Mary Berry's Chocolate Eclairs Recipe [GUIDE]

Mary Berry’s Chocolate Eclairs are a delicious twist on the classic French dessert, combining a light, airy choux pastry with a rich, smooth filling and a glossy chocolate glaze. Mary Berry, a beloved British baker and television personality, is known for making complex baking seem simple and approachable, and this recipe is no exception.

The eclair is made from choux pastry, which is unique in that it’s cooked on the stovetop before being baked. This pastry puff up to form delicate shells that are then filled with either whipped cream or pastry cream (known as crème pâtissière). In Mary Berry’s version, the filling is a luscious, vanilla-flavored cream that complements the richness of the chocolate topping perfectly.

What makes her recipe stand out is the meticulous attention to detail. The cream filling is light yet rich, while the chocolate glaze adds an extra level of indulgence without overwhelming the other flavors. Whether you’re baking them for a special occasion or simply to treat yourself, these chocolate éclairs are sure to impress with their perfect balance of flavors and textures.

Mary Berry’s Chocolate Eclairs Recipe

Ingredients Needed

To make Mary Berry’s Chocolate Eclairs, you’ll need to gather the following ingredients. These are fairly common for choux pastry and cream fillings, but it’s important to get the right balance to ensure the éclairs puff up perfectly and the filling is smooth and velvety.

For The Choux Pastry

Butter (60g) – This gives the pastry its richness and flavor. You’ll melt the butter in water, which creates the structure for the dough.
Water (150ml) – The liquid that’s combined with the butter to create the initial dough. The right amount of water is key to achieving the correct consistency.
Plain flour (75g) – This is the main dry ingredient for the choux pastry. Make sure you sift it to avoid lumps.
Eggs (2 large) – Eggs are crucial in choux pastry as they create steam during baking, making the pastry rise and puff up. They also give it the perfect golden color and structure.
Pinch of salt – To enhance the flavor of the dough.

For The Cream Filling

Double cream (300ml) – This is used for the whipped cream filling, giving it a luxurious, smooth texture.
Icing sugar (50g) – To sweeten the cream filling just enough without overpowering the flavor.
Vanilla extract (1 tsp) – Adds a subtle, aromatic sweetness to the filling.

For The Chocolate Glaze

Dark chocolate (100g) – The main ingredient for the glaze, dark chocolate gives a rich, slightly bitter taste that pairs wonderfully with the sweet pastry and filling.
Butter (25g) – To give the glaze a smooth, glossy finish.
Golden syrup or honey (1 tbsp) – This helps the chocolate glaze set with a glossy sheen and adds a touch of sweetness.

Equipment Needed

Making Mary Berry’s Chocolate Eclairs doesn’t require any super-specialized tools, but there are some key pieces of equipment that will help you achieve the best results:

Baking tray – A flat, sturdy baking tray to hold your eclairs while they bake.
Parchment paper – Lining your tray with parchment paper ensures that the eclairs won’t stick to the tray and allows for easy cleanup.
Piping bag with a wide plain nozzle – This is essential for piping the choux pastry into perfect eclair shapes. A plain nozzle (about 1.5 cm wide) works best to get the right size and shape.
Whisk (hand or electric) – You’ll need a whisk to beat the cream and to mix the choux pastry dough when it’s on the stovetop.
Saucepan – To melt the butter and water together to form the dough for the choux pastry.
Small saucepan – To melt the chocolate and butter for the glaze.
Cooling rack – To allow the baked éclairs to cool down without becoming soggy.

