Mary Berry Chocolate Eclairs

The first time I attempted éclairs, I made the rookie mistake of thinking they’d be quick. (Spoiler: they weren’t.) I rushed the choux, didn’t dry them out properly, and filled them before they were cool. Result? Soggy, deflated tubes of sadness. But after following Mary’s method, letting the pastry rest, and taking my time with the icing, I finally cracked it. Now these chocolate éclairs are my go-to for special occasions—or just weekends when I fancy feeling like a Parisian patisserie goddess. Let me show you how I got there (and how to avoid éclairs that flop like wet socks).

WHAT MAKES THIS RECIPE SPECIAL

These aren’t just impressive to look at—they’re genuinely satisfying to eat. Crisp shells, pillowy cream, and that rich, glossy cocoa icing with just a kiss of rum? So worth the effort.

• Choux that puffs: The secret’s in the stir—beat it just enough for shine.
• Whipped cream filling: Light, not sickly. I’ve tried custard, but cream wins.
• Rum-chocolate icing: Optional, but trust me—it gives the most grown-up finish.

Most éclairs feel like a faff, but this recipe breaks it down beautifully. Once you get the hang of it, you’ll feel invincible.

INGREDIENTS + WHY THEY MATTER

• Butter (55g) – Adds richness to the choux. Use unsalted.
• Water (150ml) – For steam and puff. No milk here—milk makes them heavier.
• Bread flour (65g) – Higher protein means stronger structure. Plain flour gave me flatter results.
• Eggs (2 large) – Adds lift. Beat them before adding so you can control the texture.
• Heavy cream (300ml) – For filling. Whip it until soft peaks—not stiff or it won’t pipe well.
• Confectioners’ sugar (225g) – For the icing. Sift it or risk lumps.
• Cocoa powder (1 tbsp) – Go for a rich, unsweetened one.
• Rum (1 tbsp) – Adds depth to the icing. You can skip or sub vanilla.
• Warm water (1–2 tbsp) – Just enough to bring the icing together.

MAKING IT YOURS (WITHOUT RUINING IT)

• Booze-free? Swap the rum in the icing for a splash of vanilla or espresso.
• No piping bag? Use a zip-top bag with the corner snipped. Not fancy, but works.
• Want it filled with custard? You can, but chill it completely first so it doesn’t melt the choux.
• Gluten-free? I’ve not tested it—but I’ve heard good things about strong GF flour blends for choux.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Pastry didn’t puff	Didn’t beat the dough enough after adding flour	Stir until it pulls cleanly away from the sides
Inside stayed wet	Didn’t dry out after baking	Return to oven for 5 mins with door cracked open
Icing too runny	Added too much water	Add it slowly—1 tbsp at a time
Shells collapsed	Opened oven door too soon	Wait at least 20 mins, then check

HOW TO MAKE MARY BERRY’S CHOCOLATE ECLAIRS

Preheat the Oven
Heat to 200°C (180°C fan) or 400°F. Lightly grease two baking sheets.

Make the Choux Pastry
In a saucepan, bring water and butter to the boil. Remove from heat, dump in all the flour at once, and beat hard until the mixture forms a ball. Cool for 5 minutes. Gradually beat in the eggs until smooth and glossy.

Pipe the Éclairs
Transfer the mixture to a piping bag fitted with a ½ inch plain nozzle. Pipe 20 short lengths (about 5cm) onto the trays, leaving space to puff.

Bake
Bake for 20 minutes or until golden and firm. Immediately slit each one to let steam escape. If insides are still damp, return to the oven for 5 more minutes.

Cool
Place on a wire rack and cool completely before filling or icing.

Fill with Cream
Whip the cream to soft peaks. Spoon or pipe into the split éclairs.

Make the Icing
Sift sugar and cocoa into a bowl. Add rum and just enough warm water to make a thick, spreadable icing.

Ice the Éclairs
Dip the tops in icing or spoon it over. Let it set slightly before serving.

TIPS FROM MY KITCHEN

• I always rest my piped éclairs for 5 minutes before baking—helps hold their shape.
• If the choux feels too runny, chill it briefly before piping.
• I use a fork to spear and dip the éclairs in icing—keeps fingers clean and coating even.
• When in doubt, dry them out. A soft shell ruins the magic.

STORAGE + SERVING

• Fridge: Keep filled éclairs in an airtight container up to 2 days.
• Freezer: Freeze unfilled éclairs in a single layer, then store in a bag. Fill and ice after thawing.
• Serve with: Berries, espresso, or just on their own with a smug smile.

FREQUENTLY ASKED QUESTIONS

Q: Can I make the shells ahead of time?
A: Yes! Bake and cool them, then store in an airtight tin for a day or freeze them.

Q: My dough is too runny—what do I do?
A: You may have added too much egg. Try chilling the mix before piping, or add a tablespoon of flour and beat it in.

Q: Can I skip the rum?
A: Absolutely. Swap with a teaspoon of vanilla or a splash of strong coffee.

Q: How do I know when they’re done baking?
A: They should feel crisp and hollow when tapped. Pale and soft? They need more time.

Q: What’s the best way to pipe the cream?
A: Use a star tip if you want them to look fancy. Or snip a plain bag for a rustic feel.

Try More Recipes:

• Mary Berry American Chocolate Wedding Cake Recipe
• Mary Berry Chocolate Mirror Cake
• Mary Berry White Chocolate and Vanilla Cake