Mary Berry’s Chocolate Éclairs are made with butter, water, bread flour, eggs, heavy cream, confectioners’ sugar, cocoa powder, and rum. This delicious Chocolate Éclairs recipe creates a tasty dessert that takes about 45 minutes to prepare and can serve up to 10 people.
This Chocolate Éclairs Recipe Is From Fast Cakes Cookbook by Mary Berry
Mary Berry Chocolate Eclairs Ingredients:
For the Choux Pastry:
- 55g (¼ cup) butter
- 150ml (¾ cup) water
- 65g (½ cup) bread flour
- 2 large eggs, beaten
For the filling:
- 300ml (1¼ cups) heavy cream, whipped
For the icing:
- 225g (2 cups) confectioners’ sugar
- 1 level tbsp cocoa powder
- 1 tbsp rum
- 1–2 tbsp warm water
How To Make Mary Berry Chocolate Eclairs
- Preheat the Oven: Preheat to 200°C (180°C fan)/400°F and grease two large baking sheets.
- Make the Choux Pastry: Put 55g (¼ cup) butter and 150ml (¾ cup) water in a saucepan and bring to a boil, stirring occasionally. Remove from the heat, add 65g (½ cup) flour all at once, and beat until the mixture forms a ball. Leave to cool slightly, then gradually beat in 2 large eggs to make a smooth, shiny paste.
- Pipe the Éclairs: Place the mixture in a piping bag fitted with a ½ inch plain nozzle. Pipe 20 éclairs, each about 5 cm (2 inches) long, onto the baking sheets, leaving room for them to expand during cooking.
- Bake the Éclairs: Bake in the preheated oven for about 20 minutes, or until well risen and golden brown.
- Cool the Éclairs: Remove from the oven and immediately split one side of each éclair with a knife to allow the steam to escape. Leave to cool on a wire rack. If the insides of the éclairs are still moist, return them to the oven to dry out for 5 minutes more.
- Fill the Éclairs: Once cooled, pipe or spoon 300ml (1¼ cups) whipped cream into the middle of each éclair.
- Make the Icing: Sift 225g (2 cups) confectioners’ sugar and 1 tbsp cocoa powder into a bowl. Stir in 1 tbsp rum and just enough warm water (1–2 tbsp) to make a thick icing.
- Ice the Éclairs: Spear each éclair with a fork and dip the tops in the icing. Leave to set.
- Serve: Enjoy on the same day they are made and filled for the best taste and texture.
Recipe Tips
- Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This will help your pastry rise and mix smoothly.
- Don’t Overmix the Eggs: When adding eggs to the flour mixture, add them slowly and mix until just smooth. Overmixing can make your éclairs dense.
- Pipe the Same Size: Pipe the éclairs in the same size to ensure they cook evenly. This way, they all bake perfectly.
- Let the Éclairs Dry: After baking, split the éclairs open to let the steam out. If they’re still wet inside, put them back in the oven to dry out, so they don’t get soggy.
- Fill and Ice Fresh: Fill and ice the éclairs just before you serve them. This keeps them fresh and prevents the pastry from getting too soft.
What To Serve With Chocolate Eclairs?
These light and airy Chocolate Éclairs pair well with fresh berries, a cup of coffee, or a glass of dessert wine. They can also be served alongside vanilla ice cream or a fruit salad for a delightful dessert.
How To Store Leftovers?
- Refrigerate: Allow the leftover Chocolate Éclairs to cool to room temperature. Once cooled, store them in an airtight container and keep them in the fridge. They will stay good for up to 2 days.
- Freeze: After cooling, you can freeze the Chocolate Éclairs by placing them in an airtight container in a single layer. Freeze for up to 1 month. Thaw them in the refrigerator before serving. This section does not need to be found because the recipe should not be reheated.
Mary Berry Chocolate Eclairs Nutrition Facts
Serving Size: 1 éclair (approximately 100g)
- Calories: 341
- Total Fat: 19g
- Saturated Fat: 7.2g
- Cholesterol: 67mg
- Sodium: 270mg
- Potassium: 69.4mg
- Total Carbohydrate: 38g
- Dietary Fiber: 0.9g
- Sugars: 22g
- Protein: 4.5g
Try More Mary Berry Recipe:
- Mary Berry Iced Biscuits
- Mary Berry Chocolate Chip Cheesecake
- Mary Berry Celebration Chocolate Mousse Cake
- Mary Berry Granny’s Little Shortbread Biscuits
- Mary Berry Coconut Meringue Slices
Mary Berry Chocolate Eclairs
Description
Mary Berry’s Chocolate Éclairs are made with butter, water, bread flour, eggs, heavy cream, confectioners’ sugar, cocoa powder, and rum. This delicious Chocolate Éclairs recipe creates a tasty dessert that takes about 45 minutes to prepare and can serve up to 10 people.
Ingredients
For the Choux Pastry:
For the filling:
For the icing:
Instructions
- Preheat the Oven: Preheat to 200°C (180°C fan)/400°F and grease two large baking sheets.
- Make the Choux Pastry: Put 55g (¼ cup) butter and 150ml (¾ cup) water in a saucepan and bring to a boil, stirring occasionally. Remove from the heat, add 65g (½ cup) flour all at once, and beat until the mixture forms a ball. Leave to cool slightly, then gradually beat in 2 large eggs to make a smooth, shiny paste.
- Pipe the Éclairs: Place the mixture in a piping bag fitted with a ½ inch plain nozzle. Pipe 20 éclairs, each about 5 cm (2 inches) long, onto the baking sheets, leaving room for them to expand during cooking.
- Bake the Éclairs: Bake in the preheated oven for about 20 minutes, or until well risen and golden brown.
- Cool the Éclairs: Remove from the oven and immediately split one side of each éclair with a knife to allow the steam to escape. Leave to cool on a wire rack. If the insides of the éclairs are still moist, return them to the oven to dry out for 5 minutes more.
- Fill the Éclairs: Once cooled, pipe or spoon 300ml (1¼ cups) whipped cream into the middle of each éclair.
- Make the Icing: Sift 225g (2 cups) confectioners’ sugar and 1 tbsp cocoa powder into a bowl. Stir in 1 tbsp rum and just enough warm water (1–2 tbsp) to make a thick icing.
- Ice the Éclairs: Spear each éclair with a fork and dip the tops in the icing. Leave to set.
- Serve: Enjoy on the same day they are made and filled for the best taste and texture.
Notes
- Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This will help your pastry rise and mix smoothly.
- Don’t Overmix the Eggs: When adding eggs to the flour mixture, add them slowly and mix until just smooth. Overmixing can make your éclairs dense.
- Pipe the Same Size: Pipe the éclairs in the same size to ensure they cook evenly. This way, they all bake perfectly.
- Let the Éclairs Dry: After baking, split the éclairs open to let the steam out. If they’re still wet inside, put them back in the oven to dry out, so they don’t get soggy.
- Fill and Ice Fresh: Fill and ice the éclairs just before you serve them. This keeps them fresh and prevents the pastry from getting too soft.
Mary Berry Chocolate Eclairs