Instructions To Make Mary Berry’s Chocolate Eclairs

Making chocolate éclairs might seem like a challenging task, but by following the steps carefully, you’ll achieve beautiful results. Here’s how to do it:

Step 1: Make The Choux Pastry

Prepare the Oven: Preheat your oven to 220°C (200°C for fan ovens), or 425°F. Line a baking tray with parchment paper and set aside.
Melt Butter and Water: In a saucepan, combine the butter, water, and a pinch of salt. Bring to a gentle simmer until the butter has completely melted.
Add the Flour: Once the butter has melted and the water is simmering, quickly add the flour to the pan, stirring vigorously with a wooden spoon. Keep stirring until the mixture comes together and forms a smooth dough that pulls away from the sides of the pan.
Cool the Dough: Take the pan off the heat and allow the dough to cool slightly for 5 minutes.
Add the Eggs: One at a time, beat in the eggs, ensuring each one is fully incorporated before adding the next. The dough should become smooth, glossy, and pipeable (it should fall off the spoon in a thick ribbon).
Pipe the Pastry: Transfer the dough to a piping bag fitted with a wide plain nozzle. Pipe 10-12 straight lines (about 10 cm long) on the prepared baking tray, spacing them well apart.
Bake: Bake for 20-25 minutes until golden and puffed. Don’t open the oven door during the first 15 minutes to avoid deflating the pastry. Once baked, remove from the oven and let them cool on a wire rack.

Step 2: Make The Cream Filling

Whip the Cream: In a bowl, whisk the double cream with the icing sugar and vanilla extract until it forms soft peaks.
Fill the Eclairs: Once the eclairs are cool, use a small knife to make a slit in the side of each eclair. Fill a piping bag with the whipped cream and pipe it into each eclair until it is filled and plump.

Step 3: Make The Chocolate Glaze

Melt the Chocolate: In a small saucepan, melt the dark chocolate and butter together over low heat. Stir in the golden syrup or honey until the glaze is smooth and glossy.
Glaze the Eclairs: Dip the top of each filled eclair into the melted chocolate glaze, letting any excess drip off. Place the glazed eclairs on a wire rack to set.

Tips And Tricks

Rest the Dough: Don’t skip the cooling step after making the choux pastry dough. This helps it set up before adding the eggs, ensuring it holds the right structure when baked.
Don’t Open the Oven: The choux pastry relies on steam to rise. Opening the oven too early can cause the éclairs to deflate, so resist the temptation to check them until they’re fully risen and golden.
Perfect Filling Consistency: Whisk the cream until it forms soft peaks, but don’t overwhip it, or it might turn into butter. It should have a light, airy texture for the best contrast with the choux pastry.
Chocolate Glaze Alternatives: If you prefer a sweeter topping, you can use milk chocolate instead of dark chocolate. If you want a more decadent finish, consider adding a bit of espresso powder to the glaze for a mocha flavor.
Make Ahead: You can make the choux pastry ahead of time and store it in an airtight container. If you need to store the filled éclairs, it’s best to refrigerate them, though they are best eaten fresh.

Mary Berry’s Chocolate Eclairs offer an irresistible combination of light, crispy pastry, rich cream filling, and decadent chocolate glaze. While making éclairs from scratch may seem intimidating, Mary’s recipe simplifies the process, making it accessible to both novice and seasoned bakers alike. With a few key tips and the right technique, you can create these beautiful treats that will not only impress at any gathering but also provide a satisfying indulgence for yourself. The balance between the creamy filling, crunchy pastry, and smooth glaze makes each bite an unforgettable experience-perfect for celebrating a special occasion or simply treating yourself to something extraordinary.

Easy Recipe Variations For Mary Berry’s Chocolate Eclairs

Mary Berry’s classic chocolate eclair recipe is a beautiful blend of delicate pastry, creamy filling, and rich chocolate glaze. However, once you’ve mastered the basics, you might find yourself wanting to try some fun variations to elevate the dish or put a new spin on it. Here are a few creative and easy tweaks you can experiment with, whether you’re looking to satisfy dietary preferences, add a new flavor twist, or simply try something fun:

1. Flavored Pastry Variations

The pastry dough (choux pastry) for chocolate eclairs is light, airy, and neutral in flavor, but you can easily infuse different flavors into the dough to make your eclairs stand out.

Vanilla: Add a teaspoon of vanilla extract to the choux pastry mixture to enhance the flavor. The light, sweet vanilla will complement the rich chocolate filling and glaze.
Citrus: A subtle touch of lemon or orange zest in the dough can create a zesty contrast to the chocolate. The citrus note adds brightness and is particularly refreshing if you’re serving the eclairs in warmer months.
Coffee: Add a teaspoon of instant coffee granules to the dough for a coffee-flavored eclair that pairs wonderfully with chocolate. This variation works well if you’re hosting a coffee-and-dessert gathering or simply enjoy the deep, aromatic flavor of coffee.

