Equipment and preparation: You will need a large piping bag fitted with a 1.5cm/½in fluted nozzle and a 0.5cm/¼in nozzle. Preheat the oven to 170C/325F/Gas 3. For the choux pastry, place the ...

Grease two large baking trays with butter ... Repeat with the yellow icing on the remaining six eclairs. Place on top of the lemon cream filled eclairs. Drizzle the melted white chocolate over ...

Craving a delightful dessert that's both easy to make and guaranteed to impress? Look no further than this chocolate eclair ...

Preheat the oven to 220°C (fan 200°C/425°/Gas 7). Grease a large baking sheet. To make the éclair mixture (choux pastry), put the butter in a heavy-based pan with 150ml (5fl oz) water and heat ...