Bake the éclairs in the preheated oven for 30-35 minutes or until golden-brown, then transfer to a rack and leave to cool. For the filling, melt the chocolate in a bowl over a pan of simmering water.

Then, without opening the door, reduce the oven temperature to 170C/325F/Gas 3 and bake for 10 minutes, or until golden-brown and crisp. Remove the tray from the oven and carefully make a small ...

There aren't many among us who can resist an éclair, and baking whizz Mary Berry's are just the right size for a sweet treat. Serves: 12 If you want to flavour and sweeten the cream, stir in a ...

A delectable glass éclair ornament, richly hued in brown and copper tones, evoking the allure of a patisserie window An indulgent piece that complements a gourmet-themed tree or adds a sweet touch to ...