White Chocolate Glaze For Cream Puffs?

Baking By TheNerdyBaker Updated 18 Feb 2014 , 2:30pm by AnnieCahill

TheNerdyBaker Posted 18 Feb 2014 , 4:57am
post #1 of 2

Hey gals and gals!

 

I was just curious if anyone had any experience with a white chocolate glaze recipe?  My use for it will be for dipping the top of a cream puff.

 

I want it to keep its shape (as it I want it to stay where it was dipped, and not have drops running down the sides), and I would like it to be shiny.

 

My first idea was simply a 3:1 white chocolate ganache, but I wasn't 100% positive that would work for this application as I have no real experience with ganache.

 

I have also seen a dark chocolate glaze online which had dark chocolate, butter and some corn syrup.  Can that be translated in to white chocolate?  

 

I am definitely no chocolatier, so any help would be appreciated =) 

1 reply
AnnieCahill Posted 18 Feb 2014 , 2:30pm
post #2 of 2

You could do a poured fondant which is traditional for choux pastry.  Ganache is going to run unless you get the temperature just right.  Here's a recipe:

 

http://www.kingarthurflour.com/recipes/poured-fondant-icing-recipe

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