A classic crème pâtissière (vanilla pastry cream filling) is a creamy custard that is the perfect filling for cakes, eclairs, ...

Love the taste of chocolate éclairs but dread the kitchen hassle? This no-bake cake is your perfect solution, delivering the ...

For the filling, melt the chocolate in a bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water or the chocolate will burn. Pour the melted chocolate into the pastry ...

Cool on a wire rack. To make the filling, beat the mascarpone in a bowl until smooth. Beat in the icing sugar and coffee. Whip the cream until it holds soft peaks when the whisk is removed.

Line two flat baking trays with parchment. Put the butter, sugar, and water into a pan and heat slowly until boiling. Remove from the heat and add in the flour stirring vigorously until it is ...

With the many patisserie and chocolate shops in Paris, I always found it hard to walk past that perfect chocolate eclair. This filling of chocolate pastry cream makes them all the more appealing ...

6) Remove and allow to cool. 7) To fill the eclairs, fold the whipped cream and cooled vanilla pudding together (optional). 8) Using a piping tip for filling eclairs, pipe the filling into the the ...

Serve the éclairs as soon as possible after filling, or the pastry will go soggy. Preheat the oven to 220°C (fan 200°C/425°/Gas 7). Grease a large baking sheet. To make the éclair mixture ...