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 ...

This recipe has been adapted from the book “L’École de la Pâtisserie” by ... Assembly and decoration: Use a round tip (n°6), to pierce 3 small holes in the flat side of each eclair and fill with ...

It is topped with the richness of the chocolate frosting. PRINT THIS RECIPE FROM INSPIRING SAVINGS Here’s what you’ll need to make the No Bake Eclair Cake. Plus, if you scroll down ...

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 ...

Cover with plastic wrap and refrigerate until set, about 1 hour. Ganache: Melt chocolate and butter together over low heat, stirring constantly. Using a paring knife, poke a hole into 1 end of each ...

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 ...

Are you feeling a little adventurous in the kitchen? Le Cordon Bleu Melbourne pâtisserie chef lecturer Antonia Abiuso reveals her éclair au chocolat recipe with a golden toffee twist.