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 ...

Place milk, butter and sugar in a saucepan with 60vml (¼ cup) water over medium-high heat. Season with salt and bring to the boil, stirring, until butter has melted. Remove from heat and add flour, ...

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Simply sign up to the Life & Arts myFT Digest -- delivered directly to your inbox. The French love the éclair more than any other cake. Yet, unlike the macaroon or the millefeuille, this strip of ...

I enjoy lemon in almost any recipe, served any way and in just about anything. Whether lemon is used in savory or sweet recipes, it is almost always a favorite of mine. A fresh squeeze of lemon in my ...