Wednesday, January 23, 2013

Keto/Low Carb Éclair

I had a really bad craving for eclairs and so I thought I would give making them a shot. Here is my first attempt at the recipe. I experimented with a few different ways to make them, the following is the recipe for my best of the batch. 

Overall,  I really liked them. I used home made low-carb vanilla pudding and used it for the inner cream, next time I am going to use low-carb pre made  pudding. You don't need too much pudding, maybe half a pack made from a mix. My homemade pudding (found in a separate blog post) was not think enough and leaked through the bottom. I froze them to avoid leakage. This recipe should make 12, mine are a little bigger than they should be. 

1/2 Cup Butter (I used salted, if you do not use salted add 1/4 teaspoon of salt)
1 Cup Water
1 1/2 Cup Almond Flour
1/2 Tablespoon Of Cornstarch
4 Eggs
2 Cups Of Vanilla Pudding
3/4 Cup Heavy Cream
1/4 Cup Granulated Sweetener
3 Teaspoons Vanilla Extract
5 Squared Of 90% Cocoa Chocolate
2 Tablespoons Butter
1/3 Cup Sweetener
3 Tablespoons Of Hot Water

Prep Work
-Preheat oven to 400 degrees. 
-Grease a cookie sheet.

-Combine 1/2 cup of butter and 1 cup of water in a medium saucepan. Bring to a boil, melt butter completely.
-Reduce to medium heat. Stir in almond flour, 1 teaspoon of vanilla and cornstarch. After a few minutes of brisk stirring reduce heat to low and let thicken. Remove from heat.
-Add eggs, one at a time. Mix completely.
-Put batter on cookie sheet in 1 1/2 x 4 inch strips. 
-Bake 10 minutes.
-Add more batter on the semi-firm top of each strip. Attempt to double it in size. 
-Reduce heat to 325 and bake for 15 to 20 more minutes. 
-Check on them, you want them to puff up and balloon. They will not end up being completely hollow on the inside.
-Cool on a wire rack.

For the filling:
-Beat the whip cream until soft peaks form. 
-Beat in 1/4 cup of sweetener and 1 teaspoon of vanilla.
-Fold whip cream into pudding. 

-Cut the tops off of the pastries once they have cooled.
-Spoon in filling and cover. Chill or freeze.

For icing:
-Melt chocolate and 2 tablespoons of butter in saucepan in low heat.
-Stir in 1/3 cup of sweetener and 1 teaspoon of vanilla. 
-Add water, one tablespoon at a time. 

-Drizzle or smooth icing over chilled pastries. I liked to seal the top back on with the chocolate icing. I then put mine in the freezer to make sure they stuck together. 

Nutrition (per eclair)
Calories: 315
Total Fat: 30g
Carbs: 6.6g
Fiber: 1.9g
Sugars: 1.1g
Protein: 6.2g