Master the Eclair Glazing with KICA Chef Oleksandr Trofimekov

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Pour cream into a saucepan.

Add espresso and instant coffee to the cream.

Add glucose syrup to the mixture.

Heat the ingredients until the coffee dissolves, bringing it to a boil.

Remove the saucepan from the stove after boiling and add gelatin to the mixture.

Mix until the gelatin completely dissolves.

Put white chocolate into a measuring cup as the base of the glaze.

Add neutral glaze to the white chocolate.

Add a small amount of white food coloring to achieve a noble coffee color.

Mix the cream, coffee, and gelatin mixture in the saucepan until dissolved.

Pour the mixture into the white chocolate and neutral glaze mixture.

Process the combined ingredients with a hand blender at a 45° angle at low speed to avoid air bubbles.

Blend until the food coloring dissolves and the mixture is a homogeneous emulsion.

Transfer the glaze to a clean bowl and cover with plastic wrap in contact to prevent drying or condensation.

Refrigerate for 6 to 12 hours to stabilize the glaze.

After refrigeration, heat the glaze to 26°C.

Process the heated glaze with a hand blender at low speed until smooth and homogeneous without air bubbles.

Dip cooled eclairs into the heated glaze, holding for a few seconds.

Lift the eclair and remove excess glaze with a finger.

Turn the eclair slightly and shake to spread the glaze evenly.

Place the glazed eclair back on the baking tray.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens