The most delicious eclairs, these captivating choux pastry rolls with your favorite sweet toppings, will be even better if you glaze them.
Glaze for eclairs: basic principles of preparation
In general, the glaze for eclairs is not particularly different from the glaze for a different baking, many recipes are equally suitable for sophisticated French cakes, and for muffins with buns.
But she has her own characteristics.
For example, it should be minimally spread.
All glaze for eclairs contains sugar, preferably in the form of powder, for better dissolution, and unless otherwise stated, it cannot be replaced with granulated sugar.
Protein icing
Ingredients
• a glass of sugar;
• 4 egg whites;
• lemon juice to taste.
Cooking
• place a saucepan with proteins in a water bath;
• pour in sugar, continuously stirring with a whisk, and begin to whip the mass;
• after five minutes, remove the dishes from the stove and, pouring a little lemon juice, continue to whisk the icing for a few more minutes;
• cover the eclairs with a glaze, which, after hardening, will become shiny and brittle, very reminiscent of a gingerbread glaze.
Icing coffee
Ingredients
• a glass of powdered sugar;
• 3-4 tablespoons of strong natural coffee;
• a tablespoon of butter.
Cooking
• pour coffee into a saucepan, put on a stove on a small fire;
• gradually add icing sugar, stirring until dissolved, and immediately after that - bring to a boil and set aside immediately;
• After cooling the sweetened coffee to room temperature, mix it thoroughly with soft butter and, if desired, immediately glaze the eclairs.
Chocolate icing on sour cream
Ingredients
• a glass of sour cream;
• 4 tablespoons of butter;
• 7-9 tablespoons of sugar;
• 6 tablespoons of cocoa powder.
Cooking
• mix sugar and cocoa;
• put sour cream in a small pan, place on a medium-heated stove;
• add sugar to sour cream, pour cocoa and, stirring, wait until the very verge of boiling the mass, but have time to remove from heat;
• until it has cooled, mix all the tablespoons of oil and mix thoroughly;
• Coat the eclairs with glaze.
Berry-fruit glaze
Ingredients
• a glass of berry or fruit puree;
• a glass of sugar;
• 4 teaspoons of invert syrup;
• three quarters of a glass of water for glaze;
• one quarter cup of water for gelatin;
• 8 g of citrus pectin;
• 8 g of gelatin powder.
Cooking
• start by making a puree for which bright fruits or berries are suitable - raspberries, cranberries, lingonberries, strawberries, currants, blueberries, blackberries, apricots, cherries;
• Wash fresh berries or fruits, remove twigs, stalks / leaves, frozen - thaw;
• wipe the main ingredient several times through a sieve, until you get thick juice with mashed potatoes;
• soak gelatin in cold water;
• put a saucepan with juice on the stove and, adding heat (but not to a boil), pour in water and syrup;
• mix pectin with sugar and little by little, continuously stirring, enter into juice;
• now, increase the heating of the stove, bring the contents of the pan to a boil and literally a minute later reduce the heat to medium;
• add gelatin there and mix thoroughly until it is completely dissolved;
• cool the icing and use a brush to apply on the eclairs, which immediately send to cool in the refrigerator.
Chocolate icing
Ingredients
• bar of natural milk or bitter chocolate;
• a third glass of cream;
• 2 tablespoons of butter;
• 2 tablespoons of powdered sugar.
Cooking
• break the chocolate and put it to melt in a water bath;
• in a separate saucepan, heat the cream almost to a boil and dilute powdered sugar into them;
• pour cream to melted chocolate, mix and remove from heat;
• add butter warmed to softness and mix into a homogeneous mass with which you can decorate eclairs and serve them, preferably chilled.
Citrus Glaze
Ingredients
• a glass of powdered sugar;
• 2-4 tablespoons of freshly squeezed juice of orange, lemon, lime or grapefruit.
Cooking
• using a whisk, slowly stir the gradually added powdered sugar in the fruit juice until you are satisfied with its consistency.
This glaze for eclairs is not very bright, but very tasty, slightly moist moistening the crust of custard dough with a fruity aftertaste and aroma. Also, to taste, you can add a little finely grated zest to it.
Creamy glaze
Ingredients
• 2 glasses of powdered sugar;
• half a teaspoon of vanilla;
• a pinch of salt;
• a glass of cream is fatter;
• 3 tablespoons of butter.
Cooking
• put a saucepan with cream on the stove, on medium heat;
• pour in sugar, stirring now and then;
• add vanillin and salt;
• put pieces of butter and, most importantly, do not overdo it with heating! It should not melt into a liquid, but should be mixed with a uniform texture of glaze;
• further, whisk the mass more, rather than stir and, after about five minutes, set aside a thick, sticky fondant from the stove, which will remain the same on chilled eclairs.
