The favorite delicacy of many sweet tooth is eclairs. These delicate choux pastry rolls with amazing sweet fillings become even tastier and more captivating if you cover them with handmade fudge or glaze. Often, these products play the role of the final touch, with the help of which the appearance of popular pastries is improved.
There are a large number of homemade recipes for making glaze and fudge for eclairs. Often, sharing their experience in creating their favorite desserts, housewives confuse the names of these two products used as decor for goodies, or replace them, mistakenly considering synonyms. Meanwhile, fudge and glaze are completely different types of decoration of confectionery. They differ both in their structure and appearance, and in the methods of preparation. How to make fondant for eclairs? Learn about this in our article.
How fudge differs from glaze
Unlike confectionery glaze, homemade fudge is more soft, uniform (lack of grains) and ductility. Traditionally, fondant for eclairs is applied to the surface of the product in an even layer. Due to its softness, the product does not crumble when cutting dessert. In glaze, the biggest drawback is precisely brittleness and fragility. When coating the cake, it hardens very quickly, and when cut, it begins to break, crumble and crumble, causing certain inconvenience.
The classic eclair fondant recipe does not use eggs. It is prepared exclusively in a thermal way. Glaze is traditionally made mainly in the cold way, using raw egg whites and powdered sugar.
Classic fondant for eclairs (with vanilla)
To decorate home eclairs, you can use the classic white fondant. The surface of the confectionery, glazed with lipstick, becomes unusually smooth and cast an attractive shine. To prepare the product use:
- four tablespoons of water;
- one bag of vanilla sugar;
- 225 grams of powdered sugar.
White fondant for eclairs is done like this:
- Mix sugar with powdered sugar, pour water.
- Put the mixture on low heat and stir it until thickened.
- Finished pastries are watered with stuffed pastries.
The density of fudge for eclairs is easy to regulate by adding icing sugar (for thickening) or water (for thinning).
How to make sugar fudge?
Sugar fondant for eclairs, prepared according to the recipe suggested below, turns out to be very elastic and soft. If necessary, it can be formed, kneaded and stained. Ingredients:
- one egg white;
- one tablespoon of glucose (liquid), warm up;
- 350 grams of powdered sugar.
The cooking procedure is as follows:
- Egg white and warm liquid glucose are placed in a bowl and mixed.
- Powdered sugar is added. After which the mixture is chopped with a wide spatula.
- Then the composition is kneaded by hand until a homogeneous soft mass is formed. If the consistency of the fondant turns out to be too soft, sugar is added to it.
Another option
We suggest you familiarize yourself with another way of making sugar fudge for eclairs. The recipe with the photo is presented below. Required:
- One glass of sugar.
- Half a glass of water.
- One teaspoon of lemon juice (can be replaced with table vinegar in the same volume or with a solution of citric acid (12-15 drops).
- One teaspoon of vanilla sugar for flavoring.
- One or two tablespoons of liquor or cognac, berry syrup, coffee broth or two teaspoons of cocoa powder. You can use the zest of half an orange or lemon.
About the cooking method
The process takes a little time and can be done even by novice cooks:
- Sugar is poured with hot water, stirred and boiled, regularly removing foam. During cooking, the edges of the pan must be wiped with a clean cloth, otherwise the syrup may be sugared.
- Before the end of cooking add vanilla sugar, lemon juice, vinegar (can be replaced with citric acid).
- You can determine the readiness of the syrup by dropping a drop of syrup in cold water and trying to roll a small soft ball. If the ball does not dissolve in water, but softens in the hands like a dough, then the syrup is ready. It is quickly cooled. To do this, put the container with syrup in cold water. Additionally, ice can be added to the container.
- Next, the surface of the syrup is sprayed with cold water to avoid the formation of sugar crust.
- The syrup is cooled to a temperature of + 30 ... + 35 ° C, and then beat with a wooden spatula for 10-20 minutes (the mixture should turn white and turn into fudge).
- If the mass is too thick, it is diluted with a small amount of water, if liquid - add sifted icing sugar.
- Knead the fudge, knead it tightly in a bowl, sprinkle with water, cover with a damp cloth and leave to ripen for 12-24 hours.
Before use, the finished fudge is kneaded, heated to a temperature of + 40 ... + 45 ° C with constant stirring to the consistency of sour cream. After which the mixture can be used to decorate eclairs.
If desired, any natural additives can be added to the finished fudge. They will give a different taste, color and aroma: fruit or berry juices, cognac, liquors, berry syrups, strong coffee broth, orange or lemon peel. The fondant is tinted using food colors that are in harmony in color with the added aromatic additives. Sugar fondant for eclairs can be prepared for future use. Moreover, during storage, its surface is covered with a damp cloth.
Another way to make sugar fudge
Ingredients:
- one glass of powdered sugar;
- four tablespoons of water;
- to taste - aromatic additives and dyes (food).
How to cook?
