Mary Berry Chocolate Eclairs Recipe [Tips & Tricks]

If you’re a fan of indulgent desserts that bring a touch of elegance to any occasion, then Mary Berry’s chocolate eclairs recipe is a must-try. Known for her easy-to-follow recipes that never fail to impress, Mary Berry’s take on this classic French treat is both delicious and achievable, even for baking beginners.

With its rich, creamy filling and glossy, chocolatey topping, these eclairs offer the perfect balance of flavors and textures. Plus, they’ll elevate any dessert table, making them a showstopper at your next gathering. Trust me, once you try this recipe, you’ll never look at eclairs the same way again!.

Mary Berry Chocolate Eclairs Recipe

Ingredients Needed

To create Mary Berry’s Chocolate Eclairs, you’ll need a combination of ingredients that form a rich and indulgent treat. Here’s a breakdown of what you’ll need to gather:

1. For The Choux Pastry

   • Butter (about 75g): This will provide richness and help the dough puff up perfectly in the oven.
   • Water (150ml): Water is essential to create the steam that causes the pastry to rise when baked.
   • Plain Flour (100g): This flour is the base for the dough and will give structure and texture to the eclairs.
   • Eggs (4 large): Eggs are the key to making choux pastry light and airy. They help the dough rise and contribute to its crisp texture.
   • Salt (a pinch): A little salt enhances the flavor and balances the sweetness of the pastry.

2. For The Filling (Pastry Cream)

   • Whole Milk (300ml): Milk forms the base of the custard filling, giving it a creamy and smooth texture.
   • Double Cream (150ml): This cream makes the filling extra luxurious and provides the perfect balance to the richness of the choux pastry.
   • Caster Sugar (75g): The sugar adds sweetness to the pastry cream.
   • Egg Yolks (4 large): The yolks are responsible for thickening the pastry cream and providing a velvety texture.
   • Cornflour (2 tablespoons): Cornflour acts as a thickening agent to give the cream a smooth consistency.
   • Vanilla Extract (1 teaspoon): For flavor, a splash of vanilla extract adds depth and warmth to the cream.

3. For The Chocolate Ganache

   • Dark Chocolate (100g): The rich flavor of dark chocolate is perfect for the ganache, providing a glossy, indulgent finish to the eclairs.
   • Double Cream (150ml): This cream is blended with the chocolate to form a smooth, pourable ganache that sets perfectly on top of the eclairs.

Equipment Needed

Before you start making these scrumptious chocolate eclairs, make sure you have the necessary equipment to make the process smoother:

1. Baking Tray: You’ll need a baking tray lined with parchment paper to bake the choux pastry. A silicone mat is a great alternative if you have one.
2. Piping Bag and Nozzle: For shaping the eclairs, a piping bag fitted with a large plain nozzle is essential. This allows you to pipe the dough evenly into long, neat strips.
3. Saucepan: A medium-sized saucepan will be needed to cook the butter and water for the choux pastry.
4. Mixing Bowls: You’ll need one or two bowls for mixing the dry ingredients and for making the custard filling.
5. Whisk: A hand whisk or electric mixer will help you beat the eggs into the pastry dough and blend the custard filling.
6. Fine Sieve: This is useful for straining the custard to remove any lumps and ensure a smooth, silky texture.
7. Small Saucepan: A small saucepan is ideal for making the chocolate ganache, as it allows you to gently melt the chocolate and cream together.
8. Cooling Rack: Once the eclairs are baked, a cooling rack will help them cool evenly and prevent sogginess.
9. Sharp Knife: A knife will be necessary for cutting the eclairs in half once they’ve cooled, in preparation for filling them with the delicious pastry cream.

How To Make Mary Berry’s Chocolate Eclairs

Now that you have your ingredients and equipment ready, it’s time to dive into the step-by-step process of creating these irresistible eclairs:

1. Make The Choux Pastry

   • Preheat your oven to 200°C (180°C fan)/400°F/Gas Mark 6. Line a baking tray with parchment paper.
   • In a medium saucepan, combine the butter and water. Heat over medium heat until the butter is melted and the water is simmering.
   • Once it’s boiling, add the plain flour all at once, stirring quickly with a wooden spoon until the mixture forms a smooth dough that pulls away from the sides of the pan.
   • Continue to cook the dough for 1-2 minutes, stirring constantly to ensure it dries out slightly. This will help the eclairs puff up during baking.
   • Remove the pan from the heat and let it cool for a few minutes. Then, add the eggs one at a time, beating them into the mixture after each addition until the dough is smooth and glossy.
   • Transfer the dough to a piping bag fitted with a large plain nozzle. Pipe the dough into long strips (about 10cm) on the prepared baking tray.
   • Bake in the preheated oven for 20-25 minutes, or until the eclairs have puffed up and are golden brown. Do not open the oven door while they are baking, as this can cause them to deflate.
   • Once baked, remove the eclairs from the oven and leave them to cool on a wire rack.

