Fudge for eclairs: cooking recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The favorite delicacy of many sweet tooth is eclairs. These tender choux pastry tubes with an amazingly sweet filling become even tastier and more captivating when covered with homemade fondant or icing. These products are often used as the finishing touch to enhance the appearance of popular cakes.

There are a large number of homemade recipes for making icing and fudge for eclairs. Often, when sharing their experience of creating their favorite desserts, housewives confuse the names of these two products used as decoration for treats, or substitute them, mistakenly considering them synonyms. Meanwhile, fondant and icing are completely different types of confectionery decoration. They differ both in their structure and appearance, and in the methods of preparation. How to make fondant for eclairs? Learn about it in our article.

Than fondantdifferent from frosting

Unlike confectionery glaze, homemade fudge is more soft, uniform (no grains) and plasticity. 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 the dessert. In glaze, the biggest drawback is precisely brittleness and fragility. When covering the cake, it hardens very quickly, and when cut, it begins to break, crumble and crumble, causing some inconvenience.

The classic eclair fudge recipe does not include eggs. It is prepared exclusively by heat. Glaze is traditionally made mostly cold, using raw egg whites and powdered sugar.

Classic Eclair Fondant (Vanilla)

To decorate homemade eclairs, you can use classic white fondant. The surface of the confectionery, glazed with lipstick, becomes unusually smooth and casts an attractive sheen. To prepare the product use:

• four tablespoons of water;
• one sachet of vanilla sugar;
• 225 grams of powdered sugar.

White fondant for eclairs is made like this:

1. Mix sugar with powdered sugar, pour water.
2. Put the mixture on low heat and stir until it thickens.
3. Fudge is poured over stuffed cakes.

It is easy to regulate the density of fudge for eclairs by adding sugar to itpowder (for thickening) or water (for thinning).

How to make fudge sugar?

Sugar fondant for eclairs, prepared according to the recipe below, is very elastic and soft. If necessary, it can be shaped, kneaded and dyed. Ingredients:

• one egg white;
• one tablespoon of glucose (liquid), heat up;
• 350 grams of powdered sugar.

The cooking procedure is as follows:

1. Egg white and warm liquid glucose are placed in a bowl and mixed.
2. Add powdered sugar. After that, the mixture is chopped with a wide spatula.
3. Then the composition is kneaded by hand until a homogeneous soft mass is formed. If the fudge is too soft, add powdered sugar to it.

Another option

We suggest that you familiarize yourself with another method of making sugar fudge for eclairs. The recipe with a 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 a solution of citric acid (12-15 drops).
• One teaspoon vanilla sugar for flavoring.
• One to two tablespoons of liquor or cognac, berry syrup, coffee broth, or two teaspoons of cocoa powder. You can also use the zest of half an orange or a lemon.

About cooking method

The process takes a littletime and even novice cooks can do it:

1. Sugar is poured with hot water, stirred and boiled, regularly removing the foam. In the process of cooking, the edges of the pan must be wiped with a clean cloth, otherwise the syrup may become sugary.
2. Before the end of cooking, add vanilla sugar, lemon juice, vinegar (can be replaced with citric acid).
3. You can determine the readiness of the syrup by dropping a drop of syrup into cold water and trying to roll a small soft ball. If the ball does not dissolve in water, but softens in the hands like dough, then the syrup is ready. It is quickly cooled down. To do this, put a container with syrup in cold water. Additionally, you can add ice to the container.
4. Next, the surface of the syrup is sprinkled with cold water to avoid the formation of a sugar crust.
5. The syrup is cooled to a temperature of +30…+35 °C, after which it is whipped with a wooden spatula for 10-20 minutes (the mixture should turn white and turn into fudge).
6. If the mass turns out to be too thick, it is diluted with a small amount of water, if it is liquid, sifted powdered sugar is added.
7. The lump of fondant is kneaded, placed tightly in a dish, sprinkled with water, covered with a damp cloth and left to ripen for 12-24 hours.

Before use, the finished fudge is kneaded, heated to a temperature of +40…+45 °C with constant stirring until the consistency of sour cream. After that, the mixture can be used to decorate eclairs.

If desired, you can add any natural additives to the finished fudge. They will givedifferent taste, color and aroma: fruit or berry juices, cognac, liqueurs, berry syrups, strong coffee broth, orange or lemon peel. The fondant is tinted using food colorings that are in harmony in color with the introduced aromatic additives. Sugar fudge for eclairs can be prepared for the future. At the same time, during storage, its surface is covered with a damp cloth.

Another way to make fudge sugar

Ingredients:

• one cup of powdered sugar;
• four tablespoons of water;
• to taste - flavors and colors (food).

How to cook?

The recipe in this case is not complicated and laborious either: sift the powdered sugar through a sieve, pour it into a saucepan, pour in warm water and add ingredients for flavoring. Heat the fondant to a temperature of +40 ° C, constantly stirring with a spatula. If the mixture is too thick, add water, if liquid - powdered sugar. The fondant can be dyed any desired color using food coloring. 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 a tray is preliminarily placed from below, and doused with fondant. The fondant dries slowly, so the eclairs covered with it should be dried in the oven at a temperature of +80…+100 °C.

How to make cocoa fudge?

This decoration for an eclair can be prepared on the basis of sugar fondant, the recipe of whichdescribed in the previous paragraph.

Heat the mixture in a water bath, add half a tablespoon of cocoa powder diluted in water to it. The mass is quickly mixed and removed from the stove to avoid overdrying. If, however, the fudge has thickened, you can add a little more lemon juice or water to it and mix again. The fondant is applied to the eclair using a brush or a wide nozzle from a pastry bag.

About a favorite classic: chocolate fudge

For its preparation, the hostess usually has everything you need. After all, it is one of the most popular types of this decoration.

Chocolate fudge for eclairs according to GOST

The following ingredients need to be prepared:

• 316g sugar;
• 32g molasses;
• 1g vanilla;
• 90ml water;
• 33g cocoa.

This cooking option takes a little longer, so it's best to prepare it ahead of time:

1. Boil syrup (readiness is checked by a test on a medium ball), add molasses, boil for about 2 more minutes.
2. 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.
3. The resulting fudge is left to mature for 12 hours. Before use, the product is heated in a water bath, cocoa is added to it and products are covered with it.

About making homemade chocolate fudge

Often hostesses contribute to the standardrecipe change at your own discretion. Some people recommend adding 50 g of chocolate or two tablespoons of Nutella to the fudge. The mixture is heated in a water bath and covered with it the surface of the eclairs. Ready-made cakes are placed in the refrigerator for two hours.

How to make sour cream chocolate fudge?

Use as ingredients:

• 2 tbsp. l. cocoa;
• 2 tbsp. l fat sour cream;
• 2 tbsp. l sugar;

Preparing such a fudge is quite simple: cocoa is mixed with granulated sugar, sour cream is added to the mixture, and then put on fire. The fondant should be heated with constant stirring until all the sugar has dissolved. Eclairs should be covered with ready-made fudge while hot.

About making chocolate fudge based on cream and butter

In the standard version, the following set of components will be required:

• chocolate (milk or bitter) - one bar;
• cream - 1/3 cup;
• butter - two tablespoons;
• powdered sugar - two tablespoons.

1. Chocolate bar should be broken and put in a water bath to melt.
2. The cream is heated in a separate saucepan almost to a boil and a little powdered sugar is diluted in them.
3. Pour cream into melted chocolate, stir and remove from heat.
4. Softened butter is added to the mass, which is mixed until smooth.

Decorate with finished fudgeeclairs and serve them after they have completely cooled.

How to make chocolate fondant with milk?

This recipe includes:

• dark chocolate - 50g;
• milk and water - 2 tbsp. l. mixes;
• powdered 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, vanilla and powdered sugar are added. Whisk thoroughly.

Description of the preparation of butter fudge

Butter fudge is often used in a variety of recipes. Required:

• butter - 50 g;
• powdered sugar - 125g;
• 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 heating in a bowl to room temperature. Add milk to it. Sift the icing sugar and, using a wooden spoon or a mixer, gradually beat the butter mass. Then a coloring or flavoring agent is added. The main secret of using oil fondant to decorate eclairs is the following point: first it is spread very thinly, and then applied in a thicker layer.

What additives can I use?

Thick fudge made from butter,loved by both children and adults. If you wish to enrich the treat with an additional touch of taste and aroma, various additives can be added to it:

1. Chocolate. Mix cocoa powder (one tablespoon) with the same amount of hot water. Refrigerate mixture before adding to fondant.
2. Coffee. Mix two tablespoons of instant coffee and one tablespoon of boiling water. This recipe does not use milk. Before adding to the fudge, the mixture is also cooled.
3. 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 colored using food coloring.

Fondant can be stored in a tightly sealed container or in the refrigerator for up to three days.