Classic white icing for eclairs recipe. Eclairs with custard

09.07.2023 Buffet table

The most delicious eclairs, these captivating choux pastry tubes with your favorite sweet fillings, will be even better if you cover them with icing.

Icing for eclairs: basic principles of preparation

In general, icing for eclairs is not much different from icing for other pastries, many recipes are equally suitable for sophisticated French cakes and muffins with buns.

But she also has her own characteristics.

For example, it should spread as little as possible.

All eclair icing contains sugar, preferably in the form of powder for better dissolution, and unless otherwise stated, it should not be replaced with granulated sugar.

Custard protein glaze

Ingredients

A glass of sugar;

4 egg whites;

Lemon juice to taste.

Cooking

Place the saucepan with the proteins in a water bath;

Pour in the sugar, stirring constantly with a whisk, and start beating the mass;

After five minutes, remove the dishes from the stove and, pouring in a little lemon juice, continue to beat the icing for a few more minutes;

Cover the eclairs with icing, which, after hardening, will become shiny and brittle, very reminiscent of gingerbread icing.

Coffee glaze

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 the stove over low heat;

Gradually add the powdered sugar, stirring until dissolved, and immediately after that - bring to a boil and immediately set aside;

After the sweetened coffee has cooled to room temperature, mix it thoroughly with soft butter and, if desired, immediately apply the icing on the eclairs.

Chocolate glaze 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 the sour cream in a small saucepan, place on a medium hot stove;

Add sugar to sour cream, pour in cocoa and, stirring, wait for the very brink of boiling mass, but have time to remove from heat;

Until cool, add all the tablespoons of oil and mix everything well;

Brush the eclairs with icing.

Glaze berry-fruit

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 icing;

One quarter cup of water for gelatin;

8 g of citrus pectin;

8 g gelatin powder.

Cooking

Start by preparing 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;

Rub the main ingredient through a sieve several times until you get a thick juice with puree;

Put a saucepan with juice on the stove and, adding fire (but not to a boil), pour in water and syrup;

Mix pectin with sugar and gradually, stirring constantly, add to the juice;

Now, increase the heat of the stove, bring the contents of the saucepan to a boil and literally after a minute reduce the heat to medium;

Add gelatin to the same place and stir thoroughly until it is completely dissolved;

Cool the icing and use a brush to apply to the eclairs, which are immediately sent to cool in the refrigerator.

Chocolate glaze

Ingredients

Bar of natural milk or dark chocolate;

One third of a 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 the powdered sugar in them;

Pour cream over melted chocolate, stir and remove from heat;

Add butter warmed to softness and mix into a homogeneous mass, which can be used to decorate eclairs and serve them, preferably chilled.

Glaze citrus

Ingredients

A glass of powdered sugar;

2-4 tablespoons freshly squeezed orange, lemon, lime or grapefruit juice.

Cooking

Using a whisk, slowly stir the gradually added powdered sugar into the fruit juice until you are satisfied with its consistency.

This icing for eclairs is not very bright, but very tasty, slightly damply impregnating the crust of choux pastry with a fruity flavor and aroma. Also, to taste, you can add a little finely grated zest to it.

Creamy glaze

Ingredients

2 cups of powdered sugar;

Half a teaspoon of vanilla;

A pinch of salt;

A glass of cream is fatter;

3 tablespoons of butter.

Cooking

Place the saucepan with the cream on the stove, over medium heat;

Pour in sugar, stirring every now and then;

Add vanilla and salt;

Lay out the 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 glaze texture;

Pumpkin glaze

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 pumpkin puree;

4 g of powdered gelatin;

20 ml of water for gelatin.

