Raymond Blanc's recipe for chocolate éclairs is full of tips and ... Pierce the underside of each éclair four times with the tip of the nozzle, gently squirting a little of the filling into ...

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 ...

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 ...

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

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 ...

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 ...

Pipe more onto the éclair in one motion so it builds up in height ... When the éclairs have cooled, cut them in half, fill with cream and dip the tops in chocolate. Cook’s tip: To check whether the ...

Make the éclairs according to this recipe. To make the lemon custard ... Spoon the caramelised white chocolate over each éclair and allow to set. Cook’s note: If you like, make profiteroles rather ...

Enjoyed an eclair until you've tried a fresh homemade eclair filled to the brim with pastry cream and topped with chocolate ganache. STEP 6.Pour the whole mixture into the saucepan over the milk.

Mini Biscoff Eclairs are bite-sized pastries filled with a creamy Biscoff-flavored filling and topped with a rich Biscoff glaze. These mini eclairs are a delightful treat for any occasion, with the ...