Sugar-Free Chocolate Eclairs with Mocha Whipped Cream 無糖朱古力閃電泡芙配摩卡忌廉

I shared my recipe for Mini Chocolate Éclairs back in 2016 and this time I’ve turned it into a sugar-free version. Believe it or not, the eclair shell itself, which is a kind of Choux pastry, doesn’t contain much sugar. All the sweetness comes from the filling and the glaze on top. I tested with a small batch of sugar-free vanilla and chocolate pastry cream at first but it was just so-so. I have to confess that I’m not a big fan of pastry cream (sugar-free or not). As I had extra shells left, I tried whipping up some whipped cream and flavored it with cocoa powder and a dash of espresso powder. This whipped cream was smooth and pillowy with just a hint of sweetness from natural sweetener… and gosh… it tasted heavenly! What’s more, whipped cream is such an easy peasy to make because it involves no cooking at all. I just love, love, love it. The glaze is simple as well: warm cream and chocolate and stir until smooth. Done. I used a kind of sugar-free chocolate chip that is sweetened with stevia and erythritol. Krisda and Lily’s Sweet are the two main brands that are available in Toronto. They can be found in the natural food aisle at some grocery stores such as Whole Foods and Loblaws for CAD $9 to $10 per bag.
早於2016年曾分享過迷你朱古力閃電泡芙食譜,今次做的則是無糖版本。其實泡芙的外殼並不需要用上很多糖,甜的都是內餡和外面的沾醬呀!EC初時做了雲呢拿和朱古力兩款口味的無糖卡士達醬,可能自己不是特別喜歡卡士達醬吧,因此覺得味道只是一般。後來見還有泡芙外殼剩下便試試做忌廉餡料並加入咖啡粉和可可粉調味。忌廉餡料輕盈軟滑不太甜,EC覺得比卡士達醬還好吃,最重要的是簡單易做完全不用煮!沾醬也是簡單不過的做法,把淡忌廉和朱古力隔水加熱至溶化再拌至順滑就做好了!這次的無糖版本朱古力醬使用以赤藻糖醇和甜菊糖調味的無糖朱古力粒。Krisda和Lily’s Sweet皆是在多倫多比較容易買到的兩個牌子,一般在如Whole Foods或Loblaws等售賣天然健康產品的超市會找到,每包價錢大約加幣九至十元。


Sugar-Free Chocolate Eclairs with Mocha Whipped Cream

Makes 9 to 10 eclairs

For the Choux Pastry
70 g all purpose flour
110 g water
4 g (about 1 tsp) natural sweetener (Lakanto or Swerve)
1/8 tsp salt
55 g unsalted butter, cut into pieces
2 large eggs (about 100 g)

For the Mocha Whipped Cream FIlling
1 tsp instant espresso powder
10 g unsweetened cocoa powder
300 g whipping cream, chilled
25 g natural sweetener (Lakanto or Swerve)

For the Chocolate Glaze
80 g sugar-free chocolate chips (Krisda or Lily’s Sweet)
80 g whipping cream

中筋麵粉 70克
水 110克
天然代糖(Lakanto羅漢果糖或Swerve) 4克 (約1茶匙)
鹽 1/8茶匙
無鹽牛油(切丁) 55克
大蛋 2顆(約100克)

即溶特濃咖啡粉 1茶匙
無糖可可粉 10克
淡忌廉(雪凍) 300克
天然代糖(Lakanto羅漢果糖或Swerve) 25克

無糖朱古力粒(Krisda或Lily’s Sweet) 80克
淡忌廉 80克

Directions 做法

For the Pastry 泡芙麵糊
Preheat oven to 375ºF/190ºC. Line a baking tray with parchment paper or silicone mat. Fit piping bag with a large open star tip (I used a large French star tip). A star tip is recommended as its teeth will create ridges in the shells, which help them expand in the oven without cracking. Set aside

Combine water, natural sweetener, butter and salt in a saucepan over low heat until the butter has melted. Turn heat up and bring mixture to a rolling boil. Remove from heat.

