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Take on the éclair as your next Bake Off challenge. Paul Hollywood’s easy recipe ensures crisp, light choux pastry every time. Preheat the oven to 200C/400F/Gas 6. Generously grease a baking tray with ...

1 For the choux pastry: Preheat the oven to 180 degrees and line two baking trays with parchment paper. Put the milk, water, salt, sugar and butter into a medium-sized saucepan over a medium heat.

I was at the bakery picking up some rye bread when I spied a tray of chocolate eclairs. There were only three eclairs left and this was a mid-morning bakery run. The folks behind the counter told me ...