Mary Berry Chocolate Eclairs Recipe Recipe Cards

CHOCOLATE ECLAIRS

Steps:

• Measure the butter and water and add to a small pan. Melt the butter over a low heat then slowly bring it to the boil.
• Meanwhile measure the flour into a small bowl.
• Once the butter/water mixture is boiling, remove it from the heat and add the flour. Beat it until the mixture forms a soft ball and leaves the side of the pan. Leave to cool slightly.
• Break the eggs into a small bowl and give them a little whisk. Add the eggs a little at a time, beating really thoroughly between each addition so you have a lovely smooth shiny paste.
• Spoon the mixture into your piping bag. Pipe the éclair mixture onto your baking trays in straight lines about 15cm or 6 inches long. Leave space between them to allow for spreading.
• Pop the eclairs in oven for 10 minutes, then reduce the heat to 170C/150C Fan/325F and bake for a further 15-20 minutes. They're ready when they are well risen, crisp and golden brown.
• Remove the éclairs from the oven and split them with a sharp knife down the side to let the steam escape. Leave to cool on a wire rack.
• Whip the cream with a hand held electric whisk or freestanding mixer with the whisk attachment. It needs to be just firm enough to pipe.
• Fill each éclair with the whipped cream with a piping bag with a plain nozzle. Only fill each éclair when you are ready to eat them. If they sit for too long with the cream inside they'll go a little soggy.
• Melt the chocolate, either in the microwave or a bowl set over a pan of hot water (making sure the bowl isn't touching the water).
• Add the butter and water to the chocolate and continue to cook on a low heat until everything has melted. Stir occasionally.
• Add the icing sugar and mix well until it's smooth.
• Spoon the chocolate mixture over the top of each éclair and leave to set.