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 ...

Raymond Blanc's recipe for chocolate éclairs is full of tips ... a piping bag fitted with a 1.5cm/½in nozzle. Pipe the glaze onto the top of each éclair, removing any excess with the back ...

This month Le Cordon Bleu Chefs make eclairs ... with chocolate-raspberry mousse. Remove excess mousse with a teaspoon. Roll out thinly the red fondant icing and cut 10 x 2 cm wide rectangular strips.

Try making Maple From Canada’s delicious maple syrup cream and glazed eclairs, covered in candied ... Then dip the top into the glaze and finally sprinkle with maple flakes or chopped candied ...

Typically filled with vanilla custard and finished with a slick of chocolate on top, éclairs always hit the spot for me. They're creamy, not too sweet, and have chocolate, which checks all my ...

Round choux pastry coating by sweet syrup in professional restaurant. Liquid chocolate pouring on cake Eclairs with custard and lemon glaze, sprinkled with lemon zest are spinning in a circle. Eclairs ...