Glazing an Éclair

When glazing éclairs, such as the Chocolate and tonka bean éclairs on page 101, prepare the glaze following the instructions on the opposite page, to a temperature of 35– 40°C (95–104°F). Pour the glaze into a shallow container.

Take the cut tops of the éclairs and run them through the glaze, using your hand to pull them through and then lift them up vertically to allow any excess glaze to drip off.

Place the éclair tops, glaze side up, on a tray or work surface for a few minutes to set before placing the glazed tops onto the bottom halves of the éclairs.