Cooking

Pieces of ripe and sweet pumpkin (for sure the flesh will be bright orange) bake in the oven and mash with a blender or by rubbing through a sieve;

Soak gelatin in cold water;

Pour cream into a saucepan on a hot stove, put butter, pumpkin puree and mix everything into a homogeneous mass;

Add cinnamon, honey and vanilla extract and stir again;

Continuing to stir, gradually add powdered sugar;

On another plate, dissolve to a liquid state, heating, gelatin;

Increase the heat under the saucepan with the pumpkin and pour in the gelatin, mix everything for the last time and remove from heat;

Thickly cover 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

Pound the yolks with powdered sugar, beat until fluffy white mass;

Put a saucepan of water on the stove, pour in sugar and, preventing it from burning, cook a thick syrup that stretches with sweet threads;

Remove the saucepan from the heat, cool the syrup so that it is warm, and carefully add the yolks into it, mix thoroughly and without delay cover the eclairs with a quick-hardening glaze.

Rum glaze

Ingredients

A glass of powdered sugar;

3-4 tablespoons of rum;

20 ml of water.

Cooking

Add hot (just boiled) water to the rum and immediately begin to pour in the powdered sugar, thoroughly rubbing the ingredients into a uniform, dense glaze.

Like custard, this éclair icing should be used without delay, ahead of its solidification.

Cream cheese frosting

Ingredients

400g Philadelphia cream cheese (or similar)

Half a pack of butter;

2 cups of powdered sugar;

A teaspoon of vanillin or vanilla extract.

Cooking

An hour or two before making the frosting, take the cheese and butter out of the refrigerator to warm to room temperature;

Butter and cheese, beat with a mixer for several minutes, at low speed;

Add vanilla;

Enter in small portions, continuing to beat, powdered sugar;

When the mass acquires splendor and uniformity, put it in the refrigerator for an hour, and then proceed to decorate the eclairs.

This creamy icing for eclairs perfectly combines sweetness and cheesy creamy sourness, and you can recommend it for custards 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 heavy cream;

2-3 tablespoons of butter.

For this glaze-candy, it is preferable to choose Muscovado (Barbados) cane sugar, due to the high content of molasses, which is distinguished by its rich taste and aroma.

Cooking

Put the butter in a saucepan or saucepan and melt over medium heat;

In completely melted butter, pour in the cream, pour in the cane sugar and after it has dissolved, stirring, boil everything over low heat for a couple of minutes;

Remove the dishes from the stove, pour in half a glass of powdered sugar and immediately start beating the mass until it cools down;

Add vanilla and the remaining powdered sugar to a barely warm mass and beat everything well again, after which, you can cover the eclairs with candy-flavored icing.

Eclair icing: secrets and tricks

1. Some frostings (such as citrus) are cold-cooked and set quickly, so they are applied quickly. But, for example, this does not apply to cream cheese frosting.

2. Hot-cooked icings for eclairs need to be cooled before coating the eclairs, they, in comparison with the first ones, are not so hard, closer to a thick cream or fudge.

3. Mirror-shiny, translucent icing made from berries or fruits, more often used to cover the surface of cakes and pastries, but it’s also very good on eclairs, the main thing is not to cook too liquid, otherwise, before it hardens, almost all will drain from the eclair.

Also, in order not to “run away”, you should not be greedy, apply it on the cake with a thick layer.

4. It is interesting that if the icing recipe for eclairs contains pectin, then choose a product of the NH (citrus) variety, which, unlike pectin used for marmalade, is known for its heat reversibility property, when it becomes liquid when heated, and solidifies when cooled. And pectin is always added to other hot products mixed with sugar, the crystals of which prevent the pectin from sticking together into lumps, with the loss of gelling properties.

5. Colored, flavored, and flavored glazes are commonplace, but there are worthy alternatives for nature lovers. For example, you can tint icing for eclairs with beet juice, spinach or red cabbage, turmeric seasoning.

A very popular dessert, the recipe for which has been known since the reign of King George 4 in England. Two centuries have passed since then, and cakes have not lost their relevance to this day. Such desserts are shaped like an elongated tube and are usually filled with different types of fillings. Eclair icing is used as their decoration, on top of which pieces of nuts or fruits, coconut or chocolate sprinkles are added.

