A plate of éclairs with both chocolate ganache and chocolate icingA plate of éclairs with both chocolate ganache and chocolate icing

If you’re a fan of éclairs, chances are you’ve wondered whether you should top them with chocolate ganache or chocolate icing. While both options may seem similar at first glance, there are a few key differences that can greatly impact the taste, texture, and overall experience of eating an éclair. In this article, we’ll explore the pros and cons of both options and help you decide which topping is best suited for your own éclair preferences.

Understanding the difference between ganache and icing.

Before we dive into the specifics of ganache and icing, it’s important to first understand the basic differences between the two. Simply put, ganache is a mixture of chocolate and cream that is melted together to form a smooth, glossy glaze. The ratio of chocolate to cream can vary, depending on the desired consistency and flavor. Dark chocolate ganache, for example, will typically contain more chocolate than milk chocolate ganache, which is usually sweeter and creamier.

Chocolate icing, on the other hand, is a mixture of powdered sugar, cocoa powder, and milk or cream. It is usually thicker and more opaque than ganache, and often has a slightly gritty texture due to the sugar granules. While both ganache and icing serve the same purpose of adding a chocolatey topping to éclairs, the resulting effect can be quite different.

One of the main differences between ganache and icing is their versatility. Ganache can be used not only as a topping for pastries, but also as a filling for cakes and truffles. It can even be whipped to create a lighter, mousse-like texture. Icing, on the other hand, is primarily used as a topping and is not as versatile in terms of its applications.

Another difference between ganache and icing is their shelf life. Ganache can be stored in the refrigerator for up to two weeks, while icing typically needs to be used immediately or within a few days. This is because ganache contains cream, which acts as a preservative, while icing does not have any preservatives and can spoil more quickly.

The history of éclairs and their traditional toppings.

Before we dive into the specifics of ganache and icing, it’s worth taking a moment to appreciate the history behind éclairs. These delicate patisseries originated in France in the early 19th century and quickly became popular throughout Europe and beyond. The name “éclair” actually means “lightning” in French, likely referring to their long, thin shape and the speed at which they could be eaten (or perhaps baked).

Traditionally, éclairs were topped with a simple fondant glaze or whipped cream. It wasn’t until the late 20th century that chocolate ganache and icing began to be used as toppings, likely due to the increasing popularity of chocolate-based desserts. Today, éclairs can be found in a variety of flavors and toppings, from classic chocolate to fruity or savory options.

Interestingly, éclairs were not always filled with cream. In fact, the original éclairs were hollow and filled with a chocolate pastry cream called crème patissière. It wasn’t until the mid-19th century that whipped cream became a popular filling option. Today, éclairs can be filled with a variety of creams, including vanilla, coffee, and even fruit-flavored fillings.

See also  What are the ingredients for rugelach?

What is ganache, and how is it made?

As we mentioned earlier, ganache is a simple mixture of chocolate and cream that can be used for a variety of desserts, including éclairs. To make ganache, you’ll need high-quality chocolate (preferably dark), heavy cream, and a bit of butter (optional). The exact ratio of ingredients will depend on the desired consistency and flavor, but a typical recipe might call for 8 ounces of chocolate and 1 cup of cream.

To make the ganache, you’ll first need to chop the chocolate into small pieces and place it in a heatproof bowl. In a separate saucepan, heat the cream and butter over medium heat until it just begins to simmer. Pour the cream mixture over the chocolate and whisk until the chocolate has melted and the mixture is smooth and glossy. Depending on the intended use, you may need to let the ganache cool and thicken slightly before using it.

Ganache can be flavored in a variety of ways to add extra depth and complexity to your desserts. Some popular flavorings include vanilla extract, espresso powder, liqueurs like Grand Marnier or Bailey’s, or even spices like cinnamon or cardamom. Adding these flavorings is as simple as stirring them into the ganache after it has been melted and combined with the cream. Experiment with different flavor combinations to find your favorite!

The science behind ganache’s texture and taste.

The texture and taste of ganache is largely determined by the ratio of chocolate to cream. Generally speaking, the more chocolate you use, the firmer and more fudgy the ganache will be. This is because chocolate contains cocoa butter, a fat that solidifies at room temperature. When the ganache cools, the cocoa butter will “set” and create a more solid texture.

The flavor of ganache can also vary depending on the chocolate used. Dark chocolate ganache will be richer and more intense than milk chocolate ganache, for example. The cream used can also impact the flavor, with more or less fattier cream resulting in a creamier or lighter taste, respectively.

Chocolate icing explained: ingredients and preparation.

While ganache is a chocolate and cream mixture, chocolate icing is often made with powdered sugar, cocoa powder, milk or cream, and sometimes butter. The exact measurements and ingredients will again depend on the desired consistency and flavor, but a typical recipe might call for 1 cup of powdered sugar, 1/4 cup of cocoa powder, 2-4 tablespoons of milk or cream, and 2 tablespoons of butter (optional).

