For the choux pastry, put the butter and 150ml water in a small pan over a low heat. Bring slowly to the boil, tip in the flour, then remove from the heat. Stir vigorously. Once the éclairs have ...

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 ...

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 ...

French chocolate éclairs are one of those timeless pastries that never fail to impress. With their light choux shells, silky chocolate cream, and glossy chocolate glaze, they’re the perfect mix of ...

Drawn from their European roots, Le Méridien Éclairs allow guests and locals another way to unlock their destination. Through local recipes and a modern perspective on this quintessentially French ...

Celebrate cherry blossom season all year round with these festive eclairs! Originating in France, the eclair is a delicate pastry that’s traditionally filled with a vanilla-flavoured cream. However, ...