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 ...

This is seriously the BEST classic chocolate eclair recipe that will take you through how to make eclairs at home step by step. It's a foolproof recipe designed for home bakers in their kitchen ...

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 ...

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, ...

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.

It’s February and so many changes are being made already. Yet, I’m staying true to my plan to try new things. This month’s article features my first attempt at pate a choux, also known as cream puffs.

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, fillable hole ...

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 ...

When it comes to pastries, the French set the standard. Just take the eclair. The word means lightning and is so named because it is eaten in a flash. How could you not? These fluffy, oblong pastries ...