Eclairs with glaze

By themselves, these cakes, stuffed with some kind of sweet filling, are a ready-to-eat dessert, but if you use various types of eclair icing when decorating them, the dessert instantly takes on a more seductive look.

It will not be difficult for you to decorate your eclairs with chocolate icing, the recipe of which you will learn by reading this article to the end. At the same time, get an answer to the question of how to make icing for eclairs at home. The prepared icing will add shine to your eclair. In addition to chocolate-based shavings, you can prepare colored icing for eclairs or with cream. Creamy icing with the addition of chocolate will be an excellent coating for juicy eclairs.

Chocolate glaze

The most popular decoration that has become a classic of these cakes. For those who like to enjoy chocolate-covered custard dessert, we suggest using chocolate icing for eclairs. It is easy to guess that this product is prepared mainly from chocolate.

So, the production of this type of "shaving brush" will require you to 100 grams of powdered sugar, 2 teaspoons and 4 teaspoons of cocoa and water, respectively. You can replace the water with milk if you like.

If everything is at hand, feel free to start cooking. Boil water or milk and then mix hot liquid with cocoa. Pour powdered sugar into it, then mix thoroughly with the rest of the ingredients. After preparing the glaze, immediately apply it to the surface of the cake, otherwise it will quickly cool down, and a sugar crust will appear on it.

There is another variation known as ganache. In preparation, 100 g of chocolate and 50 ml are used. cream. Bring the mixture over low heat until smooth and, until it has cooled, spread on the cake.

Video with step-by-step preparation of eclairs and glaze for them

lemon glaze

To make a bright decoration for eclairs allows a mixture of sugar sprinkles with lemon juice in a ratio of 2 tbsp. l. juice to 100 gr. sprinkles. As you can see, you don't need to be a skilled pastry chef to surprise your guests with an unusual taste on your eclairs.

Step by step cooking

But, before pouring beautiful icing on the eclair, it must be cooked. We offer a simple recipe for self-made eclairs at home. The technology has its own subtleties, the observance of which is mandatory, otherwise you will not be able to achieve the ease of testing a classic cake.

For example, here are some of them:

Eggs should be at room temperature.
You must use a mixer or blender. Without their help, it will not be possible to beat the dough to the proper state.
Use only good quality butter! No margarine or spread can replace it.
It is necessary to achieve a certain consistency of the dough: too thick - it will lose tenderness, too thin - it will not rise.

It works best if you use the following ingredients:

100 g of butter with a fat content of at least 73%;
200 g of premium flour;
a quarter liter of clean cold water;
4 eggs (remember: they should be at room temperature).

Particularly attentive could notice that the list of products does not contain sugar. This is due to the fact that the dough should be fresh so as not to interrupt, but only complement the taste of the filling.

Cooking:

Heat up the oil in a water bath.
As soon as it becomes liquid, add a pinch of salt, cold water, and then mix well with a whisk (you can use a mixer).
Pour all the flour in small portions and stir in parallel. You need to achieve uniformity and lack of lumps.
Drop the eggs one at a time, mixing them thoroughly with the dough.
Pour the resulting mass onto baking paper using a pastry syringe and place everything in an oven preheated to 200 degrees.
Then reduce the heat to 150 degrees and keep the dough there for 15-20 minutes. Periodically keep an eye on the future dessert: the dough should take shape and blush; Cool the eclairs before serving.

Despite the fact that this is an incredibly tasty treat, it is not recommended to get involved in them because of the high calorie content. 150 grams of such a dessert (about one cake) contains 330 kcal.

Making eclairs with icing is a small art. It is not for nothing that confectioners joke among themselves: since you have already managed to cook the first time, you can say that you have successfully mastered the first academic level in cooking.

