by kirra » Tue Sep 02, 2008 12:27 pm
Chocolate Glaze
Ingredients:
1/3 Cup (80g) Heavy cream
1/2 Tsp Coffee powder
3 1/2 Oz (100g) Bittersweet chocolate, finely chopped
4 Tsp (20 g) Unsalted butter, cut into 4 pieces, at room temperature
7 Tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature
Preparation:
In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the coffee powder and the chocolate, stirring with a wooden spoon or spatula.
Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.
Notes:
If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly
in the microwave or over a double boiler (a double boiler is basically a bowl sitting over (not touching) simmering water).
It is best to glaze eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95° to 104° F/35° to 40° C) when ready to glaze. Makes 1 cup or 300g.
[b][size=150]Chocolate Glaze[/size]
Ingredients:[/b]
1/3 Cup (80g) Heavy cream
1/2 Tsp Coffee powder
3 1/2 Oz (100g) Bittersweet chocolate, finely chopped
4 Tsp (20 g) Unsalted butter, cut into 4 pieces, at room temperature
7 Tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature
[b]Preparation:[/b]
In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the coffee powder and the chocolate, stirring with a wooden spoon or spatula.
Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.
[b]Notes:[/b]
If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly
in the microwave or over a double boiler (a double boiler is basically a bowl sitting over (not touching) simmering water).
It is best to glaze eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95° to 104° F/35° to 40° C) when ready to glaze. Makes 1 cup or 300g.