by Raymond Blanc

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 a 0.5cm/¼in nozzle.

Cakes and baking


Choux pastry has a reputation for being difficult to master, but in fact it’s no bother once you know the technique. A pre-heated hot oven is essential to raise and set the choux and if you take it out of the oven before it’s cooked thoroughly (firm to the touch) it will collapse. Any filling should not be added until the last possible moment because it will make the choux pastry sag.