Add the flour all at once and stir vigorously with a spatula until you get a smooth and thick paste that comes away from the sides of the pan (it will look like mashed potato). Return pan to medium-low heat to dry out the paste and gelatinize the starches in the flour. Keep stirring and pressing, without scraping the bottom, until a thin film forms on the bottom of the pan, two to three minutes.

Transfer the paste to a mixing bowl and cool slightly to 131-140ºF/55-60ºC. With a hand mixer or a stand mixer fitted with the paddle attachment, add in half of the egg mixture and beat with medium speed until incorporated. Add the remaining egg mixture in three to four increments, beating well after each addition. Stop adding when the paste is smooth, shiny and falls off your spatula in a V shape. Add egg mixture judiciously according to the consistency of the paste and there may be leftovers.

Here’s a test I learned from Gesine Bullock-Prado. Place some choux paste on a plate. Dip a wet finger into the paste then drag it through. If you see a peak from both your finger and the paste and the trough doesn’t collapse into itself, your choux paste is properly hydrated and is ready to be piped.
EC跟Gesine Bullock-Prado學會了以下的小測試,取少量麵糊放在小碟中,手指沾水後往麵糊表面劃線然後拉起,若指尖及被拉起的麵糊均呈尖角,且凹槽不會往下塌,泡芙麵糊便有足夠的水份可以預備造型。


Transfer the choux paste to the prepared piping bag. Pipe strips about 3.5 inches long and at least 1 inch apart onto the prepared baking tray. Use a wet fingertip to pat down the pointy ends if needed.

Bake for 10 minutes until puffed up then lower the oven temperature to 350ºF/180ºC. Continue to bake for 25 to 30 minutes until deep golden brown. The shells should feel light and hollow when being tapped. Remove from oven then use a wooden skewer to poke two holes on both sides of each shell for the steam to escape. Return them to the oven with the door ajar to cool. It is crucial to thoroughly bake the shells or they will collapse when cooled.

For the Filling 內餡
Chill mixing bowl and the whisk attachment in the freezer for 10 minutes before start. In a small bowl, stir together the cocoa powder, espresso powder and 80 g of whipping cream to form a paste. Set aside.

With a hand mixer, whisk natural sweetener and remaining 220 g of whipping cream in the chilled mixing bowl with medium-low speed until slightly thickened. Add the above chocolate paste and continue beating with low speed until soft peaks form. Cover with plastic wrap and store in the fridge before use.

For the Glaze 朱古力醬
Place chocolate chips in a large bowl. Heat cream in a saucepan over low heat or in the microwave until it bubbles around the edges. Remove from heat and immediately pour it over the chocolate chips. Let sit for 2 minutes then stir until the chocolate is entirely melted and smooth.

For the Assembly 組合
Before filling the shells, insert a wooden skewer into each side of the shells. Wiggle the skewer to loosen up the membrane to maximize the cavity. Use a chopstick to poke two holes along the bottom of each shell.

Transfer the filling into a pastry bag fitted with a Bismarck tip (I used Wilton’s #230 tip). Insert the tip into each hole and gently pipe the whipped cream into the shell until some filling begins to come out from the hole. Dip the tops of each eclair into the glaze (rewarm the glaze if it starts to thicken up). Store eclairs in the refrigerator immediately to set the glaze. Serve within a few hours of assembly to prevent the shells from being soft.
將內餡倒入已備長花嘴(EC用 Wilton #230花嘴)的唧袋中,往泡芙底部洞中注入內餡,當餡料開始從洞邊溢出便可停止,為泡芙頂部沾上朱古力醬(若朱古力醬已經開始凝固需重新加熱至流動緩慢的狀態),冷藏大約一小時待凝固,做好後盡量在數小時內享用避免外殼變軟。


Vanilla and chocolate pastry cream (top left and bottom left) and mocha whipped cream (right). All sugar-free and sweetened with Lakanto.

My sugar-free ingredients.

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