This recipe offers all the great elements of an éclair – pastry, cream and chocolate ... Keep doing this until all the eggs have been added. The dough should be smooth.

Who can say no to an eclair? Light and fluffy, creamy and sticky; these slices of pastry heaven are irresistible ... give whipping this yummy recipe up a go, from Maple From Canada and Emma ...

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 ...

No matter what the occasion, eclairs will always ... Allow the dough to cool and then detach it from the stick. Fill the hollow pastry with some vanilla or chocolate pudding, and smother with ...

Paul Hollywood’s easy recipe ensures ... need all the egg.) The dough should be very shiny and paste-like, and fall from a spoon when lightly shaken. Spoon the pastry into a piping bag fitted ...

The secret to this mysterious crackle, admits Tillman, is a layer of cookie dough baked onto the top of the choux-pastry shell—a vast structural and textural improvement on classic pastry design.