Mary Berry Chocolate Eclairs

Mary Berry’s Chocolate Éclairs boast crisp, light choux pastry filled with whipped cream and topped with a rich, glossy cocoa-rum icing. Perfect for celebrations or a weekend treat, this recipe guides you to success with clear steps and professional results.

By Mary Berry
From Mary Berry Recipes

This recipe has a Nutri-Score of C, owing to its butter, sugar, and cream content balanced with moderate portioning. Each éclair offers around 340 kcal, making them a delightful indulgence.

Method

1. Preheat the oven:
   Heat to 200°C (180°C fan) / 400°F. Lightly grease two baking sheets or line with baking paper.
2. Make the choux pastry:
   Put butter and water in a saucepan and bring to the boil. Remove from heat, add all the flour at once, and beat vigorously with a wooden spoon until the mixture forms a ball and leaves the pan sides. Let cool for 5 minutes.
3. Add the eggs:
   Gradually beat in the eggs a little at a time, whisking thoroughly between additions until the mixture is smooth and glossy.
4. Pipe the éclairs:
   Transfer the mixture to a piping bag fitted with a ½-inch plain nozzle. Pipe twenty 5cm-long strips onto the prepared trays, leaving room for expansion.
5. Bake:
   Bake for 10 minutes at 200°C, then reduce the heat to 170°C (150°C fan) / 325°F and bake for a further 15 to 20 minutes until golden, puffed, and crisp. Remove from oven and immediately slice each éclair lengthwise to let steam escape. If they remain damp, return to the oven for 5 minutes.
6. Cool:
   Transfer éclairs to a wire rack and allow to cool completely before filling.
7. Fill with cream:
   Whip the cream to soft peaks and pipe or spoon into the split éclairs just before serving to avoid sogginess.
8. Make the icing:
   Melt chocolate in a heatproof bowl over hot water. Add butter and water, cook gently until smooth. Remove from heat, sift in icing sugar and cocoa powder, then stir in rum. Adjust icing consistency with warm water if needed.
9. Ice the éclairs:
   Dip the tops of the éclairs into the chocolate icing or spoon over evenly. Let set before serving.

What can you serve with this

1. Fresh berries: A tart contrast to the rich, sweet éclairs.
2. Espresso or dark coffee: Its bitterness balances the creamy filling and chocolate icing.
3. A light dusting of icing sugar: Adds a touch of extra sweetness and decoration.

FAQs for Mary Berry Chocolate Eclairs

• Can I make the pastry in advance?
  Yes, you can bake the shells ahead and store them in an airtight container or freeze them for later use.
• Why didn’t the éclairs puff up properly?
  Possibly the pastry wasn’t beaten enough after adding flour or the oven temperature was off. Beat the dough thoroughly and ensure the oven is preheated properly.
• How do I prevent soggy éclairs?
  Split the shells immediately after baking to release steam and fill only just before serving.
• Can I omit the rum?
  Yes, substitute with vanilla or espresso for different but delicious flavours.

Nutri-score Health Check

This recipe scores a Nutri-Score of C, reflecting the indulgent but balanced nature of the choux pastry, cream, and chocolate icing.

Positive Factors

• Choux pastry is lighter than many other pastries, making this a relatively airy dessert.
• Whipped cream filling adds a light texture compared to custard or buttercream.

Negative Factors

• Butter, sugar, and chocolate icing increase saturated fat and calorie content.
• Portion control is important with this rich dessert.

Note: The Nutri-Score is a general guideline derived from ingredient content and should be considered when enjoying indulgent treats like this.