Eclair icing gives baked goods an appetizing look and complements the taste of unleavened dough. Glaze can be prepared in many ways, traditional glaze options are from powdered sugar or with the addition of cocoa.

Traditionally, chocolate icing is used for eclairs.

Servings: 10
Cooking time: 5 minutes

Recipe for white icing for eclairs

For the preparation of white glaze, you can use granulated sugar or powder. If you plan to use granulated sugar, then it must first be ground in a coffee grinder.

Cooking process:

Place all ingredients in a non-stick saucepan. Mix the ingredients and put on minimum heat.
Cook the glaze while stirring constantly, otherwise it may burn.

You need to cook the mixture until it gets a matte shade and thickens. Once this has happened, turn off the heat and remove the pan from the stove. You need to apply such a glaze on completely cooled eclairs.

How to make icing for eclairs from cocoa powder

Chocolate icing for decorating eclairs has a rich taste and complements this dessert well.

Ingredients:

cocoa powder - 1.5 tbsp;
powdered sugar - 1 tbsp;
butter - 30 gr;
milk - 2 tbsp.

Cooking process:

Melt the butter in a saucepan and add the powdered sugar to it. Stir well, reduce heat to low and heat the mixture for 1 minute.
Pour cocoa powder into milk at room temperature. Mix well so that there are no lumps.
Pour the resulting milk mixture in a thin stream into the butter-sugar mixture. Cook the glaze while stirring constantly until it thickens. This will take you a few minutes.

The cooled icing can be immediately applied to the cake.

white chocolate frosting recipe

White icing can be made from chocolate. The main thing is that there are no fillers in the tile - nuts or pieces of fruit.

Ingredients:

white milk chocolate - 200 gr;
water (milk) - 2 tbsp;
vanilla - 1 pod.

Cooking:

Break the tile into pieces and melt in a water bath or microwave.
When the chocolate is ready, add liquid to it. Control its volume so that the icing does not turn out too liquid.

To improve the taste, add vanilla seeds or two drops of extract to the mixture.

Regardless of the glaze recipe you choose, it will turn out sweet and fragrant. If desired, on the eclair, you can combine both options - white and chocolate.

Cakes, cakes, cookies and some varieties of buns are covered with icing. The surface of the products should be smooth, so cakes and cakes are first smeared with a thin layer of jam, which closes all the pores. The icing should be moderately thick, if it turns out to be too liquid, you need to add powdered sugar, add liquids to too thick icing.

Plain chocolate icing

The simplest glaze is made on the basis of sugar and water with the addition of cocoa.

Ingredients:

Cocoa powder (2 tablespoons)
Sugar (half a glass)
Water (3 tablespoons)

Cooking:

Mix sugar with cocoa powder and add water. Mix well and put on fire. On a slow (very slow) fire, cook the glaze, stirring constantly. The sugar will dissolve first, then the syrup will begin to bubble. After the appearance of bubbles, cook the glaze for another minute and remove from heat. We give the glaze to cool down and thicken a lot: the hot one will be too liquid, the completely cooled one will sugar and harden.

Note:

For a children's cake or custards, you can add a little butter to the still warm chocolate icing and beat it with a mixer. This will soften the flavor of the frosting.

Chocolate glaze on sour cream

The most common recipe for homemade chocolate icing. It turns out similar to real dark chocolate, has a specific sourness that dilutes the cloying sugar. Great for icing a cake.

Ingredients:

Sour cream (100 g)
Sugar (3 tablespoons)

Cooking:

Mix sour cream, sugar and cocoa in a saucepan and brew over low heat, stirring constantly. As soon as the icing boils, add the butter and continue to cook until the butter has melted. Then remove from heat, cool slightly and put into action: glaze the cake, pastries or cupcake.

Note:

The glaze cools quickly, and when cooled, it thickens strongly, but does not harden.