2. Prepare The Pastry Cream

   • In a saucepan, heat the milk and double cream together until they just begin to simmer. Do not let it boil.
   • In a separate bowl, whisk the egg yolks and sugar together until pale and creamy.
   • Add the cornflour to the egg mixture and whisk to combine.
   • Gradually pour the hot milk and cream mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.
   • Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and begins to boil.
   • Once thickened, remove from heat and stir in the vanilla extract.
   • Strain the custard through a fine sieve into a clean bowl to remove any lumps.
   • Cover the custard with plastic wrap, ensuring it touches the surface of the custard to prevent a skin from forming, and refrigerate until cooled.

3. Make The Chocolate Ganache

   • Break the dark chocolate into pieces and place it in a heatproof bowl.
   • Heat the double cream in a small saucepan over low heat until it begins to simmer. Pour the hot cream over the chocolate and let it sit for a minute or two to soften.
   • Stir gently until the chocolate has melted and the ganache is smooth and glossy.

4. Assemble The Eclairs

   • Once the eclairs are cool, use a sharp knife to make a small slit along the side of each one.
   • Using a piping bag fitted with a small nozzle, pipe the chilled pastry cream into each eclair until filled.
   • Dip the top of each filled eclair into the chocolate ganache, allowing any excess to drip off before placing them back on the cooling rack.

Expert Tips

• Choux Pastry Consistency: It’s essential to achieve the right consistency with your choux pastry. The dough should be thick but pipeable. If it’s too stiff, the eclairs might not puff up properly. If it’s too runny, they could collapse.
• Resting the Dough: After adding the eggs to the dough, allow the mixture to rest for a few minutes before piping. This helps the dough relax and results in better-shaped eclairs.
• Piping Tips: When piping the choux pastry, keep a steady hand and pipe the dough into even strips. Try to make each eclair the same size for uniformity.
• Cooling Time: Let your eclairs cool completely before filling them. If they’re still warm, the custard could melt, leading to soggy eclairs.
• Chocolate Ganache Consistency: If your ganache is too thick, gently warm it over a double boiler to loosen it up. If it’s too runny, let it cool for a few minutes to thicken before dipping the eclairs.

Mary Berry’s Chocolate Eclairs are a true showstopper, offering the perfect balance of light, airy choux pastry, rich and velvety pastry cream, and glossy dark chocolate ganache. While the process might seem daunting at first, the end result is well worth the effort.

The combination of textures and flavors in each bite is simply divine, making these eclairs perfect for special occasions or as an indulgent treat for yourself and loved ones. With the right ingredients, equipment, and a little bit of patience, you can create a dessert that rivals any patisserie. So, roll up your sleeves, gather your ingredients, and dive into making these elegant, delicious eclairs – you’ll be glad you did!.

Easy Recipe Variations For Mary Berry’s Chocolate Eclairs

Mary Berry’s classic chocolate éclairs recipe is already a treat, but sometimes it’s fun to mix things up and give these delicious pastries your own twist. Here are a few creative variations to make your éclairs even more exciting.

1. Flavored Cream Fillings

While the traditional éclairs are filled with a rich vanilla custard or crème pâtissière, experimenting with different flavored fillings can elevate the dessert. For instance:

• Coffee Cream: Adding instant coffee to the crème pâtissière will give your éclairs a delightful coffee flavor, perfect for those who enjoy the combination of chocolate and coffee.
• Orange or Lemon Zest: Adding citrus zest to the filling will provide a refreshing contrast to the richness of the chocolate topping. The tanginess of orange or lemon complements the creaminess of the filling perfectly.
• Lemon Curd: For an extra punch of flavor, try filling your éclairs with tangy lemon curd instead of the traditional cream. The zesty lemon will balance out the sweetness of the chocolate and make for a delightful contrast in taste.

