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Course: Sweets
Keyword: Baking, Chocolate, Condiments, Gluten-Free, Sauces

Chocolate Glaze 2.0

Chocolate Glaze 2.0 coating a freshly dipped chocolate eclair on the set of Alton Brown's Good Eats: Reloaded.
ACTIVE TIME: 15 minutes
TOTAL TIME: 35 minutes
Yield: 1 1/2 cups
Good chocolate, heavy cream, and a dash of coffee (trust me) are all you need to make decadently delicious chocolate ganache, which you can put on everything from ice cream to your toothbrush.
But one of the finest uses of chocolate ganache is as a shiny, smooth glaze for eclairs, those flaky, pastry cream-filled pastries found in almost every half-decent bakery in America. And if you're going to go through the effort of making eclairs at home (as you should), then you better make sure the finishing touch is equally as delicious.
This recipe first appeared in Season 2 of Good Eats: Reloaded.
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Software

  • 8 ounces semisweet chocolate chips
  • 11 tablespoons heavy cream
  • 5 teaspoons brewed coffee
  • 1 tablespoon corn syrup
  • Pinch kosher salt

Specialized Hardware

  • Digital kitchen scale
  • 11-inch straight-sided saute pan
  • Digital instant-read thermometer
Chocolate Glaze 2.0 coating a freshly dipped chocolate eclair on the set of Alton Brown's Good Eats: Reloaded.
ACTIVE TIME: 15 minutes
TOTAL TIME: 35 minutes
Yield: 1 1/2 cups

Procedure

  • Place a folded kitchen towel in the bottom of an 11-inch straight-sided sauté pan. Add about an inch of water to the pan and place over medium heat until it reaches a bare simmer, around 190°F. You should see steam rising and tiny bubbles forming, especially around the edges. You’ll want to maintain this temperature throughout the process, so keep your thermometer handy and be prepared to drop the heat if the water starts to boil.
  • Combine the chocolate, cream, coffee, corn syrup, and salt in a glass or metal heat-safe bowl that fits comfortably inside the sauté pan. Place the bowl directly on the towel and let sit in the water, stirring frequently with a rubber spatula, until the chocolate is almost (but not quite) melted, 3 to 5 minutes. Then remove the bowl, place it on the counter, and stir until the mixture is smooth.
  • Take the temperature of the chocolate. If it’s between 88 and 90°F, it’s workable. If it’s over, just park the bowl on the counter for a few minutes, temping often until it’s in the zone. To glaze, quickly dip the long side of an éclair into the mixture, lift, and drain for a count of three, then flipIt’s all in the wrist. right-side up.
  • Transfer to a platter, refrigerate until chilled, and serve.
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