Chocolate glaze with starch

The original method of making chocolate icing without brewing. It does not require butter or sour cream, does not harden very quickly and can be applied to both hot and cold baked goods.

Ingredients:

Potato starch (tablespoon)
Cocoa (3 tablespoons)
Powdered sugar (3 tablespoons)
Water (3 tablespoons)

Cooking:

Pour the sifted icing sugar, starch and cocoa into a bowl. Add strongly chilled water and mix well. That's all! Finished icing can cover pastries. By the way, the indicated amount of products is quite enough for icing, which can cover eight cupcakes (mini-cakes).

Shiny chocolate icing

Another recipe for "cold" glaze preparation. It turns out almost real chocolate, but also shiny.

Ingredients:

Milk (half a glass)
Cocoa (3 tablespoons)
Butter (one and a half tablespoons)
Vanilla

Cooking:

Mix cocoa with powdered sugar and dilute with warm milk. We also put softened butter and a pinch of vanillin there. Grind until you get a shiny glaze.

Note:

The icing hardens quickly, so you need to do it after baking.

Professional chocolate icing

Of course, it is difficult to compete with professionals. But everything is in our hands. And if we know the recipe for a real professional chocolate icing, then why not try to cook this delicious, shiny and beautiful “shaving brush”.

Ingredients:

Butter (tablespoon)
Condensed milk (tablespoon)
Cocoa powder (tablespoon)

Cooking:

As you can see, remembering the composition of this glaze is very easy: everything is one to one. And it turns out to be even easier to cook it. You need to melt the butter (the fatter the better), add condensed milk and cocoa to it. We mix everything, grind and cover our confectionery creations with the finished glaze.

Chocolate icing in the microwave

Love to cook in the microwave? Then this frosting recipe is just for you.

Ingredients:

Butter (2 tablespoons)
Milk (3 tablespoons)
Cocoa powder (3 tablespoons)
Sugar (half a glass)
One third of a bar of dark chocolate

Cooking:

We heat the milk and dissolve the sugar in it. Mix cocoa with butter and add to milk. Then we put chocolate there and put everything in the microwave. After three or four minutes, take out, mix and use the finished icing for its intended purpose (to cover the cake, muffin or pastries).

Dark chocolate glaze

Perfect for the famous Sacher cake. Yes, and any other cakes can also be successfully covered with this icing. It also goes great with coconut flakes.

Ingredients:

Bitter chocolate (2 bars)
Powdered sugar (half a cup)
Milk (2 tablespoons)

Cooking:

Break the chocolate into pieces and dissolve in a water bath. Mix milk with powdered sugar and add to melted chocolate. We put on fire and cook, stirring, until the icing turns into a thick paste.

Chocolate hazelnut glaze

How about chocolate, but only white? From it, you can also make unusual chocolate icing, for example, walnut.

Ingredients:

Butter (one third of a pack)
Powdered sugar (half a cup)
White chocolate bar
Milk (teaspoon)
Nuts (any)
Vanilla

Cooking:

Take the butter out of the refrigerator and let it sit for a while to soften. We put the broken chocolate bar, butter in a saucepan and melt it all in a water bath. Then add milk, powdered sugar, nuts and vanilla. Mix and remove from fire. Glaze is ready.

lemon glaze

Ingredients for lemon icing: 200 gr icing sugar, 2 tbsp. spoons of lemon juice, 2 tbsp. spoons of hot water.

Grind the powdered sugar and sift through a sieve into a bowl, add lemon juice and hot water and rub with a wooden spoon until the icing turns into a homogeneous shiny mass. The same goes for orange glaze.

Strawberry and raspberry frosting

Ingredients for strawberry and raspberry glaze: 200 g powdered sugar, 3 tbsp. spoons of strawberry or raspberry juice, 1-2 tbsp. spoons of hot water.

Prepared in the same way as lemon glaze (see previous recipe).

berry glaze

Having prepared another confectionery masterpiece, we think about how to decorate it. And the answer is quite simple - Berry glaze. A universal decoration that takes only 20-25 minutes to prepare, will delight you not only with its appearance, aroma, but also with an amazingly rich taste. We present to your attention a unique and breathtakingly delicious - Berry Glaze!

Ingredients for making berry glaze:

For 300 grams of finished product:

Powdered sugar - 200 grams
Strawberries - 100 grams
Pure distilled water - 1 - 2 tablespoons

Inventory for making berry glaze:

Colander
Blender
Tablespoon
Deep bowl - 2 pieces
Kettle
Plate
Fine mesh sieve
Wooden kitchen spatula
Corolla
Storage container
Fridge

Preparation of berry glaze.

Step 1: prepare the berries

Peel the required amount of strawberries from the stalks, put in a colander and rinse under a small stream of cold running water. Then leave the berries in a colander for 10 - 15 minutes to drain excess liquid.

Step 2: chop the strawberries

Place the washed strawberries in a blender bowl and grind the berries to a mushy, homogeneous consistency without lumps, turning on the device at the highest speed. This process will take you no more than 2 - 3 minutes, or even less.

Step 3: Preparing the Powdered Sugar

Take the required amount of powdered sugar and sift it into a deep bowl using a fine mesh sieve. Turn the stove on to a high level, put a kettle on it with a small amount of clean distilled water and bring the liquid to a boil.

Step 4: Strawberry Puree

While the kettle boils, shake the sieve you used to sift the powdered sugar over the sink, thus getting rid of the excess sugar dust. Then set it on the surface of a deep bowl and place the strawberry mass in it. Using a wooden kitchen spatula, rub the strawberry mass through a sieve in order to get rid of the strawberry fibers inherent in all types of berries. As a result, you should be left with juice with a small amount of very crushed pulp.

Step 5: Combine strawberry mass and powdered sugar

Now add the right amount of boiled water to the bowl with the sifted icing sugar. Then start introducing strawberry juice in parts, mixing the dry ingredient with the liquid mass with a whisk. Mix the ingredients until a homogeneous consistency until you are sure that all the powdered sugar has completely dissolved in the strawberry juice, and the liquid mass has become slightly thick, viscous, homogeneous and shiny.

Step 6: Store the Berry Glaze

Berry glaze is best used immediately after preparation. But if you have a small amount of this fragrant mass left, you can put it in a clean, dry, preferably pre-sterilized glass jar and close it with a tight lid. Berry glaze can be stored in the refrigerator for no more than 7 days. If the glaze hardens too much in the refrigerator, it can be softened in a steam bath, using a double boiler, or simply by placing a jar of glaze under hot running water. After this time, it is better to get rid of this product, as the berries will begin to deteriorate, ferment and turn sour, which can lead to indigestion.

Step 7: Serve the Berry Glaze

Berry glaze is desirable to use immediately after preparation. This fragrant viscous mass is poured over donuts.

Decorate cookies and gingerbread.

Biscuit cakes.

Cookies and cupcakes.

They also prepare layers for amazingly delicious cakes. An easy-to-make and versatile berry glaze that your whole family will love. Enjoy!

Berry frosting can be made with all kinds of juicy berries, such as blueberries, raspberries, cherries, currants, cranberries, just to name a few.

During the preparation of berry glaze, you can combine several types of berries at once, such as strawberries, blackberries and currants.

If you are using a berry that is too sweet, you can acidify the finished glaze with a little concentrated lemon juice.

You can give your frosting a nice vanilla flavor by adding vanillin to the finished product with the tip of a knife, but be careful with this ingredient, be aware that pure vanillin is bitter.

For the preparation of berry glaze, you can use both fresh and frozen berries.

Rum glaze

Ingredients for rum glaze: 200 g powdered sugar, 3 tbsp. spoons of rum, 1 tbsp. a spoonful of hot water.

