Sugar Glaze

  • 1 ½ cups icing sugar, sifted
  • 3 tbsp semi-skimmed milk
  • 1 ½ tbsp unsalted butter, melted

Serves: Decorates 12 éclairs or 36 profiteroles

Whisk the icing sugar and milk together until smooth, and then stir in the melted butter. Add food colouring if you wish and use immediately.

Dip the tops of the éclairs or profiteroles in the glaze and set them on a cooling rack to dry for an hour before serving or chilling to serve later.

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