Joanne Chang's recipe for chocolate-coated éclairs hews fairly close to the traditional French dessert, with puffy pâte à choux, custardy crème pâtissière, and a bittersweet chocolate glaze. Whipped ...

Eclairs are a French pastry known for their long, finger-like shape and pastry cream filling. Add a layer of chocolate ganache to the top and you have the classic chocolate eclair. Like their smaller, ...

In a new YouTube video, Dr. Pimple Popper pops a custardy steatocystoma hidden in a patient’s earlobe. Fans are comparing the cyst's contents to everything from eclair filling to spray margarine. A ...

Preheat oven to 425℉. In a medium saucepan, combine butter, water and salt. Cook until mixture comes to a boil and butter completely melts. Make sure your éclairs are well spaced on the parchment.

Preheat the oven to 170C/325 F. For the choux pastry, place the water, milk, butter, sugar and salt in a medium saucepan over a high heat and bring the mixture to a boil. Remove the pan from the heat ...

There's no better time to try a new flavor than today. Le Meridien's new regionally inspired eclairs in Budapest. Courtesy Le Meridien — -- As enthusiasm for hybrid stunt desserts wanes, pastry ...