2. Chocolate Glaze Alternatives

Instead of the classic chocolate glaze, you can get creative with different types of chocolate or even other glazes to make your éclairs stand out. Some ideas include:

• White Chocolate Glaze: Instead of using dark chocolate, melt white chocolate and drizzle it over the éclairs. This not only changes the flavor profile but also adds a lovely contrast against the dark pastry shell.
• Caramel Drizzle: For an indulgent twist, top your éclairs with a luscious caramel glaze. The sweet, buttery flavor of caramel pairs beautifully with the chocolate and custard filling.
• Berry Coulis: For a fruity touch, drizzle a fresh berry coulis (such as raspberry or strawberry) over the éclairs. The tangy fruitiness complements the richness of the chocolate and gives a beautiful burst of color.

3. Nutty Toppings

Adding a bit of crunch and texture can make your éclairs even more special. Consider adding crushed nuts such as hazelnuts, almonds, or pistachios on top of the chocolate glaze. Not only does this provide a delightful contrast in texture, but the nutty flavor also complements the sweetness of the éclair.

4. Mini Eclairs Or Choux Bites

If you’re looking for a bite-sized version of this classic treat, consider making mini éclairs or choux pastry bites. These mini éclairs are perfect for parties or gatherings, and you can even fill them with different flavored creams for variety. They’re the perfect way to sample multiple variations without committing to a full-sized éclair!

By experimenting with different flavor combinations and fillings, you can tailor Mary Berry’s classic chocolate éclairs to suit any occasion or preference. Whether you’re making them for a family dessert or a fancy gathering, these variations will certainly wow your guests.

Best Practices To Store Leftovers

Chocolate éclairs, like many pastries, are best enjoyed fresh, but if you happen to have leftovers, there are a few essential best practices for storing them to ensure they maintain their texture and flavor. With éclairs, it’s important to remember that both the choux pastry and the cream filling are quite delicate.

1. Storing The Pastry Shells (Choux Pastry)

If you have leftover choux pastry shells, it’s best to store them in an airtight container at room temperature. Make sure they are completely cool before sealing them up to prevent moisture from making them soggy.

These shells can last for up to 1-2 days, but they may lose their crispness after a while. If you need to store them for a longer period, you can freeze the shells:.

• Place the cooled pastry shells in a freezer-safe bag or airtight container.
• Label the container with the date and freeze them for up to a month.
• To refresh the shells, bake them for 5-10 minutes at 350°F (175°C) directly from frozen.

2. Storing Filled Éclairs

Once filled with the cream, éclairs are best stored in the refrigerator. The filling is perishable and requires refrigeration to stay fresh.

Place the filled éclairs on a tray lined with parchment paper and cover them lightly with plastic wrap to prevent the éclairs from drying out. You can store filled éclairs for up to 24 hours in the fridge. However, the longer they sit, the more likely the pastry will become soft due to moisture from the filling.

3. Freezing Filled Éclairs

Freezing filled éclairs is not recommended as the filling can break down in the freezer, and the texture of both the choux pastry and the cream will change. However, if you must freeze them, it’s better to freeze the filled éclairs individually on a tray first and then transfer them to an airtight container. When ready to eat, allow them to thaw in the fridge overnight and enjoy within 24 hours.

4. Reheating

If your éclairs have become a little stale, you can try reheating the choux pastry shells. Place them in an oven preheated to 350°F (175°C) for about 5 minutes.

This should restore some crispness to the pastry. If they’ve been filled, it’s best to remove the filling before reheating the shells. You can then refill them with fresh cream once they’ve cooled.

Proper storage is key to maintaining the integrity of your éclairs. Following these best practices will help you enjoy them even after a day or two.

What Goes Well With Chocolate Eclairs

Chocolate éclairs are a decadent treat on their own, but pairing them with the right accompaniments can enhance the entire experience. Here are a few ideas to elevate your dessert table:

1. Coffee Or Espresso

A classic pairing with chocolate éclairs is a rich cup of coffee or espresso. The bitter notes of coffee balance the sweetness of the chocolate and cream, making each bite more flavorful.

Espresso, in particular, has a depth that complements the creaminess of the éclairs. You could even opt for a flavored coffee, like a caramel or hazelnut latte, for an extra layer of indulgence.

2. Fresh Berries

The tartness of fresh berries makes a wonderful contrast to the richness of the chocolate éclairs. Try serving them with raspberries, strawberries, or blueberries.

Their bright, juicy flavor adds a refreshing element to each bite. A simple berry compote or coulis can also be drizzled over the éclairs to elevate the presentation.

3. Ice Cream Or Sorbet

A scoop of vanilla ice cream or a fruit sorbet pairs beautifully with chocolate éclairs, especially if the weather is warm. The cold, smooth texture of ice cream or sorbet contrasts with the warm, soft filling of the éclairs. Choose a classic flavor like vanilla, or experiment with a tangy lemon sorbet to balance the richness of the chocolate.

