They are made from choux pastry like cream puffs, but have a more elongated shape... we are talking about éclairs, the ...

Raymond Blanc's recipe for chocolate éclairs is full of tips ... Preheat the oven to 170C/325F/Gas 3. For the choux pastry, place the water, milk, butter, sugar and salt in a medium saucepan ...

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 ...

But the bakery and café, which opened in the summer of 2018 as a licensee of a Montreal-based brand, has just debuted other ...

To make the éclair mixture (choux pastry), put the butter in a heavy ... To make the icing put the chocolate and double cream in a heatproof bowl and set it over a pan of gently simmering water ...