Mini Sugar-Free Double Chocolate Eclairs

Planning a small get-together or just need some dessert to impress your family and friends? Then this recipe is just for you!

This interesting, but not too complicated, recipe of mine is a perfect way to sweeten your day while still keeping your healthy eating resolutions intact.

Servings: 30 Difficulty: Medium

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Cooking time: 40 minutes Preparation time: 30 minutes Total time: 70 minutes

Ingredients

Eclairs:

94 grams flour

178 ml water, boiling

1 tbsp unsweetened cocoa

90 grams unsalted butter, cut into cubes

1 tbsp coconut sugar

1/4 tsp salt

3 eggs, room temperature

Filling:

380 ml heavy cream

1 tbsp cocoa powder

3 tbsp coconut sugar

1/3 tsp potato starch

Ganache:

100 grams sugar free milk chocolate, chopped

5 tbsp heavy cream

Instructions

Eclairs:

Step 1: Preheat the oven to 215 °C. Measure all the ingredients and set them aside before starting. Line a baking sheet with parchment paper.

Step 2: In a sauce pan, mix together water, butter, coconut sugar, and salt to boil. Immediately remove from heat and stir in flour.

Step 3: Return to the heat and mix for 1-2 minutes until the dough is smooth and forms a ball. Place the dough in a stand mixer and let it rest for 5 minutes.

Step 4: Beat in eggs, one at a time, with the mixture becoming smooth and glossy in between additions.

Step 5: Spoon dough into a pastry bag or a plastic bag with the corner cut out.

Step 6: Pipe into 3-centimetre, by 4-centimetre strips.

Step 7: Bake at 215 °C for 5 minutes. Then reduce the heat to 180 °C, continuing to bake for 30 minutes. Turn off the oven, and let the shells rest for 10 minutes before removing them.

The filling:

Step 1: In a food blender, combine the coconut sugar with potato starch until you get a powder.

Step 2: Put all the left-over ingredients, as well as the powder, in a stand mixer and whip on medium speed until light and fluffy. Do not over mix.

Step 3: Pour into a piping bag with a star tip for a decorative design, or into a plastic bag with the corner cut out to make piping easier!

The chocolate ganache:

Step 1: In a microwave-safe bowl, heat chocolate and heavy cream for 30 seconds. Stir together until the chocolate is mixed and melted completely. Repeat in 15-second intervals if necessary.

The assembly:

Step 1: Gently dig the top of the pipping bag into the base of an eclair and pipe the filling until you feel that the whole shell is full of it.

Step 2: Dip the top of the eclair into the chocolate ganache and let it rest chocolate side up.

Useful tips

- First, try to pipe out the eclair form on a cutting board or a plate to get the hang of it.

- If you don't have coconut sugar, you can use stevia, erythritol, or just simple table sugar. (Keep in mind that the nutritional information may differ.)

- You can make the dough and keep it in a cold place for up to 2 days.

Nutritional information

References

- Keno, M. (April 11, 2016). Triple Chocolate Eclairs. Homemade Home. Extracted from: https://homemadehome.com/triple-chocolate-eclairs/.