So are eclairs French? In a word: Oui. Eclairs are more French than a beret-wearing mime eating a baguette while falling off the Eiffel Tower. Eclairs have been around in France since at least 1860.

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 ...

Even in the pastry world trends come and go. Macarons had more than their fair share of the spotlight, and who remembers cupcakes? Now it’s eclair’s time. The once humble pastry has now become haute ...

204 E. 10th St., nr. Second Ave.; 212-475-0929 It’s true, there’s not a lot of competition. Éclairs aren’t cupcakes. But after tasting one of Chika Tillman’s, you begin to wonder why. Light and airy ...

Chocolate éclairs are among the world's most famous pastries and they are certainly one of my great favourites. Choux pastry is really very easy to make, so do give it a try. It also translates into ...

For the fondant icing, with a handheld electric mixer, beat the fondant icing sugar in a wide bowl with enough cooled syrup to make a smooth icing which holds soft peaks when the beaters are removed.

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 ...

Add articles to your saved list and come back to them any time. Piping choux pastry into a log shape produces the beginnings of an eclair, a classic French treat that's impressive yet simple to make.

This year when it comes to festive food the focus has been firmly on pigs in blankets, with all manner of different versions launched. And if you have a sweet tooth it'll be Asda you want to head to ...