Line a large baking tray with greaseproof paper and pipe on 12 éclairs, each about 15cm/6in long. Alternatively, for a more professional and uniform finish, pipe four rows of pastry, each about ...

A classic crème pâtissière (vanilla pastry cream filling) is a creamy custard that is the perfect filling for cakes, eclairs, ...

No matter what the occasion, eclairs will always be a crowd-pleasing pastry dessert welcomed and embraced with few questions ...

Paul Hollywood’s easy recipe ensures crisp, light choux pastry every time ... each éclair and pipe in the whipped cream. Melt the chocolate over a double boiler or a bowl suspended over ...

Eclairs is a elongated pastry made with choux dough, filled with cream and topped with a chocolatey icing. A classic bite, loved by all chocolate fans! Place butter, water and salt in a saucepan and ...

And there’s perhaps no better time to revisit the traditional French pastry than National Chocolate Eclair Day in the US on June 22, a holiday that may have mysterious origins – no one really ...

Serve the éclairs as soon as possible after filling, or the pastry will go soggy ... To make the icing put the chocolate and double cream in a heatproof bowl and set it over a pan of gently ...

Try topping your homemade eclairs with my dark chocolate ganache for a truly out of this world pastry! 1) In a large sauce pan add water, salt, and butter. Bring to a boil and make sure butter has ...

I always found it hard to walk past that perfect chocolate eclair. This filling of chocolate pastry cream makes them all the more appealing and indulgent. I like to cut the eclairs open so they ...

Light and airy and addictive as any drug, they come in two flavors: a fragrant vanilla-pastry-cream-filled version dusted with powdered sugar, or a fiendish chocolate-cream-and-chocolate-ganache ...

In the next slide, Shilpa Shetty is seen posing with her dessert table, which features two types of cake, a plate of eclairs, ...