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Chocolate icing for choux pastry
Vegetarian, Vegan, Gluten free, Sweet, Chocolate, Cream
A simple icing technique that works with dark, milk and white chocolate.
Glucose can be replaced by white corn syrup, which will give your recipe a good binder and shine.
Ingredients
Recipe for 12 persChocolate icing
Preparation time: 30 min
-
Realisation
Rehydrate the gelatine leaves in cold water.
Pour the water, sugar and glucose into a saucepan and bring to the boil. Remove from the heat and add the gelatine leaves (pressed firmly between your hands), then the chocolate.
Whisk until the gelatine and chocolate have melted, then add the sweetened condensed milk and blend well with a hand mixer.
Use the icing, or keep it in the fridge, well protected with cling-film.
Glucose can be replaced by white corn syrup, which will give your recipe a good binder and shine.
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