Raymond Blanc's recipe for chocolate éclairs is full of tips and ... Pierce the underside of each éclair four times with the tip of the nozzle, gently squirting a little of the filling into ...

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 ...

This month Le Cordon Bleu Chefs make eclairs, a classic from ... the raspberry with the finesse of milk chocolate. Gold powder adds a sparkle to this gourmandize that will please anyone with a sweet ...

Remove from the oven and make a small incision in the side of each éclair to allow steam to escape ... Drizzle over the melted chocolate. Browse more chocolate recipes here.

Allow to cool to room temperature. 4. To make the chocolate torte, preheat the oven to 160°C. Place the butter into a heavy-based saucepan. Allow it to melt and bubble over a medium heat. Turn off the ...