Servings: 8
Cooking time: 30 minutes
Kcal .: 59.5
Proteins, g: 3.2
Fats, g .: 1.2
Carbohydrates, g: 9

whole grain wheat flour – 30 g (or gluten, if you want to minimize carbohydrates)
corn starch – 40 g
water – 150 ml.
salt – 1/2 g (I use pink, Himalayan)
baking powder – 1 tsp
chicken egg – 2 pcs.
skimmed milk powder – 5 tbsp.
Stevia in drops – 2 ml. (a couple of drops or any other sweetener according to your taste and desire)
water – 3 tbsp. (for fudge)
beetroot juice – 1 tsp (for fudge or melt dark chocolate in a steam bath)

Cooking method:

  1. Mix flour, starch and baking powder
  2. Add salt to water and bring to a boil. Pour dry mass into boiling water, quickly stirring quickly with a whisk to brew
  3. Transfer the dough to a blender; add 1 egg – beat until smooth, then add the second egg and beat again
  4. Transfer the dough into a cooking bag and deposit the eclairs on baking paper (I got 8 pieces)
  5. Bake in the oven at 180 ° C for 20 minutes
  6. Any cream: soft cottage cheese with a sweetener, PP jam, walnut paste with yogurt or ricotta cheese with honey

7.Use a pastry syringe to make a hole in the bottom of the eclair and fill it with cream

  1. Make a “fondant”: mix 5 tbsp. skimmed milk powder, any sweetener and 3 tbsp. water, for the color you can add 1 tsp. beetroot juice or pour eclairs with melted dark chocolate
  2. You can decorate, if desired, with coconut, walnuts or berries. Here your imagination is limitless. That’s all! Enjoy your meal!

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