Choux-t for the stars

There is something ineffably sophisticated about an éclair. Crunchy on the outside and sweet and creamy on the inside, éclairs are as fun to eat as they are to make. Check out our guide to learn how to make the perfect éclair at home.

How to cook

Profiterole proficiency

Once you’ve mastered éclairs, why not give profiteroles a go? These stout little pastries use the same choux pastry as éclairs. Profiteroles can be filled with cream, or used as the base for a towering croquembouche.

Cauliflower power

Cauliflower's image has had quite the turnaround over the last few years, as the vegetable rocketed from bottom of the barrel to star of the show. Whether you're cooking regular-old white cauliflower or some ravishing romanesco, we have the perfect recipe for you.