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Heart-shaped chocolate eclairs with berry glaze

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 10
Course: Dessert

Ingredients

  • <b>For the eclairs</b>
  • 250 ml water
  • 50 g unsalted butter plus extra to grease the baking parchment
  • 150 g flour sifted
  • 3 level tbsp cornflour sifted
  • 2 tbsp caster sugar
  • 1 level tsp baking powder
  • 5 large eggs
  • rapeseed oil for frying
  • <br>
  • <b>For the pastry cream</b>
  • NOTE: Double the recipe to fill 10 eclairs generously
  • 375 ml | 12 1/2 fl oz whole milk
  • 2 large eggs
  • 100 g caster sugar
  • 3 tbsp cornflour
  • 1 tsp vanilla extract
  • 150 | 5.3oz Dr Oetker Fine Cooks' 72% Extra Dark Chocolate
  • 2 tbsp unsalted butter
  • <br>
  • <b>For the glaze</b>
  • 500 g | 10oz icing sugar
  • 50 g corn syrup
  • 100 g | 3 1/2 oz frozen red berries
  • 4 tbsp lemon juice plus extra if needed
  • enough water or lemon juice to create a thick glaze
  • Dr Oetker Fairy Princess sprinkles to decorate

Instructions

    Cup of Yum
  1. Melt the chocolate and butter over a pot of barely simmering water. Stir until smooth and set aside.
  2. In a bowl, whisk together the sugar, cornflour, eggs and vanilla extract using a balloon whisk.
  3. In a saucepan over medium heat, warm the milk until hot but not boiling.
  4. Gradually pour the hot milk into the bowl while whisking to avoid curdling the eggs. Whisk together until well mixed.
  5. Pour everything back into the saucepan and cook over low heat, stirring constantly, for about 5 minutes or until the cream thickens.
  6. Take off the heat and stir in the melted chocolate/butter.
  7. Place cling film directly on the surface to stop a skin from forming. Chill for at least 2 hours or overnight.
  8. Preheat the oven to 200C (400F).
  9. Put the water and butter in a saucepan. Heat until the butter melts and mixture comes to a boil. Take pot off the heat.
  10. Add the flour/cornflour and vigorously stir until they come together into a smooth ball of dough. Put back over low heat and cook for a minute, stirring constantly.
  11. Transfer the dough into your stand mixer fitted with the paddle attachment. And the sugar and beat together until mixed in and the dough has cooled down slightly.
  12. Gradually add the eggs into the dough while mixing on low speed. The dough will separate initially but then come together again. It is ready when shiny and hanging in a long strip from the beater.
  13. Beat in the baking powder and transfer to a piping bag fitted with a large round tip.
  14. Grease three large pieces of baking parchment with a little butter and then pipe large hearts, spaced well apart, on it.
  15. Bake for 20 minutes or until puffed, golden and crisp. Take out of the oven once crisp and poke holes on the underside to release the steam. You will need to bake in batches. Cool before filling.
  16. Transfer the pastry cream into a piping bag fitted with a small round tip and fill the eclairs carefully (you will need to enlarge the wholes with a chopstick). Alternatively slice them in half, pipe the filling and sandwich together.
  17. Strain the juice from the berries. Mix all the ingredients for the glaze together until is thick, glossy and just pourable.
  18. Put the eclairs on a wire rack set over a roasting tin and drizzle the glaze over them.
  19. Add Fairy Princess sprinkles while the glaze is still fresh. Serve immediately.

Notes

  • You will need two batches of the chocolate pastry cream to generously fill all 10 eclairs.