Mary Berry Chocolate Eclairs are a classic and delightful treat, combining light choux pastry with a rich chocolate topping and a creamy filling. Perfect for an elegant dessert or a sophisticated afternoon tea, these eclairs embody the finesse of traditional French patisserie with Mary Berry’s accessible touch.
In this article, I’ll take you step by step through Mary Berry’s Chocolate Eclairs recipe, providing essential tips and techniques to master these elegant pastries. Let’s begin this delightful baking adventure!
What is Mary Berry Chocolate Eclairs Recipe?
Mary Berry Chocolate Eclairs are a delicious dessert made of choux pastry, whipped cream, and chocolate icing. Choux pastry is a light and airy dough that puffs up in the oven, creating a hollow shell that can be filled with cream. Whipped cream is a fluffy and creamy filling that adds sweetness and richness to the eclairs. Chocolate icing is a smooth and glossy topping that adds a decadent touch to the eclairs.
This recipe serves approximately 6-8 people and takes around 1 to 1.5 hours to prepare and bake.
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Why You Love this Recipe
Discover the joy of homemade Mary Berry Chocolate Eclairs, a recipe that promises both simplicity and indulgence.
- Effortless and Precise: This recipe is user-friendly, offering clear instructions and precise measurements for a foolproof baking experience.
- Accessible Ingredients: Enjoy making eclairs with readily available and affordable ingredients.
- Perfect Quantity: Ideal for gatherings, this recipe yields about 16 eclairs, ensuring enough to satisfy a crowd or to enjoy as leftovers.
- Exceptional Quality: Experience the delightful harmony of light and crispy choux pastry, paired with luxuriously creamy whipped cream, and topped with rich, smooth chocolate icing.
- Customizable Delight: Tailor these eclairs to your taste by experimenting with various cream and icing flavors or adding unique toppings for a personal touch.
Ingredients Needed to Make Mary Berry Chocolate Eclairs
To make chocolate eclairs, you will need the following ingredients:
For the choux pastry:
- 75 g (3 oz) butter, cut into cubes
- 175 ml (6 fl oz) water
- 100 g (4 oz) plain flour, sifted
- 3 eggs, beaten
For the whipped cream:
- 300 ml (10 fl oz) double cream
- 1 tsp vanilla extract
- 2 tbsp icing sugar, sifted
For the chocolate icing:
- 100 g (4 oz) dark chocolate, chopped
- 25 g (1 oz) butter
- 2 tbsp golden syrup
- 2 tbsp water
Useful Equipment
- A large saucepan
- A wooden spoon
- A baking sheet
- Baking parchment
- A piping bag with a large plain nozzle
- A wire rack
- A small saucepan
- A heatproof bowl
- A whisk
- A sharp knife
- A spoon
Instructions to Make Mary Berry Chocolate Eclairs
Step 1: Preheat the oven and prepare the baking sheet
- Preheat the oven to 200°C (180°C fan, gas mark 6).
- Line the baking sheet with baking parchment.
Step 2: Make the choux pastry
- Put the butter and water in a large saucepan and bring to a boil over medium-high heat, stirring occasionally.
- Once the butter has melted and the mixture is boiling, remove from the heat and quickly tip in the flour, stirring vigorously with a wooden spoon until a smooth dough forms.
- Return the saucepan to low heat and cook for a few minutes, stirring constantly, until the dough comes away from the sides of the pan and forms a ball.
- Transfer the dough to a large bowl and let it cool slightly, then gradually add the eggs, beating well after each addition, until the dough is smooth and glossy. You may not need all the eggs, depending on the size and moisture content of the dough. The dough should be soft enough to pipe, but not too runny.
Step 3: Pipe the choux pastry onto the baking sheet
- Spoon the dough into the piping bag and pipe 10 cm (4 inch) long strips onto the prepared baking sheet, leaving some space between them. You should have about 16 strips in total.
Step 4: Bake the choux pastry in the oven
- Bake the choux pastry in the preheated oven for 20 to 25 minutes, or until golden and crisp. Do not open the oven door during baking, as this may cause the pastry to collapse.
