Trim away any excess pastry. For the filling, melt the butter in a medium pan over a low heat, then add the chocolate and stir until melted and smooth. Remove from the heat and stir in the sugar ...

This chocolate tart has orange all the way through – in the chocolate pastry, the filling and the zest flecked through the whipped cream. Serve it chilled or warm. For the pastry, sift the flour ...

Serve the éclairs as soon as possible after filling, or the pastry will go soggy ... into a large piping bag fitted with a 1cm (½ in) plain nozzle. Sprinkle the baking sheet with water (a ...