Pumpkin frosting
Ingredients
• a glass of powdered sugar;
• 3 tablespoons of butter;
• 5-8 tablespoons of cream;
• a teaspoon of honey;
• a teaspoon of vanilla extract;
• half a teaspoon of cinnamon;
• 3-4 tablespoons of pumpkin puree;
• 4 g of gelatin powder;
• 20 ml of water for gelatin.
Cooking
• bake slices of ripe and sweet pumpkin (the flesh will probably be bright orange) in the oven and mashed using a blender or rubbing through a sieve;
• soak gelatin in cold water;
• pour cream into a saucepan on a hot plate, put butter, pumpkin puree and mix everything into a homogeneous mass;
• add cinnamon, honey and vanilla extract and mix again;
• while stirring, add the powdered sugar gradually;
• on another plate, dissolve into a liquid state by heating gelatin;
• intensify the fire under a saucepan with pumpkin and pour in gelatin, mix everything for the last time and remove from heat;
• Coat the eclairs with a slightly cooled icing.
Yolk glaze
Ingredients
• half a glass of sugar;
• half a glass of powdered sugar;
• 2 egg yolks;
• 15-20 ml of water.
Cooking
• crush the yolks with powdered sugar, beat until lush white mass;
• put a saucepan with water on the stove, pour sugar and, not allowing it to burn, cook thick syrup stretching with sweet threads;
• remove the saucepan from the heat, cool the syrup so that it is warm, and gently insert the yolks into it, mix thoroughly and slowly cover the eclairs with a quick-glaze.
Glaze Rum
Ingredients
• a glass of powdered sugar;
• 3-4 tablespoons of rum;
• 20 ml of water.
Cooking
• add hot (freshly boiled) water to the rum and without hesitation start pouring powdered sugar, carefully rubbing the ingredients into a uniform, dense glaze.
Like custard, this glaze for eclairs should be used without delay, ahead of its solidification.
Cream Cheese Frosting
Ingredients
• 400 g of Philadelphia cream cheese (or the like);
• half a pack of butter;
• 2 glasses of powdered sugar;
• a teaspoon of vanillin or vanilla extract.
Cooking
• an hour or two before preparing the glaze, remove the cheese and butter from the refrigerator to warm to room temperature;
• butter and cheese, beat with a mixer for several minutes, at a low speed;
• add vanilla;
• enter in small portions, continuing to beat, icing sugar;
• when the mass gains splendor and homogeneity - put it in the refrigerator for an hour, and then proceed to decorate the eclairs.
In this creamy glaze for eclairs, sweetness and cheese creamy acidity are perfectly combined, and you can advise it to choose for custard cakes with berry and / or curd fillings.
Caramel Glaze
Ingredients
• half a glass of cane sugar;
• a glass of powdered sugar;
• a teaspoon of vanilla;
• 3-4 tablespoons of fat cream;
• 2-3 tablespoons of butter.
For this icing candy, it is preferable to choose cane sugar of the Muscovado variety (Barbados), due to its high molasses content, characterized by its rich taste and aroma.
Cooking
• put the oil in a saucepan or saucepan and melt over medium heat;
• in the completely melted butter, pour the cream, pour the cane sugar and after it is dissolved, stirring, boil everything over low heat for a couple of minutes;
• remove the dishes from the stove, pour half a glass of powdered sugar and immediately begin to beat the mass until it cools down;
• Add vanilla and the remaining powdered sugar to a lukewarm mass and whisk everything well again, after which you can coat eclairs with icing with a candy taste.
Glaze for eclairs: secrets and tricks
1. Some varieties of glaze (for example, citrus), prepared in a cold way, harden rapidly, so that they are applied quickly. But, for example, this does not apply to cream cheese glaze.
2. Glazes for eclairs, prepared in a hot way, it is required to cool before coating them with eclairs, they, in comparison with the first, are not so hard, closer to a thick cream or fudge.
3. Mirror-shiny, translucent glaze from berries or fruits, is often used to cover the surface of cakes and pastries, but on eclairs it is very not bad, the main thing is not to boil too liquid, otherwise, before it hardens, almost all of it will drain from the eclair.
Also, so as not to "run away", do not be greedy, apply it on a cake with a thick layer.
4. It is interesting that if the recipe for the glaze for eclairs contains pectin, then a product of the NH variety (citrus) is chosen, which, unlike the pectin used for marmalade, is selected by the property of heat transfer, when it becomes liquid when it is heated and freezes when it is cooled. And always pectin is introduced to other hot products in a mixture in sugar, the crystals of which prevent the pectin from sticking together into lumps, with the loss of gelling properties.
5. Glazes with dyes, flavors and flavors are common, but for fans of the natural there are worthy alternatives. For example, you can tint the glaze for eclairs with the help of beet juice, spinach or red cabbage, and turmeric seasoning.
