Sugar Free and Butter Free Coconut Eclairs

Anyone who knows me can confirm that I have an obsession: I need to know what is in my food. For this reason, I rarely eat out and if I do the poor waiter or seller serving me will get a headache, because he/she will be the subject of a real interrogation. ?

There was a time when I looked for sugar free eclairs, but I have found none, and I resigned because I realized that most likely I would not have eaten them anyway. I do not think I would have been happy just with the listing of the ingredients, because the quantities used in sweets do matter a lot. Yes, I’m crazy when it comes to sweets, but I think there is a difference between a product containing 80g of butter and one containing 20g. Starting from this premise, I decided that the most rational choice would be to do by myself some eclairs, because I would have control over the ingredients and the quantities.

I’m very proud of this recipe and I was eager to share it with you. Although it is not the most low calorie dessert made by me, I managed to decrease the amount of fat and I did not use animal fats. Because the fats from these eclairs exclusively derive from coconut and coconut milk, I decided to give them an unofficial name of „Total Coconut”!

If you have never eaten a coconut eclair, then now is the time to do it! Now you have the recipe and you know that butter free eclairs do exist. ?


2-min3-min


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Sugar Free and Butter Free Coconut Eclairs
Imprima reteta
Portii Timp de preparare
15 eclairs 30 minutes
Timp de gatire Timp de asteptare
60 minutes 4-5 hours
Portii Timp de preparare
15 eclairs 30 minutes
Timp de gatire Timp de asteptare
60 minutes 4-5 hours
Sugar Free and Butter Free Coconut Eclairs
Imprima reteta
Portii Timp de preparare
15 eclairs 30 minutes
Timp de gatire Timp de asteptare
60 minutes 4-5 hours
Portii Timp de preparare
15 eclairs 30 minutes
Timp de gatire Timp de asteptare
60 minutes 4-5 hours
Ingrediente
Dough
Cream
Decor
Portii: eclairs
Unitati:
Etape
Cream
  1. Combine all the ingredients for the cream in a saucepan. Heat up the mixture over low heat and cook until thickened stirring constantly with a whisk or a spatula.
  2. Place a piece of clear film directly on the surface of the cream and let it cool completely. After cooling put it in the refrigerator for 4 hours.
Dough
  1. In a saucepan, combine the water with the coconut milk, coconut oil, erythritol with stevia and salt and bring the mixture to a boil.
  2. Reduce the heat and sprinkle the flour, stirring constantly with a wooden spoon. Initially it to form clumps, but they disappear as you stir.
  3. After the formation the dough ball, cook it for another 1-2 minutes on low heat (until on the pan bottom a whitish film is formed).
  4. Transfer the dough in a bowl and let it cool until it is just warm. Occasionally, you can mix it with wooden spoon or spatula to speed up the cooling.
  5. Preheat your oven to 220 degrees Celsius.
  6. Add the first egg and begin to mix the dough with a spoon to incorporate it partially. Bring in your mixer, because it is pointless to struggle with the spoon, and start mixing the dough at low speed. Only after the first egg is incorporated, add the second and incorporate it. Add the last egg and mix everything until smooth.
  7. Transfer the dough into a piping bag with a star tip and form 15 eclairs on a tray lined with baking paper. I recommend cooking them in two batches, because eclairs extend while baking and you should not squeeze them.
  8. Bake the eclairs for 15 minutes at 220 ° C, after which reduce the temperature to 170 ° C and bake them for another 30 minutes. During baking don't open the oven!
  9. Transfer the eclairs on a cooling rack and let them cool completely.
Assembly
  1. Insert a sharp long knife horizontally in the middle of eclair to form a hole.
  2. Transfer the cooled cream in a piping bag with a thin nozzle. Insert the nozzle in the hole that was created before and slowly fill the eclair. Carefully, you will not need a lot of cream for one eclair, thus you should not apply a lot of pressure.
Glaze
  1. Heat up the milk with the sweetener and the coconut oil. Add the whey and the milk powder and mix everything until you have a smooth glaze. If you see any lumps, you can strain it through a sieve.
  2. Put about 2 teaspoons of icing on each eclair and spread it as even as possible. Sprinkle approx. 2 g of shredded coconut, transfer all of the eclairs on a cooling rack and put them in the refrigerator. If the glaze is dripping and you do not want to make a mess in the refrigerator, place underneath the cooling rack a piece of baking sheet or aluminum.
  3. Cool until the glaze firmed up and then the eclairs could be served. Keep in the fridge until the consumption.
Notitele retetei

Click on each ingredient to see where you can buy it.

© Dulciurile Nu Ingrasa. All the materials posted on this site are my own and are protected by copyright under Romanian and International legislation in force . Using recipes commercial purposes is prohibited, as well as reposting them without mentioning the author and the source.

Partajeaza reteta


 

NutritionLabel-175

One eclair has 172kcal, 10.8g of fat, 12.3g of carbs and 5.9g of protein!


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