Preheat oven to 425℉. In a medium saucepan, combine butter, water and salt. Cook until mixture comes to a boil and butter completely melts. Make sure your éclairs are well spaced on the parchment.

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 nozzle and ...

Can’t decide which éclair is your favourite? Better have one of each then. Equipment and preparation: You will need a large piping bag fitted with a 1cm/½in plain nozzle. Preheat the oven to 220C/200C ...

1 For the choux pastry: Preheat the oven to 180 degrees and line two baking trays with parchment paper. Put the milk, water, salt, sugar and butter into a medium-sized saucepan over a medium heat.

11:54, Mon, Oct 26, 2020 Updated: 11:58, Mon, Oct 26, 2020 Chocolate eclairs look like the sort of dessert that is difficult to make, but with this recipe you can’t go wrong. You’ll need to set aside ...