My coffee eclairs are glazed with just milk chocolate with a tiny percentage of butter. They aren’t that shiny though. Powdered sugar would be to sweet in my opinion.
1 - 1 of 1 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
A forum community dedicated to Professional Chefs. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more!