Dip the top halves into the icing, put the eclairs together again and leave for about 30 minutes before serving. Chocolate torte with Baileys cream and salted praline Serve this rich Chocolate torte ...
It’s brilliant to be able to make a batch of choux pastry, one can do so many shapes and make sweet and savoury variations. I like to keep them small for afternoon tea, so one can enjoy several!
To prepare the topping, sift the icing sugar into a medium bowl ... fill with natural yogurt and fruit pieces and drizzle the tops with a little melted dark chocolate (at least 70% cocoa solids). The ...
To make the icing put the chocolate and double cream in a heatproof bowl and set it over a pan of gently simmering water, stirring until smooth and shiny. Remove the bowl from the pan and leave ...
Raymond Blanc's recipe for chocolate éclairs is full of tips and advice, including how to freeze. Equipment and preparation: You will need a large piping bag fitted with a 1.5cm/½in fluted ...
Melt the chocolate over a double boiler or a bowl suspended over a pan of simmering water (do not allow the bottom of the bowl to touch the water) and allow it to cool slightly. Dip the tops of ...
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 ...
Place the cream, icing sugar and vanilla in a bowl and whisk until soft peaks form. To assemble the éclairs, use a small, sharp knife to cut the pastries in half and pipe the cream into the centre.
Love the taste of chocolate éclairs but dread the kitchen hassle? This no-bake cake is your perfect solution, delivering the ...
If you’re looking for a dessert that’s as easy to make as it is delicious, the Chocolate Éclair Dessert is a must-try.