2. Alternate Fillings

While a classic eclair filling is made with a rich pastry cream or Chantilly cream, there are other delicious filling options you can explore to suit different tastes.

Custard Filling: Swap out the traditional pastry cream for a smooth and creamy custard made with egg yolks, sugar, milk, and a touch of vanilla. It adds a deeper richness and a silky texture that pairs beautifully with the airy choux pastry.
Fruit-Flavored Cream: For a fresh twist, fold in fruit puree (like raspberry, strawberry, or even mango) into your cream filling. This not only adds flavor but also a pop of color. It’s a great option for summer events or if you want to introduce a fruitier note to balance the richness of the chocolate.
Whipped Cream with a Twist: For something light and fluffy, whipped cream works wonders as a filling. You can even flavor it with a splash of liqueur (like Grand Marnier, rum, or amaretto) or a teaspoon of your favorite flavoring to create a playful and indulgent treat.

3. Alternative Toppings

While the classic chocolate glaze is a crowd-pleaser, there are plenty of other toppings that can take your eclairs to the next level.

Fruit Topping: For a fresh, vibrant look, top your eclairs with fresh berries like raspberries, strawberries, or blueberries. The contrast between the rich chocolate and the tartness of the fruit adds both flavor and visual appeal.
Nuts and Caramel: For an added crunch, sprinkle your eclairs with toasted chopped nuts such as hazelnuts, almonds, or pistachios. A drizzle of homemade caramel sauce can also bring a delightful sweetness to balance the flavors.
Spices and Cocoa: A dusting of cocoa powder or a pinch of ground cinnamon over the chocolate glaze can provide an extra layer of flavor. If you’re feeling adventurous, you could even add a little chili powder to create a subtle, spicy kick that contrasts with the sweetness.

4. Mini Eclairs

If you’re looking to make your eclairs a little more bite-sized and fun for parties or buffets, mini eclairs are the way to go. Simply pipe the choux pastry into smaller logs, and bake them for a shorter time. Mini eclairs are great for making bite-sized servings and can easily be filled and decorated in the same creative ways as the full-size eclairs.

Storing Leftovers

After spending the time making Mary Berry’s delicious chocolate eclairs, the last thing you want is for them to lose their perfect texture and flavor. Fortunately, with the right storing techniques, you can preserve the light, airy pastry and creamy filling. Here’s a guide to ensure your leftovers stay fresh:

1. Refrigeration

Since the eclairs contain a creamy filling, they need to be stored in the fridge to prevent spoilage. But this can sometimes affect the texture of the pastry, so here’s what you can do to keep them as fresh as possible:

Place eclairs in an airtight container: If you have multiple eclairs, stack them carefully in a container to avoid crushing the delicate pastry. Ensure the container is airtight to prevent the eclairs from absorbing any unwanted smells from the fridge.
Separate layers with parchment paper: If you’re stacking the eclairs, use layers of parchment paper to separate them. This will help prevent them from sticking together and preserve their shape.
Consume within 2-3 days: For the best flavor and texture, it’s recommended to enjoy the eclairs within 2-3 days. Over time, the pastry may soften, and the chocolate glaze could become less appealing.

2. Freezing Eclairs

If you’ve made a large batch of eclairs and can’t finish them within a few days, freezing is a great option. However, because the filling can sometimes change in texture when frozen, it’s best to freeze the eclairs before they are filled:

Freeze the eclairs unfilled: After baking the choux pastry, let it cool completely. Once cooled, place the unfilled eclairs on a baking sheet lined with parchment paper and freeze them for a few hours until solid.
Store in a freezer bag or airtight container: After freezing the eclairs, transfer them to a freezer-safe bag or container. You can store them for up to 1-2 months.
To serve: Thaw the frozen eclairs at room temperature, then fill them with fresh cream or custard and glaze with chocolate just before serving. This will help preserve the texture of the pastry.

