Best Chocolate Eclair Diabetic Friendly Recipes

SUGAR-FREE CHOCOLATE ECLAIRS

Steps:

• In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Transfer to a resealable plastic bag; seal., Cut a 1-in. hole in one corner of bag. Pipe eight 3-1/2-in. logs onto an ungreased baking sheet. Bake at 450° for 10 minutes. Reduce heat to 400°; bake 15-20 minutes longer or until golden brown. Transfer to a wire rack. Immediately cut a slit in each to allow stream to escape; cool. Split and set the tops aside. Discard soft dough inside. , For filling, in a large bowl, whisk milk, vanilla and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping; set aside. , In another large bowl, whisk milk and chocolate pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon vanilla filling into eclairs; replace tops. Spread with chocolate topping.

SUGAR FREE CHOCOLATE ECLAIRS

Steps:

• DOUGH: In a saucepan, bring water and butter to a boil and add flour all at once, stirring until a smooth ball forms.
• Remove from the heat: let stand for 5 minutes and add eggs, one at a time, beating well after each addition: continue beating until mixture is smooth and shiny.
• Transfer to a resealable plastic bag, seal, and cut a 1" hole in one corner of the bag.
• Pipe eight 3 1/2" logs onto an ungreased baking sheet.
• Bake at 450F for 10 minutes, reduce heat to 400F and bake 15-20 minutes longer or until golden brown.
• Transfer to a wire rack and immediately put a slit in each to allow steam to escape; cool and carefully cut off tops.
• Set tops aside and remove soft dough from the inside with a fork.
• VANILLA FILLING: In a mixing bowl, beat milk, vanilla, and pudding on low speed for 2 minutes or until thickened, fold in whipped topping and set aside.
• CHOCOLATE FROSTING: In another mixing bowl, beat milk and chocolate pudding for 2 minutes or until thickened.
• Spoon vanilla filling into eclairs, replace tops and frost with chocolate topping.
• Enjoy!

CHOCOLATE ECLAIR DESSERT

Steps:

• In a saucepan, bring water and butter to a boil, stirring constantly until butter is melted. Reduce heat to low; add the flour. Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from the heat. , Add eggs, one at a time, beating well after each addition until the batter becomes smooth. Spread into a greased and floured 13-in. x 9-in. baking pan. Bake at 400° for 30 minutes or until puffed and golden. Immediately remove from pan and cut in half horizontally. Cool completely. , For filling, beat the pudding mix, milk and cream cheese in a bowl until smooth. Just before serving, place bottom eclair layer on a serving platter; cover with filling. Replace top layer and drizzle with chocolate syrup.

CHOCOLATE ECLAIR - (DIABETIC - FRIENDLY)

Steps:

• 1. LAYER: Bottom of 9x13x2-inch baking dish with 1/3 graham crackers.
• 2. IN: Medium mixing bowl, beat pudding mix with milk until it thickens. SET: Aside several minutes. FOLD: In whipped topping.
• 3. SPREAD: Half of the pudding mixture over graham crackers. REPEAT: Layers, ending with graham crackers on top (three layers of graham crackers). DRIZZLE: With Chocolate Topping.
• 4. CHOCOLATE TOPPING COMBINE: Cocoa, sugar, and milk in saucepan. BRING: To a boil 1 minute. REMOVE: From heat, add vanilla and butter. COOL: Slightly and pour over top graham cracker layer. REFRIGERATE: Until ready to serve. SERVE & ENJOY! **COVER: And refrigerate leftovers.