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 ...

For the choux pastry, boil milk, water, butter and sugar together in a heavy bottomed saucepan over high heat. Remove from the heat and add the flour, combining thoroughly. Add the eggs, one at a time ...

A classic pastry recipe you'll want to master. "Possibly everyone’s top teatime pleasure, eclairs are a bit of work, but are so worth it," say Dave Myers and Si King – otherwise known as the Hairy ...