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

That is until I stumbled upon this classic chocolate éclair recipe. There are many éclair recipes out there, but this one stands out for a few reasons: The choux pastry is light and airy ...

Raymond Blanc's recipe ... chocolate in a bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water or the chocolate will burn. Pour the melted chocolate into the ...

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 ...

Try topping your homemade eclairs with my dark chocolate ganache for a truly out of this world pastry! 1) In a large sauce pan add water, salt, and butter. Bring to a boil and make sure butter has ...

and microwave in 1-minute intervals or until the chocolate has completely melted. Poke a small hole at either end of the eclair’s base. Transfer the vanilla pastry cream to a piping bag and cut ...

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 week I am back baking two very traditional sweet treats that are packed with technique. Baking and pastry work is certainly the most rewarded section of the professional kitchen, often ...

These light, fluffy eclairs were created by famed pastry chef Joanne Chang, co-owner of Boston's Flour Bakery + Café. Joanne Chang is a James Beard award-winning pastry chef, restaurateur ...