How to Make Mary Berry Chocolate Eclairs at Home

These eclairs are special because they have light, fluffy pastry filled with creamy whipped cream and topped with rich chocolate icing.

There’s nothing quite like homemade Mary Berry chocolate eclairs to brighten up your day. These golden, fluffy pastries filled with creamy whipped cream and topped with chocolate are a comforting treat that’s surprisingly simple to bake. I’ve baked these many times and always enjoy sharing them with family and friends. I’m excited to share my easy recipe with you.

Ingredients

For the choux pastry

• ¼ cup (55g) salted butter, cubed
  
• ½ cup + 2 tablespoons (150ml) water
  
• ½ cup (65g) all-purpose flour, sifted
  
• 2 extra-large eggs, beaten
  

For the filling

• ¼ cup (300ml) heavy cream
  

For the icing

• 2 ounces (55g) dark chocolate, broken into pieces
  
• 1 tablespoon (15g) salted butter
  
• 2 tablespoons water
  
• ⅔ cup (75g) confectioners’ sugar, sifted
  

Instructions

1. Make the choux pastry:
   Preheat your oven to 425°F (220°C). In a saucepan, combine the butter and water, heating until the butter melts and the mixture comes to a boil. Remove from heat and quickly stir in the flour all at once. Keep stirring until the mixture forms a ball and pulls away from the pan.
   
2. Add the eggs:
   Let the dough cool for a few minutes. Then beat in the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
   
3. Shape the eclairs:
   Line a baking tray with parchment paper. Using two spoons, drop long strips of dough (about 3 inches long) onto the tray, leaving space between each.
   
4. Bake:
   Bake in the hot oven for 10 minutes. Then reduce the temperature to 375°F (190°C) and bake for another 15 minutes until the eclairs are puffed up and golden brown. Avoid opening the oven door while baking.
   
5. Prepare the filling:
   Whip the heavy cream until it holds soft peaks.
   
6. Make the chocolate icing:
   In a small saucepan, combine the chocolate, butter, water, and confectioners’ sugar. Heat gently, stirring, until smooth and glossy.
   
7. Assemble the eclairs:
   When the eclairs are cool, slice them in half lengthwise. Fill each with whipped cream and replace the tops. Dip or spread the chocolate icing over the top of each eclair.

Mary Berry Chocolate Eclairs

Making Mary Berry chocolate eclairs is a fun way to bake a classic dessert at home. The light choux pastry combined with creamy whipped cream and rich chocolate icing is a perfect treat. This recipe is beginner-friendly and delivers bakery-quality results. I hope you enjoy making and sharing these delicious eclairs as much as I do!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: baking

Cuisine: British

Calories: 340

Ingredients Method Notes

Ingredients

  

For the choux pastry

• ¼ cup 55g salted butter, cubed
• ½ cup + 2 tablespoons 150ml water
• ½ cup 65g all-purpose flour, sifted
• 2 extra-large eggs beaten

For the filling

• ¼ cup 300ml heavy cream

For the icing

• 2 ounces 55g dark chocolate, broken into pieces
• 1 tablespoon 15g salted butter
• 2 tablespoons water
• ⅔ cup 75g confectioners’ sugar, sifted

Method

 

1. Preheat your oven to 425°F (220°C). In a saucepan, combine the butter and water, heating until the butter melts and the mixture comes to a boil. Remove from heat and quickly stir in the flour all at once. Keep stirring until the mixture forms a ball and pulls away from the pan.
2. Let the dough cool for a few minutes. Then beat in the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
3. Line a baking tray with parchment paper. Using two spoons, drop long strips of dough (about 3 inches long) onto the tray, leaving space between each.
4. Bake in the hot oven for 10 minutes. Then reduce the temperature to 375°F (190°C) and bake for another 15 minutes until the eclairs are puffed up and golden brown. Avoid opening the oven door while baking.
5. Whip the heavy cream until it holds soft peaks.
6. In a small saucepan, combine the chocolate, butter, water, and confectioners’ sugar. Heat gently, stirring, until smooth and glossy.
7. When the eclairs are cool, slice them in half lengthwise. Fill each with whipped cream and replace the tops. Dip or spread the chocolate icing over the top of each eclair.

Notes

Common Mistakes to Avoid When Making Eclairs

1. Don’t skip boiling the butter and water fully before adding flour.
2. Add flour all at once and stir well to avoid lumps.
3. Add eggs slowly and mix after each to keep dough right.
4. Keep the oven door closed while baking to prevent collapse.
5. Bake until golden and firm—don’t under- or overbake.
6. Let eclairs cool completely before filling.
7. Use cooled chocolate icing to avoid melting the pastry.

Complement the indulgent Mary Berry chocolate eclairs with the classic simplicity of Mary Berry fruit scones for a balanced and delightful selection of baked treats.

Common Mistakes to Avoid When Making Eclairs

1. Don’t skip boiling the butter and water fully before adding flour.
   
2. Add flour all at once and stir well to avoid lumps.
   
3. Add eggs slowly and mix after each to keep dough right.
   
4. Keep the oven door closed while baking to prevent collapse.
   
5. Bake until golden and firm—don’t under- or overbake.
   
6. Let eclairs cool completely before filling.
   
7. Use cooled chocolate icing to avoid melting the pastry.

Nutritional Value (per serving, serves 6)

• Calories: 340
  
• Fat: 24g
  
• Carbohydrates: 22g
  
• Protein: 5g
  
• Sugar: 14g
  
• Fiber: 1g
  

Conclusion

Making Mary Berry chocolate eclairs is a fun way to bake a classic dessert at home. The light choux pastry combined with creamy whipped cream and rich chocolate icing is a perfect treat. This recipe is beginner-friendly and delivers bakery-quality results. I hope you enjoy making and sharing these delicious eclairs as much as I do!