Love the taste of chocolate éclairs but dread the kitchen hassle? This no-bake cake is your perfect solution, delivering the same delight without the fuss.

While it may be one of the most unexpected foods to cook over the grill, cooking pastry for an eclair over the sound of crackling flames might make more sense than you originally thought.

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 ...

Stir straight away and make sure to keep going, to avoid any lumps. The mixture should look smooth and be coming away from the sides of the pan as you mix it. Take off the heat and start adding ...

Remove the pan from the heat and beat furiously with a wooden spoon – don’t worry, the mixture will look messy at first but will soon come together to make a smooth heavy dough. Put the pan ...

Preheat the oven to 220°C (fan 200°C/425°/Gas 7). Grease a large baking sheet. To make the éclair mixture (choux pastry), put the butter in a heavy-based pan with 150ml (5fl oz) water and heat ...

Food lovers beware! A mouth-watering new spot in the heart of Paris. The name? Donatien Maître Éclair. Already established in Strasbourg, the shop offers a dozen variations of this famous French ...