Mary Berry’s Chocolate Eclairs are delightful treats that feature a velvety vanilla pudding center and a thick layer of chocolate icing on top. They only need 35 minutes in the oven before they’re ready to be devoured.
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- Mary Berry’s Death By Chocolate Cake
- Mary Berry Chiffon Cake Recipe
- Mary Berry Strawberry Shortcake Recipe
💗 Why You’ll Love This Mary Berry Chocolate Eclairs Recipe:
- Irresistible Combination: These eclairs offer the perfect blend of crispy pastry, velvety pudding, and luscious chocolate frosting.
- Homemade Charm: Crafting these treats at home ensures a fresh, delightful dessert experience.
- Impressive Dessert: Serve them at gatherings or as a special treat to impress family and friends.
- Versatile Delight: Customize the filling or frosting to suit your taste, making it a versatile recipe.
- Satisfaction Guaranteed: Savor the satisfaction of creating a classic and beloved dessert from scratch.
❓ What Is Mary Berry’s Chocolate Eclair Recipe?
Mary Berry’s Chocolate Eclair recipe features choux pastry strips filled with creamy vanilla pudding, topped with chocolate frosting. The homemade eclairs are a delectable and impressive dessert, offering a perfect balance of textures and flavors.
📜 Mary Berry Chocolate Eclairs Ingredients
- 1 cup water
- 1/2 cup butter, cubed
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
Filling:
- 2-1/2 cups cold 2% milk
- 1 package (5.1 ounces) instant vanilla pudding mix
- 1 cup heavy whipping cream
- 1/4 cup confectioners’ sugar
- 1 teaspoon vanilla extract
Frosting:
- 2 ounces semisweet chocolate
- 2 tablespoons butter
- 1-1/4 cups confectioners’ sugar
- 2 to 3 tablespoons hot water
👩🍳 How To Make Mary Berry Chocolate Eclairs
- Prepare a 400-degree oven. Put the water, butter, and salt into a large saucepan and bring to a boil. Combine the flour into the mixture all at once and knead it into a smooth ball.
- Take off the heat and set aside for 5 minutes. Toss in the eggs one by one and whip them thoroughly between additions. Keep pounding it until it reaches a silky smooth consistency.
- Put the dough on a prepared baking sheet and cut it into nine 4-by-1-and-a-half-inch strips using a tablespoon or a pastry tube fitted with a #10 or large round tip.
- Bake for 35-40 minutes, or until risen and golden brown. Arrange on a cooling rack. Remove the eclairs’ tops and divide them in half right away. Remove any soft dough from within. Nice eclairs.
- Combine the pudding mix and milk in a large bowl, and mix until smooth, as directed on the box. Whip the cream until it forms soft peaks in a separate bowl.
- Mix in the confectioner’s sugar and vanilla and then mix it into the pudding. Fill eclair shells, reserving the remaining filling in the fridge. Change the caps.
- To make the frosting, microwave the chocolate and butter until melted and creamy.
- Add the confectioners’ sugar and enough boiling water to make a smooth mixture. Allow to cool off. Frost eclairs. Keep cool and refrigerate.
💭 Recipe Tips
- Precise Measurements: Ensure accurate measurements, especially for the choux pastry, to achieve the right texture.
- Patience with Pastry: Allow the pastry dough to rest and cool before adding eggs for a smooth consistency.
- Proper Filling: Whip the cream to soft peaks and blend it well with the pudding for a light and fluffy filling.
- Smooth Chocolate: When making the frosting, add just enough hot water to achieve a smooth, pourable consistency.
- Speedy Assembly: Fill and frost the eclairs promptly to prevent them from getting soggy.
🍓 What Pairs Nicely With Mary Berry Chocolate Eclairs?
Mary Berry’s Chocolate Eclairs combines with a tasty complement to a hot beverage like coffee or hot chocolate, or some condiment such as caramel sauce or strawberry jam.
🥶 How To Store Leftover Mary Berry Chocolate Eclairs?
