Pipe the eclairs onto a baking sheet and bake in the oven at 392°F for 15 minutes. Then reduce the temperature to 320°F and bake for another 15-20 minutes or until they are golden and dry. Cut ...

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

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 ...

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 ...

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 ...