For the filling, melt the 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 pastry ...

Stir in the white chocolate until it is melted and fully combined. Once this is at room temperature you can place it into a piping bag and fill the choux pastry with it. Line two flat baking trays ...

For the filling, whip the cream with the sugar and ... of one side of each éclair and pipe in the whipped cream. Melt the chocolate over a double boiler or a bowl suspended over a pan of ...

Tip: For a healthier option, fill with natural yogurt and fruit pieces and drizzle the tops with a little melted dark chocolate (at least 70% cocoa solids). The hazelnuts are even more delicious if ...

Love the taste of chocolate éclairs but dread the kitchen hassle? This no-bake cake is your perfect solution, delivering the ...

A classic crème pâtissière (vanilla pastry cream filling) is a creamy custard that is the perfect filling for cakes, eclairs, ...

Serve the éclairs as soon as possible after filling, or the pastry will go soggy ... To make the icing put the chocolate and double cream in a heatproof bowl and set it over a pan of gently ...

Cool on a wire rack. To make the filling, whip the cream and sugar until thick. Spoon into the buns with a dollop of cherry jam. Drizzle over the melted chocolate. Browse more chocolate recipes here.

Hand taking French pastry eclairs with cream filling covered with melted milk chocolate and mint leaves from a white plate close up. Slow motion fly out shot of profiteroles with fine dark... Slow ...

Stock HD video clip footage of a Bakery / Cake shop shot through the shop window - DOLLY motion Hand taking French pastry eclairs with cream filling covered with melted milk chocolate and mint leaves ...

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 ...