Sugar-Free Mini Eclairs
Indulge in the decadent delight of Sugar-Free Mini Éclairs, a guilt-free twist on the classic French pastry. These bite-sized éclairs are crafted with light and airy choux pastry, filled with a velvety vanilla custard that's delicately sweetened with xylitol, and topped with a luscious sugar-free dark chocolate glaze. Perfect for those looking to enjoy a refined dessert without added sugar, this recipe maintains all the flavor and elegance of a traditional éclair. With easy-to-follow steps and a manageable 75-minute cook time, these mini treats are an ideal centerpiece for gatherings, celebrations, or simply satisfying your sweet tooth in a healthier way. Celebrate indulgence without compromise!
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Recipe Information
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
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
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.
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.
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.
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.
Bake in the preheated oven for 20-25 minutes, until the eclairs are golden brown and puffed. Do not open the oven during baking.
Once baked, remove the eclairs from the oven and allow them to cool completely on a wire rack.
To prepare the custard, heat the milk and vanilla bean paste in a saucepan until it just starts to simmer, then remove from heat.
In a mixing bowl, whisk together xylitol, cornstarch, and egg yolks until smooth and pale.
Gradually pour the hot milk over the egg mixture, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and comes to a gentle boil.
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.
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.
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.
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.
Enjoy your sugar-free mini eclairs!
Nutrition Facts
Calories |
2134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.5 g | 184% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1149 mg | 383% | |
| Sodium | 456 mg | 20% | |
| Total Carbohydrate | 180.6 g | 66% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 17.2 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 540 mg | 42% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1341 mg | 29% | |
*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.
