Low Sodium Mini Eclairs
Indulge in the delightful decadence of **Low Sodium Mini Eclairs**, a guilt-free twist on the classic French pastry. These bite-sized treats feature a light and airy choux pastry shell, filled with a luscious low sodium vanilla pudding, and topped with a rich dark chocolate glaze made from 70% cacao for an intense cocoa flavor. Perfect for those watching their sodium intake, this recipe substitutes traditional ingredients with heart-healthy options like unsalted butter and skim milk, without compromising on taste. With a total prep and cook time of just over an hour, these mini eclairs are both elegant and approachable, making them ideal for entertaining guests or satisfying your own sweet tooth. Serve them as a sophisticated dessert, and savor every creamy, chocolatey bite! **Low sodium pastries**, **easy eclair recipe**, and **low sodium desserts** are just a few of the reasons this recipe deserves a spot in your kitchen.
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Recipe Information
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
Instructions
Preheat your oven to 220°C (428°F) and line a baking tray with parchment paper.
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.
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.
Transfer the dough to a mixing bowl and let it cool for about 5 minutes.
Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
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.
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.
Remove the eclairs from the oven and let them cool completely on a wire rack.
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.
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.
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.
Allow the glaze to set slightly before serving. Enjoy your low sodium mini eclairs!
Nutrition Facts
Calories |
2227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.3 g | 177% | |
| Saturated Fat | 77.7 g | 388% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 610 mg | 203% | |
| Sodium | 452 mg | 20% | |
| Total Carbohydrate | 205.4 g | 75% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 108.5 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 473 mg | 36% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1338 mg | 28% | |
*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.
