Light and airy choux pastry is filled with vanilla flavoured cream and covered in a dark chocolate glaze for a classic ...

Pipe mounds of choux dough on silicon mat. * Take out chocolate craquelin from freezer, remove baking paper and cut into circles (5cm) with the help of cookie cutter. * Transfer craquelin rounds ...

Master the art of the French pastry to make profiteroles, Paris-Brests and classic chocolate éclairs. Choux pastry, or pâte à choux, is a versatile and delectable dough that creates an array of ...

Rich and decadent, these delights are well worth the effort. You can make all of the components ahead of time and assemble the eclairs on the day. Bring the ganache back to room temperature to ...

Chef Ely Salar of Patisserie Le Choux-Colat generously pours a chocolate mirror glaze on mini cakes at his newly opened store at The Podium. He then crushes house-made feuilletine crunch and ...