This is seriously the BEST classic chocolate eclair recipe that will take you through how to make eclairs at home step by ...

Like their smaller, rounder cousins, cream puffs, eclairs start with a dough called pâte àu choux. Also known as choux paste, it starts as a blend of simple pantry staples. Skillfully combine ...

Ne faites pas bouillir. Laissez refroidir complètement avant de garnir vos choux ou éclairs. 100g de sucre roux 1 c. à s. de golden syrup 1 c. à s. d’eau 2 c. à s. d’amandes effilées ...

Retirez du feu et continuez à battre jusqu'à ce que le mélange tiédisse puis recouvrez vos choux et éclairs. Pour le glaçage au chocolat : Faites fondre 100 g de chocolat noir au bain-marie.

1. Preheat the oven to 200°C/180°C fan. Line a baking tray with baking paper. 2. For the choux paste; Sift the flour onto a sheet of baking paper. Heat the water, milk, salt and butter in a pan ...

plusieurs cuistots la redoutent… La pâte à choux est une pâte très polyvalente : elle entre dans la confection de mets sucrés (éclairs, choux à la crème, Paris-Brest), mais aussi dans ...

If you aren't up to the challenge of Paul's choux pastry tower, you can still enjoy the same gorgeous flavours in these easier éclairs. Preheat the oven to 220C/200C Fan/Gas 7. Line 2 baking ...

It is definitely time for a column on baking…it’s been far too long but I’ve been prompted by World Baking Day on May 18 to ...

Serve the éclairs as soon as possible after filling ... To make the éclair mixture (choux pastry), put the butter in a heavy-based pan with 150ml (5fl oz) water and heat until the butter ...

Guest judge for Stylist Cake Off’s Éclairs Week, Joakim Prat from Maître Choux shares his éclair knowledge and top tips for novice bakers How many éclairs do you eat a day? “Probably a ...

Choux pastry, the base of pastries such as profiteroles, eclairs and gougere, is essentially a paste that when baked, captures steam within it to puff up and produce a hollow case. It’s the ...