Sift powdered sugar through a sieve into a bowl, pour hot water and rum and grind with a wooden spoon into a shiny glaze. Rum glaze can also be prepared with rum essence. To do this, take 4 tbsp. tablespoons of hot water and 3-4 drops of rum essence.

coffee glaze

Ingredients for coffee glaze: 200 g of powdered sugar, 4 tbsp. spoons of coffee extract (prepared from 1 tablespoon of coffee), 1 teaspoon of butter

Sift the powdered sugar through a sieve into a bowl, add the hot coffee extract and butter and grind with a wooden spoon into a shiny glaze.

Icing with cocoa

Ingredients for cocoa glaze: 200 g powdered sugar, 2 tbsp. spoons of cocoa, 3-4 tbsp. spoons of hot milk, 1 tbsp. a spoonful of butter, vanillin.

Sift powdered sugar and cocoa through a sieve into a bowl, add hot milk, softened butter and mix into a shiny glaze.

Chocolate glaze

Ingredients for chocolate icing: 100 g chocolate, 3 tbsp. spoons of water, 1 tbsp. a spoonful of butter, 100 g of powdered sugar.

Break the chocolate into pieces, add hot water and heat until the chocolate has melted. Then put the softened butter and powdered sugar and rub into a homogeneous glaze.

Protein glaze

Ingredients for protein glaze: 2 egg whites, 200 g of powdered sugar, 1 tbsp. a spoonful of lemon juice.

Sift the icing sugar through a sieve into a bowl, add the whites and lemon juice and quickly, mix until the glaze forms. Egg glaze can be seasoned with rum, coffee extract, cocoa and other seasonings.

colored glaze

Ingredients for colored glaze: 200 g of powdered sugar, 3-4 tbsp. spoons of carrot, cherry, beetroot, spinach juice (1 1/2 tablespoons of lemon juice, used only in the preparation of beetroot, carrot and spinach glaze).

Sift the powdered sugar through a sieve into a bowl, add the juice and grind into a shiny glaze.

Creamy glaze

Cream Glaze Ingredients: 1 cup sugar, 1 cup 20% cream, 1 teaspoon butter, vanilla sugar.

Place the cream and sugar in a small saucepan and cook, stirring, for 10-15 minutes, until the icing thickens, add the butter, season with vanilla sugar and use immediately

Brown creamy glaze

Ingredients for brown buttercream frosting: 1 cup sugar, 2 tbsp. tablespoons of cocoa, 1 cup of 20% cream, 1 teaspoon of butter, vanilla sugar.

Mix cocoa with sugar, add cream. Cook the mixture, stirring, in a small saucepan until the icing thickens, add the butter and season with vanilla sugar.

Little tricks

In order for your experiments with icing to be fruitful, heed the advice of experienced confectioners:

1 Icing on pastries should first be applied in a thin layer, and on top put a thicker layer.
2 It is better not to water the confectionery with very hot glaze - let it cool a little.
3To correctly determine the readiness of the brewed glaze, use the “finger method”: if the finger dipped into the glaze tolerates it, then it is ready for use.
4 Icing based on powdered sugar, prepared in a "cold" way, it is advisable to use immediately, as it quickly hardens.
5 Hot icing should not be applied to buttercream. If this is necessary, then make a layer of jam between the cream and the icing, or simply sprinkle the cream with cocoa powder or powdered sugar.
Surprise your guests with green icing. Finely crush the peeled pistachios. Add sugar, rose water and citric acid to the nuts. Cut off the spinach roots, wash it, dip it in boiling water and cook for about 5 minutes, without covering the pan with a lid. This will keep the green color better. Squeeze the spinach out of the water and rub through a sieve several times. Add the spinach puree to the nut mass and stir until smooth and thick.

Original entry and comments on

The most delicious eclairs, these captivating choux pastry tubes with your favorite sweet fillings, will be even better if you cover them with icing.