I was sharing a few months ago all the steps to successfully make a chocolate éclair worthy of a CAP pâtissier. But in that article, I didn't cover the glazing technique. It's a not-so-simple technique that you absolutely need to master for the CAP (there's little chance you'll get through without it). So today, I'm proposing to make a point on the glazing of the chocolate éclair and all my little tips to succeed with it!
Glaçage or Fondant?
The last layer of many pastries (and not just the éclair) is made from a preparation called patissier icing or white fondant. Indeed, this glaze can be found on mille-feuilles or religieuse as well. It consists of glucose syrup and (a lot of) sugar. You can flavor it according to the pastry you want to cover. Here we will add a small amount of cocoa paste to give that chocolate taste we love so much! You can now find fondant in baking supply shops, or make your fondant yourself (but I don't recommend it, it's a bit long and the application is already quite technical in itself).
Preparing the Chocolate Éclair Glazing: The Techique
I have to admit, preparing a chocolate fondant is not the easiest thing in the world. While theoretically the technique is simple, it "just" requires melting the fondant with cocoa paste, mixing well, and glazing the chocolate éclairs, reality is quite different.
Indeed, the temperature of the fondant is crucial for application: it must be warm enough to pour but not too hot to avoid becoming dull. Your fondant should never exceed 37°C. This is called: bringing the fondant to a point.
How to do it Concretely?
As I said, you "just" put a good amount of fondant in the pan and add about 15 grams of cocoa. Put everything in a bain-marie on low heat and mix until the technique is smooth and homogeneous. To thin out a too hard fondant, you can add a little water or Brix syrup at 30° or 60° (be careful with the quantity, go sparingly). The fondant should always be between 32-33°C, so you will have to keep going back and forth with your pan on the stove while glazing your éclairs. So make sure to carefully monitor the temperature!
The Tip for Successful Chocolate Fondant
A tip from a pastry teacher: make large quantities. Indeed, a larger mass is less subject to temperature fluctuations and easier to work with. Don't hesitate to use the full dose, as it keeps very well.
Putting the Chocolate Fondant on Éclairs
There are two techniques for applying patissier icing to éclairs: the dipping technique and the spatula method. I refer you to this video from the Versailles Academy that explains very well how to simply glaze éclairs.
First technique: dip your éclairs directly into the pan and scrape with your fingers (meaning you pass your finger along the side to remove excess).
Second method, the spatula method, involves pouring the fondant in a ribbon shape with a spatula and quickly passing the éclair underneath (from bottom to top).
The second method is cleaner but doesn't cover the entire éclair (it leaves a finer band). Personally, I prefer dipping; the important thing is to find a technique that works for you.
Is my Chocolate Fondant Successful?
Upon inspection, you will be evaluated on two criteria: the shine of the chocolate fondant and the cleanliness of the glazing edges.
Self-critique: My fondant is only moderately well brought to a point; it should normally be a bit shinier.