- At Room Temperature: Leftover chocolate eclairs can be preserved for 2 days at room temperature when placed in an airtight container.
- In The Fridge: Leftover chocolate eclairs can be kept fresh in the fridge for 3 to 4 days if stored in a tightly sealed container.
- In The Freezer: You can freeze leftover chocolate eclairs for 2 to 3 months be sure to transfer them in a freezer bag. Leave in the fridge overnight to thaw.
🥵 How To Reheat Mary Berry Chocolate Eclairs?
- Oven: Turn the oven temperature up to 300 degrees Fahrenheit then arrange chocolate eclairs on a baking pan and heat them for 5-10 minutes.
- Microwave: Prepare a microwave-safe plate for chocolate eclairs and heat it on a low-power setting In short bursts of 10 to 15 seconds.
FAQs
What kind of pastry is chocolate eclair made from?
Chocolate Eclairs are made from choux pastry, a light, and airy dough that puffs up during baking, creating the Eclairs’ characteristic hollow interior.
How do you keep chocolate eclairs crispy?
To keep chocolate eclairs crispy, return them to a turned-off oven after baking leave the oven door slightly ajar to allow moisture to escape.
Why are my chocolate eclairs not hollow inside and hard?
Your chocolate eclairs may not be hollow inside and might be hard if your flour lacks sufficient protein, affecting the pastry’s structure and texture.
Why didn’t my chocolate eclairs puff up?
Your chocolate eclairs might not have puffed up if your oven temperature was too low, as it may not generate adequate steam for proper pastry expansion.
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Mary Berry Chocolate Eclairs Nutrition Facts
Amount Per Serving
- Calories 341
- Total Fat 19g
- Saturated Fat 7.2g
- Trans Fat 0g
- Cholesterol 67mg
- Sodium 270mg
- Potassium 69.4mg
- Total Carbohydrates 38g
- Dietary Fiber 0.9g
- Sugars 22g
- Protein 4.5g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Chocolate Eclairs
Description
Mary Berry’s Chocolate Eclairs are delightful treats that feature a velvety vanilla pudding center and a thick layer of chocolate icing on top. They only need 35 minutes in the oven before they’re ready to be devoured.
Ingredients
Filling:
Frosting:
Instructions
- Prepare a 400-degree oven. Put the water, butter, and salt into a large saucepan and bring to a boil. Combine the flour into the mixture all at once and knead it into a smooth ball.
- Take off the heat and set aside for 5 minutes. Toss in the eggs one by one and whip them thoroughly between additions. Keep pounding it until it reaches a silky smooth consistency.
- Put the dough on a prepared baking sheet and cut it into nine 4-by-1-and-a-half-inch strips using a tablespoon or a pastry tube fitted with a #10 or large round tip.
- Bake for 35-40 minutes, or until risen and golden brown. Arrange on a cooling rack. Remove the eclairs’ tops and divide them in half right away. Remove any soft dough from within. Nice eclairs.
- Combine the pudding mix and milk in a large bowl, and mix until smooth, as directed on the box. Whip the cream until it forms soft peaks in a separate bowl.
- Mix in the confectioner’s sugar and vanilla and then mix it into the pudding. Fill eclair shells, reserving the remaining filling in the fridge. Change the caps.
- To make the frosting, microwave the chocolate and butter until melted and creamy.
- Add the confectioners’ sugar and enough boiling water to make a smooth mixture. Allow to cool off. Frost eclairs. Keep cool and refrigerate.
Notes
- Precise Measurements: Ensure accurate measurements, especially for the choux pastry, to achieve the right texture.
- Patience with Pastry: Allow the pastry dough to rest and cool before adding eggs for a smooth consistency.
- Proper Filling: Whip the cream to soft peaks and blend it well with the pudding for a light and fluffy filling.
- Smooth Chocolate: When making the frosting, add just enough hot water to achieve a smooth, pourable consistency.
- Speedy Assembly: Fill and frost the eclairs promptly to prevent them from getting soggy.