The Best Chocolate Eclairs Recipe for Dreamy Homemade Treats

Crafting delectable chocolate eclairs has been my delightful culinary adventure for years.

Sweet memories of Paris bakeries inspired my passion for these elegant pastries.

Crisp choux pastry shells paired with silky smooth chocolate cream create pure magic.

Delicate yet decadent, these treats dance between sophistication and comfort.

Precise techniques might seem intimidating, but you can master them with patience.

Professional bakers’ secrets are easier than you think.

Each bite promises a symphony of textures that will transport you to a French patisserie.

Dive into this recipe and become your own pastry chef.

Mary Berry Chocolate Eclairs: Why They’re Worth It

• Create Showstopping Dessert: Chocolate eclairs transform an ordinary gathering into a gourmet experience, impressing guests with professional-looking pastry that seems like it came from a fancy bakery.
• Master Classic French Technique: Learn sophisticated baking skills by creating choux pastry, developing culinary confidence while producing a delicate, light pastry shell that's crisp on the outside and airy inside.
• Quick Crowd-Pleaser Treat: Prepare an elegant dessert in minimal steps, perfect for parties, potlucks, or family celebrations where you want to deliver maximum deliciousness with minimal kitchen stress.
• Customize with Creativity: Experiment with filling variations like chocolate, vanilla, or fruit-flavored cream, allowing personal touch and making each batch unique to your taste preferences and mood.

What Goes Into Mary Berry Chocolate Eclairs

• Flour: The key structural ingredient that helps form the light and airy choux pastry shell.
• Water: Essential liquid for creating the pastry dough.
• Butter: Provides rich flavor and helps create a tender pastry texture.
• Salt: Enhances the overall flavor of the pastry.
• Eggs: Crucial for binding the dough and creating a golden, puffy exterior.

• Pudding Mix: Serves as the creamy base for the eclair filling.
• Milk: Helps create a smooth and creamy pudding consistency.
• Heavy Cream: Adds richness and creates a light, fluffy texture.
• Sugar: Provides sweetness to the cream filling.
• Vanilla: Adds a classic, aromatic flavor to the cream.

• Chocolate: Creates a rich and glossy glaze for the eclair tops.
• Butter: Helps create a smooth and shiny chocolate coating.
• Icing Sugar: Adds sweetness and helps thicken the chocolate glaze.
• Hot Water: Assists in creating the right consistency for the chocolate topping.

Instructions for Mary Berry Chocolate Eclairs

Step 1: Heat Up the Oven

Crank the oven to 425°F (200°C). Grab a baking sheet and line it with parchment paper, creating a smooth surface for your delicate pastry.

Step 2: Create the Pastry Base

• Water
• Butter
• Salt

Bring the mixture to a rolling boil, ensuring everything is well blended and bubbling.

Step 3: Transform into Dough

Dump in the flour all at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a smooth, cohesive ball of dough.

Step 4: Let the Dough Chill Momentarily

Remove from heat and let the dough rest for about 5 minutes, allowing it to cool slightly and become more manageable.

Step 5: Incorporate the Eggs

Add eggs one at a time, beating thoroughly after each addition. The dough will look lumpy at first but will eventually become smooth and glossy.

Step 6: Shape the Pastry

Transfer the dough to a piping bag or use a spoon to create 9 elongated strips on the prepared baking sheet. Keep them evenly spaced for consistent baking.

Step 7: Bake to Golden Perfection

Slide the baking sheet into the preheated oven. Bake for 35-40 minutes until the eclairs are puffed and golden brown.

Step 8: Prepare the Shells

Once cooled, gently slice the eclairs open. Remove any soft, unbaked interior to create a perfect shell for filling.

Step 9: Whip Up the Filling

• Instant pudding mix
• Milk

In another bowl, whip cream with sugar and vanilla until soft peaks form.

Step 10: Create Creamy Filling

Fold the whipped cream into the pudding mixture, creating a light and fluffy filling.

Step 11: Fill the Pastry Shells

Carefully pipe or spoon the cream filling into the cooled eclair shells.

Step 12: Prepare Chocolate Glaze

• Chocolate
• Butter

Step 13: Finish the Glaze

• Powdered sugar
• Hot water

Mix until smooth and glossy.

Step 14: Final Touch and Chill

Drizzle the chocolate glaze over the filled eclairs. Refrigerate for at least an hour to set the glaze and filling.

Helpful Tips for Mary Berry Chocolate Eclairs

• Pipe with Precision: Use a piping bag with a large star tip for elegant, uniform eclairs that look professionally made.
• Prevent Soggy Bottoms: After baking, poke small holes in the bottom of the pastry shells to release steam and maintain crisp texture.
• Smooth Filling Technique: Fold whipped cream into pudding gently to keep the filling light and airy, avoiding dense mixture.
• Chocolate Glaze Magic: Ensure chocolate is slightly warm when drizzling for a glossy, smooth finish that sets beautifully.
• Room Temperature Eggs: Use eggs at room temperature to help them incorporate more evenly into the choux pastry dough.

Variations on Mary Berry Chocolate Eclairs

• Gluten-Free Eclairs: Replace wheat flour with almond or coconut flour for a celiac-friendly version.
• Vegan Chocolate Eclairs: Swap eggs with aquafaba, use plant-based milk, and coconut cream for filling.
• Low-Sugar Option: Substitute sugar with stevia or monk fruit sweetener in both pastry and chocolate glaze.
• Fruit-Infused Variation: Add raspberry or strawberry puree to the cream filling for a fruity flavor boost.

