Low Sodium Mini Eclairs
Indulge in these delightful Low Sodium Mini Éclairs, a guilt-free twist on the classic French pastry. This recipe combines tender, airy choux pastry with a creamy, low sodium vanilla pudding filling and a luxurious dark chocolate glaze, offering all the elegance of traditional éclairs with a healthier edge. Perfectly portioned for snacking or entertaining, these mini éclairs boast rich flavor without skimping on texture or satisfaction. Crafted using unsalted butter and a specially chosen low sodium pudding mix, they’re ideal for those watching their sodium intake. Ready in just over an hour, this show-stopping dessert is as fun to make as it is to eat—serve them at your next gathering or savor them as a sophisticated treat at home.
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Ingredients
- 120 ml water
- 60 grams unsalted butter
- 75 grams all-purpose flour
- 2 units large eggs
- 100 grams low sodium vanilla pudding mix
- 250 ml cold skim milk
- 100 grams dark chocolate (70% cacao)
- 100 ml heavy cream
Directions
Step 1
Preheat your oven to 220°C (428°F) and line a baking tray with parchment paper.
Step 2
In a medium saucepan over medium heat, combine the water and unsalted butter. Stir occasionally until the butter is completely melted and the mixture begins to simmer.
Step 3
Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the saucepan. Cook for another 2-3 minutes to remove extra moisture.
Step 4
Transfer the dough to a mixing bowl and let it cool for about 5 minutes.
Step 5
Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
Step 6
Transfer the dough to a piping bag fitted with a round tip. Pipe small mounds (about 2 inches long) onto the prepared baking tray, spacing them 2 inches apart.
Step 7
Bake in the preheated oven for 10 minutes, then reduce the temperature to 180°C (356°F) and bake for an additional 20-25 minutes, or until golden brown and puffed. Do not open the oven door during baking.
Step 8
Remove the eclairs from the oven and let them cool completely on a wire rack.
Step 9
While the eclairs are cooling, prepare the filling by combining the low sodium vanilla pudding mix and cold skim milk in a bowl. Whisk until thickened, about 2-3 minutes, then refrigerate until ready to use.
Step 10
For the chocolate glaze, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and add in the dark chocolate, stirring until smooth and glossy.
Step 11
To assemble, cut the cooled eclairs in half lengthwise and pipe the vanilla pudding into the bottom half. Replace the top half and spoon the chocolate glaze over each eclair.
Step 12
Allow the glaze to set slightly before serving. Enjoy your low sodium mini eclairs!
Nutrition Facts
| Serving size | (908.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2226.6 |
| Total Fat 138.3g | 0% |
| Saturated Fat 77.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 610.0mg | 0% |
| Sodium 452.1mg | 0% |
| Total Carbohydrate 205.4g | 0% |
| Dietary Fiber 13.0g | 0% |
| Total Sugars 108.5g | |
| Protein 36.5g | 0% |
| Vitamin D 182.6IU | 0% |
| Calcium 473.3mg | 0% |
| Iron 17.9mg | 0% |
| Potassium 1338.2mg | 0% |
Source of Calories