Glaze for Éclairs
- sugar - 3 tablespoons
- water - 1/3 cup (80 ml)
- powdered sugar - 1 1/5 cups (300 g)
Put the granulated sugar in a dry pan to caramelize while stirring. It needs to become a light caramel, then top it up with the hot water, while stirring constantly.
Allow everything to blend into a brown syrup and cool. Sift the powdered sugar into a bowl and pour in the syrup. Stir until glaze for the éclairs becomes ready.
This glaze is perfect for donuts, too.