Sugar Free Chocolate Eclairs Recipes

SUGAR FREE CHOCOLATE ECLAIRS

Steps:

• Preheat oven to 200C/400F/gas 6. Lightly grease 2 baking trays with a thin spread of butter.
• Melt the milk, water, butter and xylitol in a saucepan over medium-high heat and then bring to the boil. Just as it starts to boil, take the saucepan off the heat and dump in all of the flour in one go. Mix it all together until combined, then return to the heat for 30 secs-1 min just to dry out the flour. Allow to cool for 5-10 mins.
• Add the eggs, a little at a time, stirring until combined between each addition. The dough should be shiny and a bit wet, and it should break cleanly off a spoon if you hold it up.
• Fill a piping bag fitted with a wide nozzle (or a disposable piping bag/freezer bag that has the end snipped off) and pipe 12-20 small eclairs (you could also pipe some (or all) as little ball shapes to make profiteroles if you prefer), depending on the size of the nozzle. Get a little water and dip your finger in it, then smooth the tops of the eclairs with a little water.
• Bake in the preheated oven for about 15 mins, then prop the oven door open slightly with a wooden spoon to let it ventilate for another 5 mins. The eclairs should be puffed up, golden and hollow. Remove from the oven and allow to cool for a few mins, then pierce the bottom of each eclair with a skewer once or twice to allow the steam to escape. Allow to cool completely.
• Once cool, whip the cream with the vanilla seeds, extract and sweetener, then fill a piping bag with the filling and make the small piercings on the base of the eclairs a bit bigger so you can pipe the filling through it. Alternatively, you can cut each eclair in half lengthways and pipe or spread the filling onto the bottom half then top with the other half.
• Melt the chocolate and butter until completely melted, smooth and glossy, then dip the top of each eclair into the chocolate to cover the top half in a line of melted chocolate. Allow to cool until the chocolate hardens (I like to put them in the fridge for about 15 mins).

SUGAR FREE CHOCOLATE ECLAIRS

Steps:

• DOUGH: In a saucepan, bring water and butter to a boil and add flour all at once, stirring until a smooth ball forms.
• Remove from the heat: let stand for 5 minutes and add eggs, one at a time, beating well after each addition: continue beating until mixture is smooth and shiny.
• Transfer to a resealable plastic bag, seal, and cut a 1" hole in one corner of the bag.
• Pipe eight 3 1/2" logs onto an ungreased baking sheet.
• Bake at 450F for 10 minutes, reduce heat to 400F and bake 15-20 minutes longer or until golden brown.
• Transfer to a wire rack and immediately put a slit in each to allow steam to escape; cool and carefully cut off tops.
• Set tops aside and remove soft dough from the inside with a fork.
• VANILLA FILLING: In a mixing bowl, beat milk, vanilla, and pudding on low speed for 2 minutes or until thickened, fold in whipped topping and set aside.
• CHOCOLATE FROSTING: In another mixing bowl, beat milk and chocolate pudding for 2 minutes or until thickened.
• Spoon vanilla filling into eclairs, replace tops and frost with chocolate topping.
• Enjoy!

SUGAR-FREE CHOCOLATE ECLAIRS

Steps:

• In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Transfer to a resealable plastic bag; seal., Cut a 1-in. hole in one corner of bag. Pipe eight 3-1/2-in. logs onto an ungreased baking sheet. Bake at 450° for 10 minutes. Reduce heat to 400°; bake 15-20 minutes longer or until golden brown. Transfer to a wire rack. Immediately cut a slit in each to allow stream to escape; cool. Split and set the tops aside. Discard soft dough inside. , For filling, in a large bowl, whisk milk, vanilla and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping; set aside. , In another large bowl, whisk milk and chocolate pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon vanilla filling into eclairs; replace tops. Spread with chocolate topping.

CHOCOLATE ECLAIR - (DIABETIC - FRIENDLY)

Steps:

• 1. LAYER: Bottom of 9x13x2-inch baking dish with 1/3 graham crackers.
• 2. IN: Medium mixing bowl, beat pudding mix with milk until it thickens. SET: Aside several minutes. FOLD: In whipped topping.
• 3. SPREAD: Half of the pudding mixture over graham crackers. REPEAT: Layers, ending with graham crackers on top (three layers of graham crackers). DRIZZLE: With Chocolate Topping.
• 4. CHOCOLATE TOPPING COMBINE: Cocoa, sugar, and milk in saucepan. BRING: To a boil 1 minute. REMOVE: From heat, add vanilla and butter. COOL: Slightly and pour over top graham cracker layer. REFRIGERATE: Until ready to serve. SERVE & ENJOY! **COVER: And refrigerate leftovers.

CHOCOLATE ECLAIRS

Steps:

• Melt the butter in a saucepan, then add the water and bring to the boil.
• Remove from the heat and quickly add the sifted flour and salt and beat well.
• Heat again until the mixture leaves the side of the pan.
• Allow the mixture to cool for a few moments before adding the first egg.
• Beat this well into the mixture and then add the other two eggs one at a time, beating well with a wooden spoon.
• Make sure the mixture is soft by shaking some off a spoon, it will fall softly and leave some on the spoon.
• Eclairs: Put the choux pastry in a biscuit forcer or something similar with a 1/2 inch or 1 inch plain forcer.
• Force out 1/2 inches of mixture on a lightly greased tray.
• Bake in a moderate over[350F] for 35-40 minutes.
• Ice with chocolate icing when cold, and fill with whipped cream.