Mary Berry’s Chocolate Eclairs recipe is made with butter, water, bread flour, eggs, heavy cream, confectioners’ sugar, cocoa powder, and rum. This delicious Chocolate Eclairs recipe creates a decadent dessert that takes about 40 minutes to prepare and can serve up to 20 people.
Mary Berry Chocolate Eclairs Ingredients
- ¼ cup (2 oz/55g) butter
- ¾ cup (6 oz/150ml) water
- ½ cup (2 oz/65g) bread flour
- 2 large eggs, beaten
For the Filling:
- 1¼ cups (10 oz/300ml) heavy cream, whipped
For the Icing:
- 2 cups (8 oz/225g) confectioners’ sugar
- 1 level tbsp cocoa powder
- 1 tbsp rum
- 1–2 tbsp warm water
How To Make Mary Berry Chocolate Eclairs
- Preheat Oven: Preheat the oven to 400°F (Convection 350°F) and grease two large baking sheets.
- Prepare Choux Pastry: In a saucepan, bring the butter and water to a boil, stirring occasionally. Remove from heat, add the flour all at once, and beat until the mixture forms a ball. Allow to cool slightly, then gradually beat in the eggs to create a smooth, shiny paste.
- Pipe Eclairs: Transfer the mixture to a piping bag fitted with an ½ inch plain tip. Pipe 20 éclairs, each about 2 inches long, onto the baking sheets, leaving space for expansion. Bake for about 20 minutes, or until risen and golden brown.
- Cool and Dry: Remove from the oven and split one side of each éclair with a knife to let the steam escape. Cool on a wire rack. If the insides are still moist, return to the oven for an additional 5 minutes to dry out.
- Fill Eclairs: Pipe or spoon the whipped cream into the middle of the base of each éclair and replace the top.
- Make Icing: Sift the confectioners’ sugar and cocoa into a bowl. Stir in the rum and enough warm water to make a thick icing. Dip the tops of each éclair into the icing and leave to set. Serve on the day they are made and filled.
Recipe Tips
- Ensure the Butter Melts Completely: Make sure the butter and water are boiling and the butter is fully melted before adding the flour. This helps to create a smooth and consistent dough.
- Cool Slightly Before Adding Eggs: Allow the dough to cool for a few minutes before adding the eggs to prevent them from cooking and to achieve a smooth paste.
- Pipe Quickly and Evenly: Pipe the éclairs onto the baking sheets as quickly and evenly as possible to ensure they bake uniformly and puff up nicely.
- Split Eclairs to Release Steam: After baking, split each éclair to let out steam and prevent them from becoming soggy inside.
- Use Thick Icing: Make the icing thick enough to coat the éclairs without dripping off. This ensures a nice, glossy finish.
What To Serve With Chocolate Eclairs?
This creamy Chocolate Eclairs pairs well with fresh fruit, such as strawberries or raspberries, coffee, or a light dessert wine. It also can be served alongside a simple fruit salad, a scoop of vanilla ice cream, or a small serving of fresh whipped cream for a delicious dessert.
How To Store Leftovers Chocolate Eclairs?
- Refrigerate: Let the leftover Chocolate Eclairs cool to room temperature. Store them in an airtight container in the refrigerator for up to 2 days.
- Freeze: Chocolate Eclairs are not recommended for freezing as the filling and icing may become soggy and lose their texture upon thawing.
Mary Berry Chocolate Eclairs Nutrition Facts
Serving Size: 1 éclair
- Calories: 215
- Total Fat: 13g
- Saturated Fat: 7g
- Cholesterol: 70mg
- Sodium: 100mg
- Potassium: 90mg
- Total Carbohydrate: 23g
- Dietary Fiber: 1g
- Sugars: 12g
- Protein: 3g
Try More Mary Berry Recipes
- Mary Berry Dutch Apple Cake
- Mary Berry Pea And Mint Soup
- Mary Berry Apple And Almond Cake
- Mary Berry Parmentier Potatoes
Mary Berry Chocolate Eclairs
Description
Mary Berry’s Chocolate Eclairs recipe is made with butter, water, bread flour, eggs, heavy cream, confectioners’ sugar, cocoa powder, and rum. This delicious Chocolate Eclairs recipe creates a decadent dessert that takes about 40 minutes to prepare and can serve up to 20 people.
Ingredients
For the Filling:
For the Icing:
Instructions
- Preheat Oven: Preheat the oven to 400°F (Convection 350°F) and grease two large baking sheets.
- Prepare Choux Pastry: In a saucepan, bring the butter and water to a boil, stirring occasionally. Remove from heat, add the flour all at once, and beat until the mixture forms a ball. Allow to cool slightly, then gradually beat in the eggs to create a smooth, shiny paste.
- Pipe Eclairs: Transfer the mixture to a piping bag fitted with an ½ inch plain tip. Pipe 20 éclairs, each about 2 inches long, onto the baking sheets, leaving space for expansion. Bake for about 20 minutes, or until risen and golden brown.
- Cool and Dry: Remove from the oven and split one side of each éclair with a knife to let the steam escape. Cool on a wire rack. If the insides are still moist, return to the oven for an additional 5 minutes to dry out.
- Fill Eclairs: Pipe or spoon the whipped cream into the middle of the base of each éclair and replace the top.
- Make Icing: Sift the confectioners’ sugar and cocoa into a bowl. Stir in the rum and enough warm water to make a thick icing. Dip the tops of each éclair into the icing and leave to set. Serve on the day they are made and filled.
Notes
- Ensure the Butter Melts Completely: Make sure the butter and water are boiling and the butter is fully melted before adding the flour. This helps to create a smooth and consistent dough.
- Cool Slightly Before Adding Eggs: Allow the dough to cool for a few minutes before adding the eggs to prevent them from cooking and to achieve a smooth paste.
- Pipe Quickly and Evenly: Pipe the éclairs onto the baking sheets as quickly and evenly as possible to ensure they bake uniformly and puff up nicely.
- Split Eclairs to Release Steam: After baking, split each éclair to let out steam and prevent them from becoming soggy inside.
- Use Thick Icing: Make the icing thick enough to coat the éclairs without dripping off. This ensures a nice, glossy finish.
Mary Berry Chocolate Eclairs