Raymond Blanc's recipe for chocolate éclairs is full of tips and advice, including how to freeze. Equipment and preparation: You will need a large piping bag fitted with a 1.5cm/½in fluted ...

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 ...

Paul Hollywood’s easy recipe ensures crisp ... side of each éclair and pipe in the whipped cream. Melt the chocolate over a double boiler or a bowl suspended over a pan of simmering water ...

To make the icing put the chocolate and double cream in a heatproof bowl and set it over a pan of gently simmering water, stirring until smooth and shiny. Remove the bowl from the pan and leave ...