Learn how to make a classic chocolate éclair at home with this easy French pastry recipe. Impress your friends and family ...

With 15 minutes of prep and a short chill in the fridge, our no-bake eclair cake tastes just as great as the fancy French ...

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 ...

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 ...

Melt the chocolate over a double boiler or a bowl suspended over a pan of simmering water (do not allow the bottom of the bowl to touch the water) and allow it to cool slightly. Dip the tops of ...

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 ...

This no-bake eclair cake is the easiest dessert recipe you'll make all year! It has layers of graham crackers, fluffy vanilla ...

In a microwave-safe bowl, melt chocolate and butter. Stir in the remaining ingredients. Spread over graham cracker layer. Cover and refrigerate for 8 hours or overnight. Yield: 12-15 servings.

The word "cruller" is actually etymologically related to the word "curl." However, this raspberry-chocolate cruller recipe is for a type of cruller called a "French cruller," which is slightly ...

Interestingly, none of them have been the most popular dessert of the southern states over the last five years. According to Google Trends, the top slot is chocolate éclair cake, a decadently ...

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 ...

Place the chocolate in a medium heatproof bowl. In a large glass measuring cup or another medium bowl, microwave the remaining 1 cup of heavy whipping cream until steaming, 45 seconds to 1 minute.