Step 5: Make a slit in each eclair and let them cool
- Once the pastry is done, remove it from the oven and make a small slit in the side of each eclair with a sharp knife, to let the steam escape. Transfer to a wire rack and let them cool completely.
Step 6: Make the whipped cream
- Put the cream, vanilla extract, and icing sugar in a large bowl and whisk until soft peaks form. Do not over-whisk, as the cream may become too stiff and grainy.
Step 7: Make the chocolate icing
- Put the chocolate, butter, golden syrup, and water in a heatproof bowl and set it over a small saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate has melted and the mixture is smooth and glossy.
Step 8: Assemble the eclairs
- Cut each eclair in half horizontally and spoon or pipe some whipped cream onto the bottom half. Place the top half back on and drizzle some chocolate icing over it. Repeat with the remaining eclairs.
Step 9: Enjoy or store the chocolate eclairs
- Enjoy your chocolate eclairs, or store them in an airtight container in the refrigerator for up to 2 days.
What Do I Serve With Mary Berry Chocolate Eclairs?
Mary Berry Chocolate Eclairs is a versatile dessert, perfect for any celebration or as a personal indulgence.
- As-Is or Enhanced: Serve these elegant eclairs plain or elevate them with toppings like fresh strawberries, raspberries, or bananas, crunchy nuts like almonds or pistachios, or even playful sprinkles in chocolate or rainbow hues.
- Complementary Creaminess: For an added layer of indulgence, pair them with a dollop of whipped cream or a scoop of ice cream for a delightful temperature contrast.
- Beverage Pairings: Complement these eclairs with a classic cup of coffee, a relaxing tea, or a glass of milk for a creamy match. For chocolate lovers, hot chocolate doubles the cocoa delight. To add a touch of luxury, serve with champagne for a festive touch.
Pro Tips to Make Perfect Mary Berry Chocolate Eclairs
Enhance your baking skills with these pro tips for creating perfect Mary Berry Chocolate Eclairs.
- Choux Pastry Perfection: Ensure your choux pastry rises beautifully by keeping the oven door closed during baking. After baking, quickly make a small slit in each eclair to release steam, preventing collapse.
- Stable Whipped Cream: For whipped cream that maintains its shape, dissolve a teaspoon of gelatin in a tablespoon of water and mix it into the cream before whipping. This simple step ensures the cream remains firm and doesn’t ooze out.
- Glossy Chocolate Icing: For an extra shine on your chocolate icing, add a teaspoon of vegetable oil or corn syrup before melting. This trick lends a luxurious glossy finish, making it easier to drizzle and more visually appealing.
- Festive Decoration Ideas: Personalize your eclairs with creative toppings like sprinkles, nuts, or fresh fruit. Experiment with various cream and icing flavors such as coffee, caramel, or lemon for an exciting twist on the classic eclair.
Variations of Mary Berry Chocolate Eclairs
Transform the classic Mary Berry Chocolate Eclairs with these delightful variations, catering to different tastes and occasions.
- Coffee Eclairs: Infuse a coffee twist by adding 2 teaspoons of instant coffee dissolved in hot water to the whipped cream. For the icing, use milk chocolate and mix in coffee for a mocha flavor.
- Caramel Eclairs: Create a caramel version by incorporating caramel sauce into the whipped cream and using white chocolate for the icing, enriched with additional caramel sauce.
- Lemon Eclairs: For a citrusy variant, mix lemon juice and zest into the whipped cream and use white chocolate for the icing, accentuated with lemon for a refreshing zing.
How do I store Mary Berry Chocolate Eclair leftovers?
Keep your Mary Berry Chocolate Eclairs fresh and delicious with these storage tips.
- Refrigeration for Freshness: Store leftover eclairs in an airtight container in the fridge for up to 2 days, maintaining their freshness and flavor.
- Separation to Avoid Sogginess: To prevent sogginess, store pastry shells, and cream or icing separately. Pastry shells can be frozen for up to 3 months, wrapped in foil or plastic wrap. Keep cream and icing refrigerated in separate containers or piping bags for later use.
How do I reheat Mary Berry Chocolate Eclair leftovers?
