1. Scoop the pastry cream into a piping bag fitted with a long eclair piping nozzle, create a slit in the end of each choux pastry. Squeeze pastry cream into the pastry until it feels full and heavy.

1. Preheat the oven to 200°C/180°C fan. Line a baking tray with baking paper. 2. For the choux paste; Sift the flour onto a sheet of baking paper. Heat the water, milk, salt and butter in a pan ...

Retro favourites like profiteroles and eclairs are making a welcome comeback. Luckily, choux pastry isn’t as hard as you might think… Pastry lore will have you believe that the path to perfect ...

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 ...

or the choux pastry has rested too much before being used. With the same dough, it is possible to make paris-brest, zeppole, ...

Two such baking challenges are puff pastry and choux pastry. These stars of the pastry case are the reason we have croissants, éclairs, napoleons, and profiteroles, and their magic comes from the ...

Grease a large baking sheet. To make the éclair mixture (choux pastry), put the butter in a heavy-based pan with 150ml (5fl oz) water and heat until the butter melts. Bring to the boil ...

Choux pastry, the base of pastries such as profiteroles, eclairs and gougere, is essentially a paste that when baked, captures steam within it to puff up and produce a hollow case. It’s the ...

That word is eclairs. Now, if like us you’re more ... to “How on earth do you make a choux pastry?” echoed around the office while bakers frantically Googled tips on piping the perfect ...

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

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 ...