Servings: 14 mini eclairs
Ingredients
Choux Pastry
- 3/4 cup water
- 1/4 cup vegetable oil
- 2 tbsp sugar or dry sweetener of choice
- 1/4 tsp salt
- 1 cup all-purpose flour
- 3-4 medium eggs
Healthier Pastry Cream
- 1 cup low fat milk
- 2 tbsp cornstarch
- 1/4 cup sugar or dry sweetener of choice
- 1 small egg
- 1 tsp vanilla
- 1/4 tsp salt
- 1 tsp lemon zest
Decoration
- 1/2 cup melted chocolate of choice
Instructions
Healthier Pastry Cream
- In a saucepan on medium heat, combine all pastry cream ingredients together. Whisk constantly until it thickens. Refrigerate for at least 1 hour before using.
Choux Pastry
- In a saucepan on medium heat, heat the water until it starts to simmer. Add the oil, sugar and salt. Stir until sugar is dissolved.
- Add the flour in one go, take off heat and combine it with the water mixture using a wooden spoon until a dough forms.
- Leave it to cool for 5 mins then start adding the eggs 1 at a time (DON’T ADD ALL EGGS TOGETHER). Using a spoon, mix very well after each egg until fully incorporated. You know you have to stop adding eggs when mixture becomes so sticky. I used 3 medium eggs in total.
- Preheat your oven to 180°C and line a baking tray with parchment paper.
- Transfer the sticky dough to a piping bag (or zip lock bag) and pipe the eclairs (about 10 cm each) using a round or star nozzle.
- Bake in preheated oven for 25-30 mins until golden brown. Let cool completely before filling and decorating.
- Cut the eclairs in half, fill each one with pastry cream, close and decorate with melted chocolate. Enjoooy!
Tried this recipe?Let us know how it was!