To prepare the icing, you’ll first need to sift together the powdered sugar and cocoa powder to remove any lumps. In a separate bowl, whisk together the milk or cream and melted butter (if using). Gradually stir in the powdered sugar mixture, whisking until the icing is smooth. You can adjust the consistency of the icing by adding more milk or sugar as needed.

See also  Grinding vs. chopping for nuts in the pastry topping.

The advantages of using ganache over icing for éclairs.

So, why might you choose to use ganache over icing for your éclairs? There are a few key advantages to using ganache:

  • The texture of ganache is smoother and more fudgy than icing, making for a more luxurious eating experience.
  • The flavor of ganache can be richer and more complex than icing, especially if you use high-quality chocolate.
  • Ganache can be more forgiving than icing when it comes to achieving a smooth, shiny finish on your éclairs.

The pros and cons of using icing for éclairs.

Of course, there are also some benefits to using chocolate icing on your éclairs. Here are a few to consider:

  • Icing is often easier and quicker to make than ganache, making it a good option if you’re short on time.
  • Icing can be a bit sweeter and lighter than ganache, which some people may prefer.
  • Icing can be easier to work with than ganache if you’re using intricate piping or decorating techniques on your éclairs.

How to make the perfect ganache for your éclairs.

If you’ve decided to go with ganache for your éclairs, there are a few tips to keep in mind to ensure a perfect result:

  • Use high-quality chocolate for the best flavor and texture.
  • Be sure to chop the chocolate finely so it melts evenly and completely.
  • Heat the cream just until it starts to simmer, then pour it over the chocolate immediately to ensure a smooth mixture.
  • Let the ganache cool and thicken slightly before using it, as this will help it adhere to the éclair better.

Tips for achieving a smooth, shiny finish on your ganache-topped éclairs.

If you want your ganache-topped éclairs to have a glossy and professional-looking finish, try these tips:

  • Make sure the ganache is at the right temperature before using it. If it’s too warm or too cold, you may end up with drips or a dull finish.
  • When applying the ganache, use a small spatula or offset spatula to spread it evenly and smoothly across the éclair. You can also use a piping bag if you want more precision.
  • If you have any air bubbles or imperfections in the ganache, use a small toothpick or needle to pop them and smooth out the surface.
  • Let the ganache set completely before serving or storing the éclairs, as this will help it adhere better and prevent smudging or smearing.

Common mistakes to avoid when making ganache or icing.

Both ganache and icing can be relatively simple to make, but there are a few mistakes to watch out for:

  • Heating the cream or milk too much can cause it to curdle or scorch, which can ruin the texture and flavor of the ganache or icing.
  • Adding too much liquid to the powdered sugar mixture can cause the icing to become too thin or runny.
  • Not stirring or whisking the ganache or icing enough can result in lumps or an uneven texture.
  • Letting the ganache or icing sit for too long before using it can cause it to thicken or harden, making it harder to work with.
See also  Filo pastry vs. strudel pockets.

How to store leftover ganache or icing for future use.

If you have leftover ganache or icing after making your éclairs, you can store it in the fridge or freezer for later use. To store ganache, transfer it to an airtight container and refrigerate for up to 2 weeks or freeze for up to 3 months. To use the ganache again, you’ll need to reheat it gently in a double boiler or microwave until it’s smooth and spreadable.

To store icing, you can refrigerate it in an airtight container for up to 1 week or freeze it for up to 3 months. Let the icing come to room temperature before using it again, and whisk it or stir it well to restore its smooth consistency.

Creative variations on classic chocolate toppings for éclairs.

While chocolate ganache and icing are classic toppings for éclairs, there are plenty of ways to get creative and mix things up. Here are a few ideas:

  • Try adding a splash of liqueur or extract to your ganache or icing for a unique flavor twist.
  • Experiment with different types of chocolate, such as white chocolate or caramelized chocolate ganache.
  • Top your éclairs with fruit, nuts, or sprinkles for added texture and color.
  • Use different flavors of icing, such as peanut butter, strawberry, or mint.

Which topping is best suited to different types of éclair filling?

When deciding between ganache and icing, it’s also worth considering the type of filling you’ll be using in your éclairs. In general, lighter, creamier fillings (such as whipped cream or pastry cream) may pair better with ganache, as the fudgy texture will provide a nice contrast. Heavier, denser fillings (such as chocolate mousse or ganache) may work better with icing, as they won’t be overpowered by the sweetness of the topping.

Taste test: comparing the flavor and texture of ganache vs. icing on éclairs.

Of course, the ultimate test of whether you prefer ganache or icing on your éclairs is a taste test. Try making a batch of éclairs using both toppings and see which one you prefer. Consider the texture, sweetness, and richness of each option, as well as how well it complements the éclair filling.


At the end of the day, the choice between chocolate ganache and icing for éclairs largely comes down to personal preference. Whether you prefer the fudgy texture and complex flavor of ganache or the easy-to-make sweetness of icing, there’s no wrong answer. Hopefully, this article has helped you better understand the differences between the two toppings and given you some tips and ideas for making the perfect éclair.

By admin

Leave a Reply

Your email address will not be published. Required fields are marked *