The recipe in this case is not difficult and time-consuming: powdered sugar is sifted through a sieve, poured into a pan, pour warm water and add ingredients for flavoring. Fondant is heated to a temperature of +40 ° C, constantly stirring with a spatula. If the mixture is too thick, add water, if liquid - icing sugar. Fondant can be painted in any desired color using food colors. It is applied to the surface of the eclair with a brush immediately after preparation. To do this, the product is placed on a grate, under which the tray is pre-installed from below, and doused with fudge. Fondant dries slowly, therefore, the eclairs covered with it should be dried in the oven at a temperature of + 80 ... + 100 ° C.
How to create fondant c cocoa?
This decoration for eclair can be prepared on the basis of sugar fudge, the recipe of which is described in the previous paragraph.
The mixture is heated in a water bath, half of a tablespoon of cocoa powder diluted in water is added to it. The mass is quickly mixed and removed from the stove to avoid overdrying. If, nevertheless, the fudge has time to thicken, you can add a little more lemon juice or water to it and mix again. Fondant is applied to eclair using a brush or a wide nozzle from a cooking bag.
About Favorite Classics: Chocolate Fudge
For its preparation, the hostess usually has everything necessary. After all, it is one of the most popular types of this jewelry.
Chocolate fondant for eclairs in accordance with GOST
The following ingredients must be prepared:
- 316 g of sugar;
- 32 g molasses;
- 1 g vanilla;
- 90 ml of water;
- 33 g of cocoa.
This cooking option requires a little more time, so it’s better to cook it in advance:
- Syrup is cooked (readiness is checked by a breakdown on the middle ball), molasses is added, and boiled for about 2 minutes.
- Next, the finished syrup is quickly cooled to a temperature of +35 ° C. Beat it with a wooden spatula until the composition turns into a dense white mass.
- The resulting fondant is left to ripen for 12 hours. Before use, the product is heated in a water bath, cocoa is added to it and the products are coated with it.
About making homemade chocolate fudge
Often, housewives make changes to the standard recipe at their own discretion. Some recommend adding 50 g of chocolate or two tablespoons of Nutella to the fondant. The mixture is heated in a water bath and coated with it on the surface of the eclairs. Ready cakes are placed in the refrigerator for two hours.
How to make chocolate fudge based on sour cream?
As the ingredients used:
- 2 tbsp. l cocoa;
- 2 tbsp. l fatty sour cream;
- 2 tbsp. l sugar;
Such fudge is prepared very simply: cocoa is mixed with sugar, sour cream is added to the mixture, after which it is put on fire. The fondant should be heated with constant stirring until all the sugar has dissolved. Cover the eclairs with the finished fudge should be hot.
About making chocolate fudge based on cream and butter
In the standard version, the following set of components is required:
- chocolate (milk or bitter) - one bar;
- cream - 1/3 cup;
- butter - two tablespoons;
- icing sugar - two tablespoons.
- The chocolate bar should be broken and put in a water bath to melt.
- The cream is heated in a separate saucepan almost to a boil and a little powdered sugar is bred in them.
- Cream is poured into melted chocolate, mixed and removed from the heat.
- Softened butter is added to the mass, which is mixed until smooth.
Eclairs decorate the finished fondant and serve them after complete cooling.
How to make chocolate fudge in milk?
The recipe for this option includes:
- dark chocolate - 50 g;
- milk and water - 2 tbsp. l mixtures;
- icing sugar - 100 g;
- vanilla essence - to taste.
Chocolate is chopped, placed in a container with milk diluted with water, and melted in a water bath. After the chocolate has melted, add vanilla and icing sugar. Beat well.
Description of cooking oil fudge
Oil fudge is often used in a variety of recipes. Required:
- butter - 50 g;
- icing sugar - 125 g;
- milk - one teaspoon;
- vanilla essence (can be replaced with grated citrus zest) - half a teaspoon;
- two teaspoons of lemon juice instead of milk;
- cocoa powder, dissolved in water (one tablespoon each).
Butter is softened by warming in a bowl to room temperature. Add milk to it. Sifted icing sugar and with the help of a wooden spoon or mixer gradually beat the butter mass. Dye or flavor is then added. The main secret of using oil fudge for decorating eclairs is the following point: first it is distributed very thinly, and then it is applied in a thicker layer.
What supplements can I use?
Thick fondant made on the basis of butter is loved by both children and adults. If you want to enrich the treat with an additional shade of taste and aroma, various additives can be added to it:
- Chocolate. Cocoa powder (one tablespoon) is mixed with the same amount of hot water. Before adding to the fondant, the mixture must be cooled.
- Coffee shop. Mix two tablespoons of instant coffee and one tablespoon of boiling water. No milk is used in this recipe. Before adding to the fondant, the mixture is also cooled.
- Lemon, orange, lime, fruit and berry. Milk and vanilla are replaced with lemon, orange or lime (berry-fruit) juice, finely grated citrus zest (two tablespoons) is added. If desired, the fondant is lightly stained using food coloring.
Fondant can be stored in a tightly closed container or in the refrigerator for up to three days.