Sally Nothing beats delicious crispy and creamy eclairs filled with vanilla bean pastry cream and covered with a chocolate ...

Its delicate choux pastry, filled with rich and creamy custard, and topped with a glossy chocolate glaze, is a treat for both the eyes and the taste buds. And while I have always enjoyed indulging ...

Line a large baking tray with greaseproof paper and pipe on 12 éclairs, each about 15cm/6in long. Alternatively, for a more professional and uniform finish, pipe four rows of pastry, each about ...

Paul Hollywood’s easy recipe ensures crisp, light choux pastry every time ... each éclair and pipe in the whipped cream. Melt the chocolate over a double boiler or a bowl suspended over ...

His favourite treat was always eclairs. When we were kids, if my mum went to Cork, she would always bring back a box of buns from the iconic Green Door Bakery. The éclairs were always saved for Dad.

Yves Scherrer, the pastry chef who worked at hatted Sydney ... labour going up on top of the crazy chocolate prices, our chocolate eclair is now $10.50 ... They were around $7 when we first ...

Serve the éclairs as soon as possible after filling, or the pastry will go soggy ... To make the icing put the chocolate and double cream in a heatproof bowl and set it over a pan of gently ...