What to Serve with Mary Berry Chocolate Eclairs

• Elevate Classic Chocolate Eclairs with Perfect Pairings
• Brew Complementary Coffee: Select a medium-roast Colombian or Brazilian coffee with caramel and nutty undertones that beautifully balance the chocolate's richness and pastry's delicate sweetness.
• Pair with Dessert Wine: Choose a Portuguese port wine or late-harvest Riesling, which offer honeyed notes and subtle acidity that enhance the eclair's creamy filling and chocolate glaze.
• Create Textural Contrast: Serve alongside toasted almond slivers or candied pecans to provide a delightful crunch that complements the smooth pastry cream and silky chocolate coating.
• Enhance Flavor Experience: Add a small scoop of vanilla bean or hazelnut gelato to create a luxurious temperature and flavor contrast that elevates the entire dessert presentation.

How to Store Mary Berry Chocolate Eclairs

• Store filled eclairs in an airtight container in the refrigerator for up to 2 days, ensuring they are covered to prevent drying out.
• Wrap plain choux pastry shells tightly in plastic wrap and freeze for up to 1 month, allowing you to fill them later when needed.
• Crisp up refrigerated or thawed shells in a 180C oven for 5 minutes, restoring their original crunch and texture.
• Warm slightly in microwave for 10-15 seconds if shells feel soft, but be careful not to overheat to maintain pastry structure.

FAQs About Mary Berry Chocolate Eclairs

• What are the key ingredients for chocolate eclairs?

The key ingredients are flour, butter, eggs, milk, pudding mix, heavy cream, sugar, vanilla, chocolate, and icing sugar.

• How difficult is this recipe for home bakers?

This recipe requires intermediate baking skills, involving techniques like making choux pastry, piping, and creating a smooth filling and chocolate glaze.

• Can I make chocolate eclairs ahead of time?

Yes, you can prepare the components in advance. Bake the shells and make the filling separately, then assemble and glaze just before serving for the best texture.

• Do I need special equipment to make chocolate eclairs?

You’ll need a piping bag or a spoon for shaping, a saucepan for the pastry, and a baking tray with parchment paper for best results.

Chocolate Eclairs Recipe

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4.5 from 26 reviews

• Total Time: 50-55 mins
• Yield: 8 1x

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Description

Delightful chocolate eclairs bring French pastry magic to your kitchen, promising pure indulgence. Rich chocolate cream and delicate choux pastry combine for an elegant dessert you’ll savor with pure culinary joy.

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Ingredients

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Main Ingredients:

• 1 cup water
• 1/2 cup butter, cubed
• 1 cup all-purpose flour
• 4 large eggs

Filling Ingredients:

• 2–1/2 cups cold 2% milk
• 1 package (5.1 ounces) instant vanilla pudding mix
• 1 cup heavy whipping cream
• 1/4 cup confectioners’ sugar
• 1 teaspoon vanilla extract

Topping Ingredients:

• 2 ounces semisweet chocolate
• 2 tablespoons butter
• 1–1/4 cups confectioners’ sugar
• 2 to 3 tablespoons hot water
• 1/4 teaspoon salt

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Instructions

1. Heat oven to 200°C and prepare a baking sheet with parchment paper for crisp pastry foundation.
2. Combine water, butter, and salt in a heavy-bottomed saucepan, bringing to a rolling boil.
3. Vigorously stir in flour until a smooth, cohesive dough forms and pulls away from pan sides.
4. Allow dough to rest and cool for 5 minutes to stabilize consistency.
5. Incorporate eggs individually, mixing thoroughly after each addition to create a glossy, elastic texture.
6. Transfer dough to piping bag or spoon, forming 9 elegant elongated strips on prepared baking sheet.
7. Bake for 35-40 minutes until golden brown and puffed, ensuring crisp exterior.
8. Carefully slice pastries horizontally, gently removing any soft interior membrane, then cool completely.
9. Prepare pudding mixture by blending pudding powder with milk until smooth and creamy.
10. Whip cream to soft peaks, gently folding in sugar and vanilla for delicate sweetness.
11. Gently incorporate whipped cream into pudding, creating a light, airy filling.
12. Fill cooled pastry shells generously with cream mixture.
13. Create chocolate glaze by melting chocolate and butter together until silky.
14. Whisk in powdered sugar and hot water to achieve perfect drizzling consistency.
15. Lavishly coat eclair tops with glossy chocolate glaze and refrigerate until serving.

Notes

• Precise pastry preparation requires consistent stirring to prevent flour lumps and ensure smooth choux dough texture.
• Humidity affects pastry rising, so bake in a dry environment and avoid opening oven during initial baking stages to maintain consistent heat.
• Piping technique matters – use steady hand and even pressure to create uniform eclair shapes for professional-looking dessert.
• Gluten-free alternative possible by substituting regular flour with almond or coconut flour, though texture might slightly differ from traditional recipe.

• Prep Time: 15 mins
• Cook Time: 35-40 mins
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 283 kcal
• Sugar: 22 g
• Sodium: 106 mg
• Fat: 16 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.3 g
• Carbohydrates: 27 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 73 mg