Love the taste of chocolate éclairs but dread the kitchen hassle? This no-bake cake is your perfect solution, delivering the ...

is a creamy custard that is the perfect filling for cakes, eclairs, donuts, and tarts. It has a silky smooth texture and delicious vanilla flavor. My vanilla pastry cream filling recipe is easy to ...

For the filling, melt the chocolate in a bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water or the chocolate will burn. Pour the melted chocolate into the pastry ...

Leave for 20 minutes to cool. Make the filling by whipping the cream with the icing sugar and vanilla bean paste in a bowl until soft peaks form when the whisk is removed from the bowl.

With the many patisserie and chocolate shops in Paris, I always found it hard to walk past that perfect chocolate eclair. This filling of chocolate pastry cream makes them all the more appealing ...

Serve the éclairs as soon as possible after filling, or the pastry will go soggy. Preheat the oven to 220°C (fan 200°C/425°/Gas 7). Grease a large baking sheet. To make the éclair mixture ...