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If a bakery sells éclairs, chances are high that I’ll be ordering one for myself to enjoy on the spot. Typically filled with vanilla custard and finished with a slick of chocolate on top, éclairs ...

This article may contain affiliate links that Microsoft and/or the publisher may receive a commission from if you buy a product or service through those links. If a bakery sells éclairs, chances are ...

Joanne Chang lightens up the custardy filling by folding in freshly whipped cream. With choux pastry, vanilla-flecked cream, and a simple chocolate glaze, these éclairs are mostly faithful to the ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

This dish is essentially made of three parts – the shell, pastry cream and glaze. For ease of cooking, we have separated the ingredients and method for each part. Please read the entire recipe for ...

Pastry chef Johnny Iuzzini has always found inspiration on the road. He credits one journey in particular—a motorcycle sojourn through the Côte d'Azur—with reigniting his focus and propelling him to ...

This dessert is inspired by the classic French éclair but simplifies the process by skipping the choux pastry and baking. Instead, we use graham crackers as the base, which soften with a luscious ...

This recipe offers all the great elements of an éclair – pastry, cream and chocolate – but with a little less work and time involved. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a baking ...