools. The glaze can also be used to coat cakes, pies, muffins or pastries. Enjoy your meal!

Comments on the recipe

Natalia M

01.09.2023

4.8

I baked a cake for evening tea, but it clearly lacked decoration. Therefore, I turned to the site for help and immediately found a recipe for chocolate glaze for eclairs. I don’t make eclairs, but it’s clear that this glaze can be used in a variety of baked goods. The quantity of ingredients is small, just enough for me to cover the pie. When melting sugar, milk and cocoa, the mass became thick, so I added another spoonful of milk. Probably the cocoa should have been taken without the top. The mass very quickly became dark, viscous and homogeneous. All you have to do is add a piece of butter and the glaze is ready. For me it didn’t flow, but smeared on. It turned out soft, flexible and shiny. It tastes very chocolatey) I liked the glaze in color, structure and taste. Very similar to melted chocolate. When cooling, a sugar crust did not form, which is good news, of course. I'm happy and will use this recipe.

Belka

01.09.2023

4.9

Thanks for the recipe)

Olga

01.09.2023

4.5

Thank you very much for the recipe!!! This is not the first time I’ve done this, I really liked it!!!

Little cook

01.09.2023

5

Cool cool cool!!! Very quick and cool recipes here, your site is very good. I will recommend it to my friends))

Veronica

01.09.2023

4.6

Thank you, the recipe came in handy when I urgently needed to cover a cake with chocolate icing. Simple and tasty

Ella

01.09.2023

4.8

Great chocolate frosting! I’ve already made it and will be making bird’s milk cake again on May 18, and only with this glaze. As they say “cheap and cheerful”, and at current prices for chocolate, and it is not yet known what palm oils it is made from, then this option is the best!

Milady

01.09.2023

4.7

Delicious chocolate glaze made from cocoa for eclairs and is quick to prepare! Next time I'd like to add some cinnamon or grated lemon zest for a little extra kick.