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To assemble the éclairs, use a small, sharp knife to cut the pastries in half and pipe the cream into the centre. Dip the top of each éclair in the chocolate and refrigerate until just set. Makes 12.

Classic French cuisine goes vegan with this decadent chocolate-covered, cream-stuffed éclair recipe from popular vegan chef and cheesemaker Miyoko Schinner.

This easy eclair cake uses instant pudding mix for a no-bake dessert that’s simple to prepare and always a crowd-pleaser. The base of this cake consists of layers of graham crackers and instant ...

Perk up your baking repertoire (see what we did there?) with a shot of coffee and Abigail Donnelly’s recipes for espresso ...

This is one of the back-of-the-box recipes that has become a staple for potlucks and family gatherings. For good reason, tooI’m always intrigued by a recipe that only requires a handful of ...

Follow our thoroughly-tested recipes for choux success. We’ve got sweet and savoury ideas to impress, including a cheesy choux wreath with smoked salmon and giant chocolate éclair. Ravneet Gill's ...

These easy moist chocolate muffins are the perfect treat when you’re craving something sweet ... Just keep in mind the texture may change slightly. This recipe contains dairy and eggs, but you can ...

Build a teetering double-chocolate meringue tower with our easy recipe. The crisp meringues are served with double cream and chocolate sauce. Fudgy, dense chocolate cake meets light and fluffy ...