Ingredients:
1 cup water,
1/2 cup unsalted butter,
1 pinch of salt,
1 cup flour,
4 eggs,
Éclair filling:
1 sugar free vanilla pudding mix,
1 cup milk,
6 oz. cream cheese.
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Recipe: Bring water to a boil in a saucepan; stir in butter and salt until melted. Add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and beat in eggs, one at a time, until smooth. Spoon the choux pastry onto greased baking sheet on strips 2" long and 1/2" wide. Bake until the shells are golden, remove from oven and cool them completely before piping in the filling. For the filling: Beat the ingredients for the éclair filling in a mixer until light and fluffy, then pipe it into the éclairs through a tiny hole using a small piping bag tip. Tip: This diabetic dessert recipe can be prepared as a regular dessert for non-diabetics, by substituting the sugar free filling for the eclairs with a regular filling.
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