Anthony Cannedy, Alexander Celeste and Keith Desjardin from Pinkerton Academy make a decadent pastry cream to fill chocolate-glazed eclairs Anthony Cannedy, Alexander Celeste and Keith Desjardin from ...

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 ...

This dish is essentially made of three parts – the shell, pastry cream and glaze. For ease of cooking, we have separated the ingredients and method for each part. Please read the entire recipe for ...

Try making Maple From Canada’s delicious maple syrup cream and glazed eclairs, covered in candied pecans, as a delicious pastime this weekend. Who can say no to an eclair? Light and fluffy, creamy and ...

1. Place the chocolate in a large bowl. 2. In a medium saucepan, combine the butter, cream, water, vanilla, corn syrup and salt. Bring to a good simmer over high heat. Remove from heat. 3. Pour the ...

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.

They say inspiration never takes a vacation. After a culinary epiphany, I believe it. One morning during a recent trip, I went to breakfast at the Manhattan Delicatessen and Bakery in Palm Springs.

There are two different ways to fill éclairs. You can make a small hole in the base (or at one end) of the éclair, and using a piping bag with a straight nozzle (about 5mm), squeeze the cream into the ...