Joanne Chang is a James Beard award-winning pastry chef, restaurateur, and five-time cookbook author with close to 30 years in the culinary industry. Since 2000, she's been the owner of Boston's Flour ...

This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources ...

Learn how to make classic éclairs filled with smooth vanilla cream and topped with a delicious finish. A homemade dessert ...

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.

Every few years, there is a new trend in the pastry world. A decade ago, it was cupcakes, whose superiority was challenged by whoopie pies. Then, macarons (the round French kind, not the coconut ones) ...

Can’t decide which éclair is your favourite? Better have one of each then. Equipment and preparation: You will need a large piping bag fitted with a 1cm/½in plain nozzle. Preheat the oven to 220C/200C ...

Costco is known for stocking mega-sized versions of everything we might need, from Metamucil to oversized Kirkland margaritas. It's also known for amazing bakery items, including enormous pies and ...

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or ...

Raymond Blanc's recipe for chocolate éclairs is full of tips and advice, including how to freeze. Equipment and preparation: You will need a large piping bag fitted with a 1.5cm/½in fluted nozzle and ...