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 ...

Whisk the cream to soft peaks and fold into the chocolate-raspberry. Transfer to a piping bag fitted with a round tip (n°10). Assembly and decoration: Use a round tip (n°6), to pierce 3 small holes in ...

Typically filled with vanilla custard and finished with a slick of chocolate on top, éclairs always hit the spot for me. They're creamy, not too sweet, and have chocolate, which checks all my ...