Chocolate ganache is a rich and smooth topping that adds a touch of indulgence to any dessert. Made with just chocolate and ...

12 choux buns should be able to be piped ... of boiling water in a bowl – then add in the broken up pieces of white chocolate – to make a ganache. 2. Dip or drizzle the tops of the eclairs ...

Choux pastry freezes well once it's cooked ... cling film to prevent a skin from forming and leave to cool. For the chocolate ganache, break the chocolate into pieces and place in a heatproof ...

Choux pastry, the base of pastries such as profiteroles, eclairs and gougere, is essentially a paste that when baked, captures steam within it to puff up and produce a hollow case. It’s the ...