Mary Berry Chocolate Eclairs

It was a quiet Saturday morning — the kind where the kettle’s been boiled three times because you keep forgetting to pour the tea. The dog was asleep under the table, and there I was, elbow-deep in choux pastry. Again.

Chocolate eclairs always feel like a bit of theatre. Steam and shine, silky fillings, and glossy chocolate tops — they’re like the dessert equivalent of a tuxedo. And Mary Berry, bless her, she’s given us a version that makes it doable. No pastry school diploma required.

This recipe blends crisp pastry with a cool, creamy vanilla filling and just enough chocolate to feel indulgent without tipping into overkill. It’s humble enough for a tea tray and impressive enough to make your in-laws nod approvingly.

Ingredients List

For the Choux Pastry:

• 1 cup water – this helps create steam for that classic puff.
• ½ cup unsalted butter, cubed – butter gives body to the dough.
• ¼ tsp salt
• 1 cup plain flour – sift it if you’ve got the patience.
• 4 large eggs – at room temperature for better blending.

For the Filling:

• 2½ cups cold 2% milk
• 1 packet (5.1 oz) instant vanilla pudding mix – surprisingly perfect for this.
• 1 cup double cream (heavy whipping cream) – whipped to soft peaks.
• ¼ cup icing sugar
• 1 tsp vanilla extract

For the Chocolate Frosting:

• 2 oz semi-sweet chocolate – dark chocolate works if you prefer a more intense bite.
• 2 tbsp butter
• 1¼ cups icing sugar
• 2–3 tbsp hot water

How to Make It

1. Preheat the oven to 200°C (fan 180°C / 400°F). Line a tray with parchment — not foil, not a greased tin, just proper paper.
2. In a saucepan, bring water, butter, and salt to a boil. As soon as it’s bubbling madly, take it off the heat.
3. Dump in all the flour at once, and stir fast and firm until it forms a smooth dough ball.
4. Leave it to cool for about 5 minutes. (Once, I rushed this and ended up with scrambled eggs in my dough — tragic.)
5. Beat in the eggs one at a time, properly mixing between each. It’ll look gloopy at first. Don’t panic — just keep going until it’s glossy and pipeable.
6. Spoon or pipe the dough into 9 fat strips, about 4 inches long. Use a big round nozzle or go rogue with two spoons.
7. Bake for 35–40 minutes, until golden and hollow-sounding when tapped.
8. Immediately slice each eclair in half, lengthways, and scoop out any doughy bits inside. Let them cool completely.
9. While they cool, whisk the pudding mix and cold milk until thickened.
10. Whip your cream to soft peaks, add icing sugar and vanilla, and gently fold into the pudding mix.
11. Once the shells are cool, pipe or spoon in the filling, and pop the tops back on.
12. Melt the chocolate and butter together, either gently in the microwave or in a bowl over simmering water.
13. Stir in icing sugar and just enough hot water to get a pourable glaze. (Don’t go overboard — you can’t undo runny frosting.)
14. Drizzle or spread the glaze over the top halves of the eclairs. Let them set in the fridge or devour immediately.

Common Mistakes

Why didn’t my eclairs rise?
The oven may not have been hot enough. Choux needs steam to puff — if it’s too cold, they’ll sit there sulking.

Why are they soggy inside?
You need to cut them open right after baking to let the steam escape. Don’t wait or they’ll collapse on themselves.

My filling’s too runny – what happened?
The cream might’ve been under-whipped or the pudding not set enough. Chill it longer before combining.

The frosting’s gone lumpy – help!
You probably added cold water to melted chocolate. Use hot water, and add slowly until it’s smooth and shiny.

Storage and Reheating Tips

• Fridge: Store filled eclairs in a sealed container for up to 3 days. They’ll soften slightly but still taste amazing.
• Freezer: Freeze the empty shells for up to 2 months. Re-crisp in the oven before filling.
• Reheating (if you must):
  • Oven: 5 minutes at 150°C to revive the shell.
  • Microwave: Not ideal. The filling turns to soup.

What to Serve With It

• A proper strong cuppa – it balances out the sweetness.
• Fresh raspberries or sliced strawberries – their tartness cuts through the richness.
• Espresso or black coffee – for a café-style experience without the café prices.

FAQ

Can I make them gluten-free?
Yes, use a good 1:1 gluten-free flour blend. Add a pinch of xanthan gum for stability.

Can I use fresh custard instead of pudding mix?
You can, but it’ll be softer and a bit trickier to pipe. Chill it well before using.

Do I have to pipe the dough?
Nope. Two spoons and some determination will do just fine.

Can I make them the day before?
Yes – bake and fill them the night before, but glaze just before serving for the best look.

Try More Recipes

• Mary Berry Soft Bread Rolls Recipe
• Mary Berry Cinder Toffee Recipe
• Mary Berry Blondies Recipe