This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

To assemble the eclairs: With the end of a chopstick or similar instrument, make two holes in the bottom of each eclair. Transfer the mocha mousse filling to a pastry bag fitted with a 3/8-inch plain ...

No-bake eclair cake offers decadence without all the work, and you can elevate your dessert even more by adding this secret ingredient to the ganache.

Pate a choux is the stuff of magic in the kitchen. Pipe a soft, sticky dough onto a baking sheet and slide it into a hot oven. In mere minutes the dough puffs up -- practically exploding to double, ...

Practicing choux pastry by making chocolate eclairs.

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.

Atrás quedaron los éclairs tradicionales, pastelillos glaseados elaborados con pasta choux y rellenos de cremas de chocolate, vainilla o café. Hoy la tendencia es elaborarlos con colores vibrantes y ...

I believe in miracles. How else can you explain a process that turns just a few common ingredients - flour, milk, butter, salt and eggs - into a dough that puffs up when it cooks, leaving a large, ...

Add Yahoo as a preferred source to see more of our stories on Google. Homemade profiteroles with cream - Anna Makarenkova/Getty Images Pâte à choux is a posh name for what the rest of us mere mortals ...

Voluptuous cream-filled éclairs used to be the big girl’s blouse of patisserie shops. But the premier league’s pastry chefs have been at them, and those super-sized fingers of indulgence have been ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...