Choux pastry is unlike any other dough. There's no resting, no laminating, no blind baking. You cook it twice: once on the stove, once in the oven. That first cook drives off the moisture and sets the starch, which is what gives choux its structure and its hollow centre.

Actually, this recipe is made with white chocolate, but we call it vanilla glaze since that's the one we use to glaze our vanilla eclairs. This is a very easy recipe that requires only a few ingredients.

At Eclair at the Bay, we’re always playing with pastry, taking it beyond tradition. While choux is typically reserved for sweet éclairs and profiteroles, this dough is wonderfully versatile and makes the perfect base for savoury creations too.

We know you all have been craving this recipe for our Honey Layer Cake, also called Medovik. Originally from Eastern Europe, this cake is incredibly moist and delicious! It’s a favoruite whenever we slice it at our pastry shop.

A Croquembouche is a stunning French dessert made from choux, known as profiteroles, artfully stacked into a towering cone and held together with delicate threads of toffee. 

The Paris Brest is one of France’s most iconic pastries, known for its unique combination of light, airy choux pastry and rich, nutty praline cream filling.

Sablé dough is the foundation of almost every tart we make. It's buttery and short with a slight crumble, and when baked it holds its shape without becoming hard or tough.

Wedding cakes have been changing. The elaborate tiered confections that dominated for decades have given way to something more diverse; dessert tables, large tarts, creative centrepieces that reflect the couple rather than a convention.

The éclair has been on patisserie menus for nearly two centuries. Most people who eat one have no idea where it came from, who shaped it, or why it carries the name it does.