Sugar-Free Mini Eclairs
Indulge in the guilt-free decadence of Sugar-Free Mini Eclairs, a delightful twist on the classic French pastry that's perfect for those watching their sugar intake. These charming bite-sized treats feature a light and airy choux pastry, lovingly filled with a creamy vanilla custard sweetened with xylitol and finished with a glossy sugar-free dark chocolate glaze. Each step of the recipe, from crafting the silky custard to perfecting the chocolate topping, showcases a balance of flavor and texture that's as satisfying as it is indulgent. Perfect for special occasions or an elegant dessert spread, these sugar-free eclairs are a crowd-pleaser that's both sophisticated and health-conscious. Whether you're hosting or simply treating yourself, these mini masterpieces prove that you don’t need sugar to make life a little sweeter.
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Ingredients
- 125 ml Water
- 60 g Unsalted butter
- 1 pinch Salt
- 75 g All-purpose flour
- 2 large Eggs
- 250 ml Whole milk
- 1 tsp Vanilla bean paste
- 40 g Xylitol sweetener
- 20 g Cornstarch
- 3 Egg yolks
- 100 g Dark chocolate (sugar-free)
- 60 ml Heavy cream
Directions
Step 1
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Step 2
In a medium saucepan over medium heat, combine water, butter, and a pinch of salt. Stir until the butter is melted and the mixture begins to boil.
Step 3
Reduce the heat to low and add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
Step 4
Remove the saucepan from heat. Allow the mixture to cool for about 5 minutes. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and glossy.
Step 5
Transfer the choux pastry into a piping bag fitted with a large round tip. Pipe small lines (about 7 cm long) onto the prepared baking sheet, leaving space between each one.
Step 6
Bake in the preheated oven for 20-25 minutes, until the eclairs are golden brown and puffed. Do not open the oven during baking.
Step 7
Once baked, remove the eclairs from the oven and allow them to cool completely on a wire rack.
Step 8
To prepare the custard, heat the milk and vanilla bean paste in a saucepan until it just starts to simmer, then remove from heat.
Step 9
In a mixing bowl, whisk together xylitol, cornstarch, and egg yolks until smooth and pale.
Step 10
Gradually pour the hot milk over the egg mixture, whisking constantly to prevent curdling.
Step 11
Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and comes to a gentle boil.
Step 12
Pour the custard into a clean bowl, cover with plastic wrap (touching the surface to prevent a skin from forming), and let it cool completely.
Step 13
For the chocolate glaze, melt the dark chocolate and heavy cream together in a heatproof bowl set over a pan of simmering water, stirring until smooth. Alternatively, microwave in short bursts, stirring frequently.
Step 14
Once cooled, fill a piping bag fitted with a small tip with the vanilla custard. Poke a small hole in one end of each eclair and pipe the custard inside.
Step 15
Dip the top of each filled eclair into the melted chocolate glaze, letting any excess drip off. Place them back on the wire rack and allow the glaze to set before serving.
Step 16
Enjoy your sugar-free mini eclairs!
Nutrition Facts
| Serving size | (896.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2134.3 |
| Total Fat 143.5g | 0% |
| Saturated Fat 78.2g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1149.3mg | 0% |
| Sodium 455.5mg | 0% |
| Total Carbohydrate 180.6g | 0% |
| Dietary Fiber 25.6g | 0% |
| Total Sugars 17.2g | |
| Protein 44.0g | 0% |
| Vitamin D 250.3IU | 0% |
| Calcium 539.6mg | 0% |
| Iron 18.4mg | 0% |
| Potassium 1340.8mg | 0% |
Source of Calories