Profiteroles like you've never seen them before! With chocolate snowflakes and caramel hazelnut berries.
Award-winning writer, Fiona Beckett, shares her recipe for the classic dessert, from BBC Good Food.
A citrusy twist on a French classic. These scrumptious Lemon Meringue Eclairs are the perfect addition to a Mother’s Day feas
How to make choux pastry. If you’re afraid of making choux pastry – the classic buns used for profiteroles and éclairs – don't be; it's simple.
With chocolate, double cream, black cherries and a splash of brandy, make and freeze these black forest cake inspired choux buns ahead of time to create a delicious, sophisticated dessert in minutes
Chocolate logs, truffles, cakes, tortes and roulades. take your pick and indulge - it's Christmas!
Salted caramel and chocolate profiteroles (Simply Gourmet)
Mocha Eclairs - Patisserie Makes Perfect
For the choux pastry plain flour butter, chopped into small cubes 4 tbsp each milk and water 1 tsp caster sugar pinch salt 3 large eggs, lightly beaten For the filling and topping fresh or frozen raspberries 3 tbsp icing sugar 2 tbsp lemon j
These light and airy strawberry éclairs are a fantastic summery twist on the classic chocolate. They're a little effort, but look stunning - they'll be a hit with adults and kids alike
Profiteroles with cream and chocolate sauce, stacked up high like a croquembouche, makes this one showstopping dessert
Croquembouche tower from Fancy That Wedding Cakes - Unconventional wedding cakes Harper's Bazaar