Ingredients
- For the Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- For the Sugar-Free Vanilla Cream Filling:
- 2 cups heavy whipping cream
- 8 ounces cream cheese, softened
- 1/3 cup powdered sugar-free sweetener
- 2 teaspoons vanilla extract
- 1 package sugar-free vanilla pudding mix
- For the Glossy Topping:
- 1/2 cup sugar-free white chocolate chips
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
- In a saucepan, combine water, butter, and salt over medium heat until boiling and the butter is melted.
- Add the flour all at once and stir vigorously until the dough forms a ball and pulls away from the pan.
- Cook for 1 additional minute to remove excess moisture, then transfer the dough to a mixing bowl and cool for 5 minutes.
- Add the eggs one at a time, beating well after each addition until the dough becomes smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip and pipe 4-inch strips onto the prepared tray.
- Bake for 30–35 minutes until puffed and golden brown. Do not open the oven during baking.
- Allow the pastry shells to cool completely.
- For the filling, beat the softened cream cheese until smooth.
- Add the sugar-free sweetener, vanilla extract, and pudding mix, mixing until combined.
- Pour in the heavy whipping cream and beat until thick and fluffy.
- Transfer the filling to a piping bag with a filling tip.
- Create small holes in the éclair shells and pipe in the filling until full.
- For the topping, melt the sugar-free white chocolate chips and heavy cream together until smooth and glossy.
- Dip the tops of the filled éclairs into the topping and let set before serving.
Notes
- Avoid opening the oven during baking to prevent the pastry from collapsing.
- Powdered erythritol or monk fruit sweetener works best for a smooth filling texture.
- Fill the éclairs shortly before serving for the crispiest pastry shells.
- Unfilled choux pastry shells can be frozen for future use.
- Heavy cream creates a richer and more stable filling than whipped topping.
- Mini éclairs can be made for parties and dessert platters.
- Store filled éclairs refrigerated and enjoy within 3 days for best freshness.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Low Calorie
Nutrition
- Serving Size: 1 éclair
- Calories: 190
- Sugar: 2g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg
