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.

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.

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 ...

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 ...

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 ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Piping choux pastry into a log shape produces the beginnings of an eclair, a classic French treat ...

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 ...

'I'm looking for choux pastry that is well developed, puffed up and evenly cooked,' says Michel Roux Jnr, who spent his apprentice years learning to pipe crème patissière through the underside of ...

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 ...