Low Fat Mini Eclairs
Indulge in guilt-free decadence with these *Low Fat Mini Eclairs*, a lightened-up twist on the classic French pastry. Perfectly airy choux pastry is baked to golden perfection and filled with a silky, low-fat vanilla cream made from skim milk and a touch of cream cheese for richness. A glossy layer of dark chocolate adds the finishing touch, creating a balance of flavors that's as satisfying as it is elegant. With just 60 minutes from start to finish, this recipe proves that dessert can be both indulgent and light. Ideal for parties, special occasions, or even a midweek treat, these mini eclairs promise big flavor with fewer calories.
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Recipe Information
Ingredients
- 120 ml Water
- 30 g Unsalted butter
- 1 pinch Salt
- 60 g All-purpose flour
- 2 large Eggs
- 240 ml Skim milk
- 20 g Cornstarch
- 50 g Granulated sugar
- 1 teaspoon Vanilla extract
- 60 g Low-fat pastry cream cheese
- 100 g Dark chocolate
Instructions
Preheat your oven to 200°C (392°F). Line a baking sheet with parchment paper.
In a medium-sized saucepan, bring 120 ml of water, 30 g of unsalted butter, and a pinch of salt to a rolling boil over medium heat.
Add the 60 g of all-purpose flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and leaves the sides of the pan. This should take around 2-3 minutes.
Remove the pan from the heat and let it cool for 5 minutes.
Beat in the eggs one at a time, ensuring the first egg is fully incorporated before adding the second. The dough should be glossy and smooth.
Transfer the dough to a piping bag fitted with a large round tip. Pipe small, 5 cm (2-inch) lines onto the prepared baking sheet, leaving some space in between.
Bake for 20-25 minutes or until the eclairs are puffed and golden. Pierce each eclair with a skewer to let the steam escape and return them to the oven for an additional 5 minutes. Let them cool on a wire rack.
Meanwhile, prepare the filling. In a saucepan, combine 240 ml of skim milk and 50 g of granulated sugar. Heat until just simmering.
In a small bowl, whisk together 20 g of cornstarch with a little cold milk until smooth, then add it to the milk and sugar mixture.
Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in 60 g of low-fat pastry cream cheese and 1 teaspoon of vanilla extract until smooth.
Transfer the filling to a piping bag fitted with a small tip.
Once the eclairs have cooled, insert the tip of the piping bag into the end of each eclair and fill them with the low-fat cream mixture.
For the topping, melt 100 g of dark chocolate in a heatproof bowl set over a pot of simmering water, stirring occasionally until smooth.
Dip the top of each filled eclair into the melted chocolate, letting excess drip off, and place them back on the wire rack to set.
Allow the chocolate to set at room temperature before serving.
Nutrition Facts
Calories |
103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.6 g | 6% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 41 mg | 2% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 5.6 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 79 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
