Low Carb Eclairs Recipe

Made with pâte à choux using the classic French method. These éclairs are light, puffy, soft and mainly hollow inside. But most crucially, put them in a French patisserie amongst normal high-carb and sugary éclaires, and no-one will guess that they’re different.

I cannot tell you how incredibly proud I am of this keto marvel. Please, go look elsewhere and try other low-carb or keto ‘choux pastry’ recipes. Then try mine. Worlds apart. Because it would have been criminal for me to shove random ingredients together, create rubbish pastry, and then have the audacity to call it ‘choux’.  Nope. I spent ages testing and re-testing, patiently waiting for that eureka moment. And when the moment finally arrived I continued testing. Again and again. Just in case it had been an accidental success.

It’s pretty obvious that choux is the queen of the show. Get it right and the rest is easy. In fact, the other elements can be customised as you wish. Hate coffee? Leave it out. Can’t find mascarpone? Use more cream. Love vanilla? Be my guest. Not keen on chocolate drizzle? A dusting of cocoa or icing ‘sugar’ will do. Fancy a different ganache topping? Whatever floats your boat is fine with me.

Homemade Gluten Free Chocolate Éclair Recipes (fabulous)

The FIRST most important thing for you to do, is to read my instructions, including recipe notes, more than once, set out everything you need, and then follow each step to the letter. Add egg to the dough when it’s too warm and you’ll scramble it. Add too much egg and they’ll rise but then deflate and still be wet inside. Dilly-dally after piping the dough onto your baking tray and it will collapse. Use a higher or lower oven temperature and you’ll either burn the pastry or find it raw in the centre.

The SECOND most important thing you must do is use metric scales to weigh ingredients. Precision is key. A single gram (0.035274 ounces) difference in egg weight or flour, or butter, or water, will change the consistency of the dough. Too runny and the mixture will spread on the baking tray and not rise. Too dense and the stretch won’t happen.

Let me re-iterate: this recipe isn’t a fluke or a happy accident. If you start swapping ingredients or use tea cups as measures, it will fail. Guaranteed.

Indianvegkitchen: Whey Almond Chocolate Eclairs

As I’ve written a very detailed recipe, I won’t insult or bore anyone with pointless repetition. Even if Lord Google insists on soliloquies (eye roll). Within the Keto Choux Pastry Coffee Cream Éclairs recipe notes, you’ll find the usual useful tips that I would normally write here. I’ve literally made it impossible for anyone to get pâte à choux wrong.

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As you incorporate egg into your mixture, it will initially look like scrambled eggs, but that's normal. Keep whisking vigorously and add a small amount of egg at a time. Stop adding when you obtain a smooth paste that is too dense to drop from a height. It will likely stick inside the blades of your wire whisk - just whack the whisk against the inner sides of your bowl to release, and continue to mix with a flexible spatula. Once you've transferred the pâte a choux into your piping bag and snipped the opening, if it drips out without any pressure, or it spreads out after being piped, you've gone too far with egg and you'll need to start over. Another indication that too much egg was added, is that the chouxs won't puff up as much, will probably develop tiny moisture droplets on the crust, and will deflate after baking, remaining wet inside.

Classic Homemade Chocolate Eclairs Recipe

Whip the filling in a cold bowl, and it will reach the right consistency faster. If whipping seems to take too long, your dairy isn't fresh, or  the ambient temperature is too high - use fresh ingredients, chill the mixture and try again.

Is a participant in Amazon’s affiliate advertising program. Clicking on a product or ad will re-direct you to the Amazon site. For your purchases, I may receive a small fee, which helps buffer the cost of maintaining and improving this site, at no extra cost to you.How about Keto Éclair? Would it even be possible? Nothing has influenced modern Greek patisseries as French delicacies that come in a form of choux dough. form Profiterole to Mille-feuille. I already wrote about the influence of French culture on modern Greek society which started sometimes in the 60-ties. From movies, fashion,  music to pastry preparation. For example, nothing is so popular in Greek bakeries today as Éclair. If you type it in a phonetical way,

, and perform an internet search, you will first find Greek recipes. So, this typical French pastry deserves to be Ketonised in a Greek way? Does it? of course, it does!

Keto Chocolate Éclair Recipe (yum Yum!!)

Éclair is an oval pastry created with choux dough and stuffed with various pastry creams. Usually, it’s topped with chocolate icing and nuts. The dough, which is the same as that used for Profiterole, is usually piped into an oval shape with a pastry bag. Then, Éclair is baked until it is crisp and hollow inside. After that, the pastry is filled with a creamy filling, usually made with eggs or whipping cream. Some gastronomy historians speculate that Éclairs were first made by Antonin Carême (1784–1833), the renowned French chef.

Making Keto Éclair is quite a project. Mainly due to gluten and sugar absence. But, as with everything, these two obstacles can be easily passed over. We will make this Keto Éclair infused with the Greek filling, and add some Mediterranean soul to the finishing touch. It will taste and feel as close to the classic Éclair as possible. However, it will keep your ketosis safe and sane as you want it to be!

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Best Sugar Free Low Carb Keto Chocolate Eclair Recipe

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​The beauty about using my cloud bread recipe for the eclair is that it's an easy recipe to make and doesn't require any low carb flours or wheat flour so it's gluten free and keto friendly.

How To Make Chocolate Eclairs

You can make the eclairs a day ahead of time and then make your custard cream mixture and ganache the next day.

​​A standard 4.5 inch long eclair with cream filling and chocolate icing on the Cronometer app has 273 calories, 28.4 grams of total carbs, 5.4 grams of protein, 15.7 grams of fat.

You could prepare my Cloud bread recipe as a loaf, once cooked and cooled, chop into bite size pieces and layer cubes with the custard cream layer and ganache between two or three layers in the dish.

Cream Puff Chocolate Eclair Cake

If you want to increase the custard filling to make sure you have enough for a trifle I would make