4. A Glass Of Dessert Wine

If you’re looking for something a little more sophisticated, consider pairing your éclairs with a glass of dessert wine. A sweet wine like Sauternes or a rich port wine can complement the sweetness of the éclairs without overpowering them. The subtlety of the wine enhances the overall experience, making it a treat for both your palate and your guests.

5. A Light Salad

If you’re serving éclairs as part of a larger meal, consider a light salad to balance the heaviness of the dessert. A salad with mixed greens, goat cheese, and a citrus vinaigrette can provide a refreshing contrast to the rich éclairs, helping to cleanse the palate between bites.

Conclusion

Mary Berry’s chocolate éclairs are already a decadent treat, but with a few simple variations, you can take these elegant pastries to the next level. Whether you’re experimenting with flavored cream fillings, alternate glazes, or mini versions, there’s a world of creativity waiting to be explored.

Proper storage ensures that your éclairs will stay fresh for as long as possible, and when paired with the right accompaniments, you can create a luxurious dessert experience that will delight your taste buds and impress your guests. Whether you’re enjoying them with coffee, fresh berries, or a glass of dessert wine, chocolate éclairs remain a timeless indulgence for any occasion.

FAQs

What Ingredients Are Needed For Mary Berry’s Chocolate Eclairs Recipe?

Mary Berry’s chocolate eclairs recipe requires the following ingredients: butter, water, plain flour, eggs, caster sugar, milk, double cream, and dark chocolate. The eclairs are made using choux pastry, which is then filled with a cream mixture and topped with a chocolate glaze.

How Do I Make The Choux Pastry For Mary Berry’s Chocolate Eclairs?

To make the choux pastry, start by melting butter in water and bringing it to a boil. Once melted, add plain flour and stir until the mixture forms a smooth dough.

After cooling slightly, whisk in eggs one at a time until the dough is glossy and thick. Pipe the mixture onto a baking sheet to form eclairs and bake at 200°C (180°C fan) for 20-25 minutes.

Can I Use Store-bought Cream For The Filling In Mary Berry’s Chocolate Eclairs?

While you can use store-bought whipped cream as a shortcut, Mary Berry’s recipe recommends making your own filling with double cream and a little sugar. Whipping the cream ensures it stays firm enough to fill the eclairs without spilling out.

How Do I Fill The Eclairs With Cream For Mary Berry’s Recipe?

Once the eclairs have cooled, use a sharp knife to make a small slit in the side of each eclair. Fill a piping bag with the whipped cream and pipe the cream into the eclairs through the slit. Be careful not to overfill, as the cream may spill out.

What Kind Of Chocolate Should I Use For The Glaze In Mary Berry’s Chocolate Eclairs?

For the glaze, Mary Berry suggests using good quality dark chocolate. This will give the eclairs a rich, smooth finish. Melt the chocolate and mix it with a little butter to make a glossy and thick chocolate coating.

Can I Make Mary Berry’s Chocolate Eclairs In Advance?

Yes, you can make the eclairs ahead of time. You can bake and fill the eclairs a day in advance. However, it’s best to add the chocolate glaze just before serving to ensure it stays glossy and fresh.

How Can I Ensure My Choux Pastry For Mary Berry’s Eclairs Turns Out Perfect?

To ensure your choux pastry turns out perfect, make sure the butter and water are fully melted and bubbling before adding the flour. Stir vigorously to form a smooth dough and let it cool slightly before adding the eggs. Also, remember to pipe the eclair dough evenly and avoid opening the oven door while baking to prevent them from collapsing.

What Can I Substitute If I Don’t Have Plain Flour For Mary Berry’s Eclairs?

It’s best to use plain flour for choux pastry as it provides the right texture. If you don’t have plain flour, you can substitute with all-purpose flour, but make sure to adjust the quantities and check the dough’s consistency while making it.

Can I Make Mary Berry’s Chocolate Eclairs Gluten-free?

Yes, you can make gluten-free chocolate eclairs by substituting the plain flour with a gluten-free flour blend. Make sure the blend is suitable for baking and adjust the liquid content slightly if needed to achieve the right dough consistency.

How Long Can I Store Mary Berry’s Chocolate Eclairs?

Mary Berry’s chocolate eclairs are best enjoyed fresh but can be stored in an airtight container for up to 1-2 days in the fridge. If stored for too long, the pastry may soften, and the chocolate glaze may lose its sheen.