Ingredients

White glaze

- 100g powdered sugar

- 2 tablespoons boiling water

Chocolate glaze

- 100g powdered sugar

- 2 teaspoons dark cocoa powder

- 2 tablespoons boiling water

WHITE GLAZE. Boil some water in a pot. In a bowl put 100g of powdered sugar and add 2 tablespoons of boiling water. Stir quickly until incorporated. Add eventually more water/sugar to get the right consistency you need.

For example, to cover shortcrust biscuits you might need a more liquid glaze. Place the biscuits over a rack and spread the glze on top.

Once the glaze is cold and dry you can write/decorate it with melted chocolate. To cover cream puffs you need a more dense glaze.

CHOCOLATE GLAZE. Boil some water in a pot. In a bowl put 100g of powdered sugar, 2 teaspoons dark cocoa powder and add 2 tablespoons of boiling water.

Stir quickly until incorporated. Add eventually more water/sugar to get the right consistency you need.