Chocolate and Berry Cream Eclairs | How to make Chocolate and Berry Cream Eclairs

By Vibha Bhutada  |  19th Jun 2016  |  
4.3 from 3 reviews Rate It!
  • Chocolate and Berry Cream Eclairs, How to make Chocolate and Berry Cream Eclairs
Chocolate and Berry Cream Eclairsby Vibha Bhutada
  • Prep Time

    25

    mins
  • Cook Time

    40

    mins
  • Serves

    6

    People

17

3





Video for key ingredients

  • Homemade Ganache

  • Homemade Short Crust Pastry

About Chocolate and Berry Cream Eclairs

Squidgy & sweet - the perfect pastry. Eclairs are often filled with pastry cream, but here I’ve used a simple mixture of Scottish three berry preserve and cream. I made this as it was Father's Day and my dad just loved it. Recipe credits - Kate.

Chocolate and Berry Cream Eclairs is one dish which makes its accompaniments tastier. With the right mix of flavours, Chocolate and Berry Cream Eclairs has always been everyone's favourite. This recipe by Vibha Bhutada is the perfect one to try at home for your family. The Chocolate and Berry Cream Eclairs recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Chocolate and Berry Cream Eclairs is 25 minutes and the time taken for cooking is 40 minutes. This is recipe of Chocolate and Berry Cream Eclairs is perfect to serve 6 people. Chocolate and Berry Cream Eclairs is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Chocolate and Berry Cream Eclairs. So do try it next time and share your experience of cooking Chocolate and Berry Cream Eclairs by commenting on this page below!

Chocolate and Berry Cream Eclairs

Ingredients to make Chocolate and Berry Cream Eclairs

  • For the choux pastry:
  • 50g unsalted butter, cubed
  • 50ml full fat milk
  • 75ml water
  • 1/2 tsp fine salt
  • 1 tbsp golden caster sugar
  • 125g plain white flour, sifted
  • 3 medium free range eggs, beaten
  • For the Scottish three berry cream:
  • 1/4 cup scottish three berry preserve
  • 1 cup double cream
  • For the chocolate ganache glaze:
  • 40g milk chocolate, finely chopped
  • 20g dark chocolate, finely chopped
  • 75ml double cream
  • 1/2 tsp liquid glucose
  • For Garnishing:
  • Handful toasted pistachios, roughly chopped
  • Fresh cherries, optional

How to make Chocolate and Berry Cream Eclairs

  1. For the choux pastry:
  2. Preheat the oven to 200 degrees C. Line a baking tray with parchment paper.
  3. Place the butter, milk, water, salt and sugar in a large, heavy bottomed saucepan and bring quickly to the boil.
  4. As soon as it reaches boiling point and the butter is melted, add the flour, beating with a wooden spoon until a ball of dough forms that leaves the sides of the saucepan clean.
  5. Lower the heat and beat the mixture for 30 seconds to dry it out slightly then remove from the heat and set aside to cool for 3 minutes.
  6. Beat in the eggs, one at a time, mixing each thoroughly into the dough before adding the next. It may look a little lumpy at first – continue to beat and you’ll get a lovely smooth mixture.
  7. Transfer the choux paste into a piping bag fitted with a large plain nozzle and pipe strips direct onto your baking parchment.
  8. To stop the paper moving around, dot a little choux paste under each corner and make sure you leave a little space between each line as they will puff up in the oven.
  9. Bake for 20 minutes then without opening the oven door (you want to keep all the heat in), reduce the oven temperature to 180 degrees C and bake for a further 15 – 20 minutes until completely dry and crisp.
  10. Remove from the oven, pierce a hole in the bottom of each one with a skewer to let any steam out and set aside while you make the cream and glaze.
  11. For the Scottish three berry cream:
  12. Whip the cream until stiff peaks form. Fold in the scottish three berry preserve using a spatula then transfer to a piping bag fitted with a plain nozzle.
  13. For the chocolate ganache glaze:
  14. Place the chocolate in a heatproof bowl.
  15. Bring the cream to a simmer then remove from the heat and whisk in the glucose syrup.
  16. Pour the cream mixture over the chocolate and leave to stand for 2 minutes. Using a spatula, gently stir the chocolate until the mixture is glossy and smooth.
  17. To assemble:
  18. Using a sharp knife, split each eclair horizontally.
  19. Pipe the berry cream to fill the empty bottom half of each eclair then replace the top halves.
  20. Glaze the eclairs with the ganache using a teaspoon.
  21. Sprinkle with the toasted pistachios and pop a cherry on top.
  22. Eat within a few hours of filling for crisp, delicious eclairs.

My Tip:

1. Filled eclairs can rest at room temperature up to 4 hours before serving. Store refrigerated. 2. Serving depends on how big you pipe them. 3. You can get creative with filling here. Use any berry preserve or fresh berries of your choice.

Reviews for Chocolate and Berry Cream Eclairs (3)

Niyaz Laiqa year ago

This looks beautiful!
Reply

Andrea Srivastavaa year ago

These eclairs look so scrumptious! My mouth is watering dear :)
Reply

Akarshita prasada year ago

amazing recipe for kids..good that you shared with us.
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