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 ...

Layers of graham crackers, creamy pudding, and chocolate ganache come together in this recipe to form a no-bake eclair cake.

Raymond Blanc's recipe for chocolate éclairs is full of ... then transfer to a rack and leave to cool. For the filling, melt the chocolate in a bowl over a pan of simmering water.

eclairs, donuts, and tarts. It has a silky smooth texture and delicious vanilla flavor. My vanilla pastry cream filling recipe is easy to follow and comes together fast. You will love it!

Mini Biscoff Eclairs are bite-sized pastries filled with a creamy Biscoff-flavored filling and topped with a rich Biscoff glaze. These mini eclairs are a delightful treat for any occasion, with the ...

Make the éclairs according to this recipe. To make the lemon custard ... To assemble, slice the éclairs in half, fill with lemon custard and top with the remaining halves. Spoon the caramelised white ...

This recipe offers all the great elements of an ... Leave for 20 minutes to cool. Make the filling by whipping the cream with the icing sugar and vanilla bean paste in a bowl until soft peaks ...

This recipe has been adapted from the book “L’École de la ... Assembly and decoration: Use a round tip (n°6), to pierce 3 small holes in the flat side of each eclair and fill with chocolate-raspberry ...

The Holland Cream can be used to fill pastries such as cream puffs, eclairs, and cakes. It adds a rich and luscious flavor to any dessert, making it a favorite among pastry lovers.

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 ...