eclere vanilie

Keto eclairs

November 24, 2014

Probably one of the dearest food memories of my childhood, eclairs are generally quite difficult to make. Maybe this is why they were kind of a birthday treat, rather that a weekend one. Even now, on my cheating days, the eclair remains one of my favorite desserts. Since cheating days don’t happen to often in my case (my body got used to keto), I had to try to lower the carbs into this absolutely amazing French dessert.

Ingredients for  the eclairs:

  • 150 ml water
  • 80 grams unsalted butter
  • 30 grams vanilla whey powder
  • 100 grams almond flour
  • 2 small eggs, beaten

Ingredients for the vanilla cream:

  • 200 ml whipping cream
  • 3 yolks
  • 1/2 tsp xanthan
  • 10 ml low carb sweetener
  • 1 tsp vanilla extract
  • 80-100 grams butter

Just like in the classic eclairs recipe, you bring water to a boil, then add the butter. After it melts, pour the almond flour and protein powder and mix with a silicone spatula over low heat until it forms a soft, yet compact dough, which will fall from the walls of the pot. Chill the dough mixing it with the mixer on low speed. Once it cools, add the eggs gradually. My eggs were a little too  big and had to add a tablespoon of coconut flour. Pour the batter into a bag and form 3-4 cm long eclairs on a tray lined with baking paper, 2-3 cm distance between them. Bake on low heat about 20 minutes, then turn off heat and leave in the oven under supervision, to ensure that they are dry inside.

Oh, the vanilla cream I swear, it does not happen often, if it were to taste this cream ready-made, I would have thought that someone is trying to trick me. Of course, the natural ingredients helped a lot. Thus, I put the heavy cream in a small pot, and I brought it at a boiling point. Separately, I mixed the egg yolks with xanthan (for thickening the cream), sweetener and the vanilla extract. I took the cream from the heat, I poured some of it into the yolks, homogenized and then poured over the cream in the pot. I mixed it over low heat until it became creamy and shinny. In theory, you have to refrigerate this cream for 2-3 hours, but ain’t nobody got time for that. I cut the long eclairs and filled them with the vanilla cream. You can decorate with fresh cream or melted chocolate. I kept a scoop of vanilla cream and put it on fire again with 2 squares of dark chocolate for decorating the eclairs.. Lovely!

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1 comment + Add

  1. Hi, this looks so good, but I’m from the United States so will you do U.S. measurements please.

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