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 ...

Melt the chocolate over a double boiler or a bowl suspended over a pan of simmering water (do not allow the bottom of the bowl to touch the water) and allow it to cool slightly. Dip the tops of ...

This Chocolate Eclair Cake has all of that ... Serve each slice with fresh mint leaves if using. Keep any leftover cake ...

To make the icing put the chocolate and double cream in a heatproof bowl and set it over a pan of gently simmering water, stirring until smooth and shiny. Remove the bowl from the pan and leave ...

If you've ever indulged in a French chocolate éclair, you know it's a culinary experience that's hard to forget. The combination of a light pastry, creamy vanilla filling, and chocolate topping ...