Afternoon tea goes glam with these Paris patisserie-style choux pastry fingers with berry liqueur cream filling
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Secrets of success
No one wants to take a bite of an eclair and get a mouthful of air. Poking three holes along the bun to pipe in the filling may seem fiddly, but it’s the best way to ensure that lots of lovely custardy cream gets inside and each mouthful tastes as good as it looks.