Enjoy your Mary Berry Chocolate Eclairs just like fresh with these effective reheating methods.”
- Oven Reheating for Optimal Texture: For eclairs that retain their crispness, preheat your oven to 180°C (160°C fan, gas mark 4). Place the whole eclairs on a baking sheet and warm them for 5 to 10 minutes until they regain their warmth and crisp texture.
- Microwave for Quick Warmth: If time is of the essence, place the eclairs on a microwave-safe plate and heat them for 10 to 15 seconds. This method is quick and will soften the eclairs, making them warm and tender.
- Reassembling Stored Eclairs: If you have stored the components separately, you have two options:
- Pre-Reassembly and Reheat: Fill the pastry shells with cream and add the icing before reheating. This approach allows the entire eclair to be warmed uniformly.
- Reheat and Reassemble: Warm the pastry shells first, following the oven or microwave method. Once reheated, fill them with cream and top with icing. If the icing has thickened, gently warm it in the microwave or over simmering water for easy drizzling.
Nutrition value per eclair:
- Calories: 155 kcal
- Fat: 12 g
- Saturates: 7 g
- Carbs: 9 g
- Sugars: 4 g
- Fibre: 0 g
- Protein: 3 g
- Salt: 0.1 g
FAQs
Can I make Mary Berry’s Chocolate Eclairs in advance and how should I store them?
Yes, you can prepare the eclairs in advance. Store the unfilled choux pastry shells in an airtight container at room temperature for up to 2 days or freeze them for up to a month. It’s best to prepare the cream filling and chocolate icing fresh, but they can also be refrigerated separately for a day or two. Assemble the eclairs close to serving time to prevent them from becoming soggy.
How do I make sure the choux pastry rises well?
To make sure the choux pastry rises well, do not open the oven door during baking, and make a small slit in the side of each eclair as soon as they come out of the oven, to let the steam escape and prevent them from collapsing.
How do I make the whipped cream more stable?
To make the whipped cream more stable, you can add a teaspoon of gelatin dissolved in a tablespoon of water to the cream before whipping it. This will help the cream hold its shape and prevent it from oozing out of the eclairs.
How do I make the chocolate icing more shiny?
To make the chocolate icing more shiny, you can add a teaspoon of vegetable oil or corn syrup to the chocolate mixture before melting it. This will give the icing a glossy finish and make it easier to drizzle over the eclairs.
How do I ensure my choux pastry for the eclairs puffs up and doesn’t collapse?
To ensure the choux pastry puffs up, bake it at the right temperature without opening the oven door during the initial baking period, as this can cause temperature fluctuations that affect the rise. Also, make a small slit in each eclair immediately after baking to release steam and prevent collapsing. Let them cool on a wire rack to avoid moisture buildup, which can make them soggy.
My chocolate icing on the eclairs isn’t smooth or shiny. How can I improve it?
For smooth and shiny chocolate icing, make sure to melt the chocolate gently over a double boiler or in short bursts in the microwave, stirring frequently to avoid overheating. Adding a small amount of vegetable oil or corn syrup can give the icing a glossy finish. If the icing seems too thick, you can thin it with a little extra water or cream, heating it gently until it reaches the desired consistency.
Can I make variations of the classic chocolate eclair from Mary Berry’s recipe?
Absolutely! Mary Berry’s chocolate eclair recipe is quite versatile. You can create various flavors by altering the cream filling or the icing. For example, add coffee, lemon, or caramel flavors to the cream. You can also experiment with different types of chocolate for the icing or add fruit purees for a fruity twist. The base choux pastry recipe remains the same, and you can get creative with the fillings and toppings.
Conclusion
I hope you enjoyed this article and learned how to make chocolate eclairs using the recipe from Mary Berry. She is a master of baking and her recipes are always easy to follow and delicious. Chocolate eclairs are a classic French dessert that is perfect for any occasion, whether it is a birthday, a party, or a treat for yourself. They are light and airy, filled with creamy whipped cream, and topped with decadent chocolate icing. They are sure to impress your guests and satisfy your sweet tooth. Try making them at home and let me know how they turn out. Thank you for reading and happy baking!
