1. Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper. 2. Make basic choux pastry. Spoon dough into a piping bag fitted with a 1cm plain nozzle. Pipe 12cm-long logs, 6cm ...

Take on the éclair as your next Bake Off challenge. Paul Hollywood’s easy recipe ensures crisp, light choux pastry every time. Preheat the oven to 200C/400F/Gas 6. Generously grease a baking tray with ...

1 For the choux pastry: Preheat the oven to 180 degrees and line two baking trays with parchment paper. Put the milk, water, salt, sugar and butter into a medium-sized saucepan over a medium heat.

“Possibly everyone’s top teatime pleasure, eclairs are a bit of work, but are so worth it,” say Dave Myers and Si King – otherwise known as the Hairy Bikers. “Just picture yourself biting into that ...