3. Do Not Store Eclairs With The Glaze On Them For Long

If you plan to store leftover eclairs, it’s best to leave the chocolate glaze off until you’re ready to serve. The glaze can become sticky and lose its glossy finish when refrigerated, and the texture of the eclair itself can be affected.

What To Eat With Mary Berry’s Chocolate Eclairs?

Chocolate eclairs are rich, sweet, and indulgent on their own, but if you’re serving them as part of a dessert spread or meal, you might want to balance their sweetness with some complementary dishes. Here are a few ideas for what to pair with Mary Berry’s chocolate eclairs:

1. Light, Fruity Desserts

Because eclairs are quite rich, pairing them with something lighter, like a fruit salad or sorbet, can create a refreshing contrast.

Fresh Fruit Salad: A fresh mix of berries, citrus, and tropical fruits such as pineapple or mango can balance the heaviness of the eclair. The tartness of the fruit will help cut through the sweetness and provide a palate cleanser.
Sorbet: A citrus or berry sorbet offers a tangy, refreshing contrast to the creamy eclairs and can be an elegant addition to a dessert buffet.

2. Coffee Or Tea

Eclairs are often served with a hot beverage, which helps balance their richness and makes for a sophisticated dessert experience.

Espresso or Coffee: A strong, dark coffee, like an espresso or cappuccino, pairs wonderfully with chocolate eclairs. The bitterness of the coffee contrasts with the sweetness of the eclair, making each bite feel more balanced.
Herbal Teas: If you prefer tea, a lightly flavored herbal tea, such as chamomile or mint, can offer a subtle contrast and cleanse the palate without overpowering the eclairs.

3. Whipped Cream Or Ice Cream

For extra indulgence, serve your eclairs with a dollop of freshly whipped cream or a scoop of vanilla or chocolate ice cream on the side. The creamy textures pair nicely with the choux pastry and filling, making for a luxurious dessert experience.

Conclusion

Mary Berry’s chocolate eclairs are a timeless treat-light, elegant, and packed with flavor. While the traditional recipe is always a crowd-pleaser, there are plenty of variations you can explore to suit different tastes, dietary needs, or special occasions. From flavored pastries and alternate fillings to mini eclairs and creative toppings, the possibilities are endless.

When it comes to storing leftovers, a bit of care can keep them tasting fresh, whether you store them in the fridge or freeze them for later enjoyment. Finally, don’t forget to pair your eclairs with complementary dishes like fresh fruit, coffee, or whipped cream to elevate the dessert experience.

Whether you’re baking for a special occasion, a casual gathering, or simply treating yourself, Mary Berry’s chocolate eclairs are always a perfect choice. With a few simple variations and thoughtful serving suggestions, they can become a show-stopping dessert at any table.

FAQs

What Are The Key Ingredients In Mary Berry’s Chocolate Eclairs Recipe?

The key ingredients for Mary Berry’s chocolate eclairs include butter, water, plain flour, eggs, and sugar. For the filling, you’ll need double cream, and for the chocolate glaze, you’ll require dark chocolate and a small amount of butter to give it a glossy finish. The recipe ensures that every part of the eclair is perfectly balanced in flavor and texture.

Can I Make The Choux Pastry For Mary Berry’s Eclairs In Advance?

While it’s best to make choux pastry fresh for the best texture, you can prepare the dough ahead of time. Once made, you can refrigerate the dough for up to 24 hours or freeze it for longer storage. However, remember to pipe the eclairs and bake them the same day you plan to serve them to ensure they rise correctly and maintain their lightness.

How Do I Prevent My Eclairs From Becoming Soggy After Filling Them With Cream?

To prevent sogginess in your eclairs, it’s important to fill them just before serving. If you fill them too early, the cream can soften the pastry. Additionally, ensure that the eclairs are fully cooled before filling them, as any residual heat can cause the pastry to become damp. For a crispier shell, you can also bake the eclairs a little longer until golden and firm.

Mary Berry’s Chocolate Eclairs Recipe [GUIDE]

Mary Berry’s Chocolate Eclairs Recipe