Amazon brought me a surprise present yesterday and I had to try it out immediately! – A chocolate eclairs form!
They turned out so scrumptiously, deliciously ‘moreish’…. just like the real thing…. I made two batches…
Diet tomorrow 🤦🏼♀️♥️💃🏼
CHOCOLATE ECLAIRS
These ridiculously delicious chocolate eclairs filled with whipped cream are nearly foolproof to make
Course: DessertDifficulty: Easy
Servings
6
servingsTotal time
40
minutesIngredients
8 g Arrowroot
60 ml Double/Heavy Cream
1 Egg
1/4-1/2 tsp Liquid Sweetener (I use Hermesetas)
1/4 tsp Himalayan Salt
12 tsp Melted Coconut Oil
FILLING
120 ml Double/Heavy Cream
3 tbsp Erythritol
Method
- Preheat oven to 180C
- Using a 12 eclair baking tin, put 1/2 tsp of melted coconut oil in each form.
- Put in the oven.
- Mix arrowroot, cream, egg, sweetener and salt with a whisk until well combined.
- Take the eclair tin out of the oven when the oil is smoking.
- Spoon 1/2 tbsp batter into each eclair form.
- Bake in the oven for 15-20 minutes or until brown.
- Whip 120ml double cream with 3 tbsp erythritol until stiff.
- Sandwich two eclair pieces together with the whipped cream.
- Cover with my home made melted chocolate – (I made a bar of chocolate with the leftovers).
- The eclairs will not all have an even shape… makes no difference to the taste
Notes
- MACROS per eclair: 1g Carbs – 21g Fat – 0.6g Protein – 208 Calories
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