Glossy Cocoa Glaze

Preparation info

  • Makes

    2 cups

    • Difficulty


Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

  • About

This not-too-sweet glaze does not lose its gloss when refrigerated because it’s made with cocoa powder instead of chocolate.

This is the glaze for Pecan Chantilly and Chocolate Éclairs.


  • 1 cup (8 ounces) heavy cream
  • 1 tablespoon light corn syrup


Combine the cream and corn syrup in a -quart heavy-bottomed saucepan.

Pour the sugar and cocoa powder into a triple sifter and sift them onto waxed paper (sifting is imperative for a smooth glaze). Add the sugar-cocoa mixture to the saucepan and stir to combine. Add the butter and place over