If you've ever bitten into a crispy, flaky croissant and then later enjoyed a cream-filled éclair, you might assume they're made from the same kind of flakey dough. After all, both have layers, both ...

This is the 50th recipe in our Kitchen Cabinet series, and to mark the occasion we have a baking project for the bank-holiday weekend. Ever wondered how pastry chefs get those unusual markings and ...

Dessert: French chocolate éclairs are one of those timeless pastries that never fail to impress. With their light choux shells, silky chocolate cream, and glossy chocolate glaze, they’re the perfect ...