This recipe offers all the great elements of an éclair – pastry, cream and chocolate – but with a little less work and time involved. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a ...

Food lovers beware! A mouth-watering new spot in the heart of Paris. The name? Donatien Maître Éclair. Already established in ...

Preheat the oven to 170C/325F/Gas 3. For the choux pastry, place the water, milk, butter, sugar and salt in a medium saucepan over a high heat and bring the mixture to a boil. Remove the pan from ...

Try making Maple From Canada’s delicious maple syrup cream and glazed eclairs, covered in candied pecans, as a delicious pastime this weekend. Who can say no to an eclair? Light and fluffy ...

Give your next meal a pop of ruby color with these fresh raspberry recipes, including summer salads and tasty raspberry ...

Serve the éclairs as soon as possible after filling, or the pastry will go soggy. Preheat the oven to 220°C (fan 200°C/425°/Gas 7). Grease a large baking sheet. To make the éclair mixture ...

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 ...

With the many patisserie and chocolate shops in Paris, I always found it hard to walk past that perfect chocolate eclair. This filling of chocolate pastry cream makes them all the more appealing ...

This week I am back baking two very traditional sweet treats that are packed with technique. Baking and pastry work is certainly the most rewarded section of the professional kitchen, often ...