1 cup water,
1/2 cup unsalted butter,
1 pinch of salt,
1 cup all-purpose flour,
1 pkg. of "sugar free" vanilla pudding mix,
1 cup whole milk,
6 oz. cream cheese.
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.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.