Chocolate Eclair Dessert
My chocolate eclair dessert is just one of the many recipes you will find in my cook book.
Chocolate Eclair Dessert
Ingredients
Eclair:
- 3 large eggs separated
- 1/4 cup vanilla egg white protein
- 3 oz cream cheese softened OMIT IF DAIRY ALLERGY and add reserved yolks
- 1/8 teaspoon cream of tartar
- 4 tablespoons Natural Sweetener or 1 tsp stevia glycerite
CUSTARD FILLING:
- 6 large egg yolks
- 1/2 cup unsweetened almond milk
- 1/4 cup Natural Sweetener or erythritol and 1/4 tsp stevia glycerite
- 1/4 cup butter melted or coconut oil
CHOCOLATE (Easy option):
- 2 bars The Good Chocolate chopped fine
- 4-6 tablespoons unsweetened almond milk
CHOCOLATE (Homemade Option):
- 2 tablespoons salted butter or coconut oil
- 1 ounce unsweetened baking chocolate
- 10 tablespoons heavy cream or coconut milk
- 1/4 cup Natural Sweetener
- 1 teaspoon stevia glycerite
Instructions
- Preheat oven to 300 degrees F.
- Separate the eggs and whip the whites and cream of tartar until very stiff (I use my beloved stand mixer and let it go for 5 minutes).
- Slowly sift in the protein powder into the whites.
- Combine softened cream cheese (OR YOLKS) and natural sweetener.
- Using a spatula, very gently fold the cream cheese into the whites.
- Spray a lasagna pan with coconut oil spray and spoon the mixture into the pan.
- Bake for 18 to 20 minutes.
- Remove from oven and let cool.
- To make the CUSTARD: Whisk egg yolks, almond milk, and natural sweetener in medium metal bowl to blend.
- Slowly mix in the melted butter so the eggs don't cook unevenly.
- Set bowl over saucepan of simmering water.
- Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total (or coats the back of a spoon).
- Remove mixture from over water and chill for at least 1 hour in the fridge. (It can be prepared 1-3 days ahead and refrigerated. Re-whisk before serving.)
- Place onto cooled bottom layer.
CHOCOLATE EASY OPTION:
- Chop the bars into small pieces.
- In a double boiler or microwavable bowl, combine ingredients.
- Microwave for 30 seconds. Stir well.
- Drizzle onto éclairs and let rest on cooling rack until glaze has set.
HOMEMADE CHOCOLATE OPTION:
- Place the butter and chopped chocolate in a double boiler (or in a heat safe dish over a pot of boiling water).
- Stir well until just melted (don't burn the chocolate!), add in the cream, and natural sweetener.
- Stir until smooth and thick.
- Smooth all over the top of the cooled custard.
Nutrition
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In 2001 I felt like crap! Depression, anxiety, exhaustion, adrenal fatigue, hypothyroidism, mononucleosis, candida over growth, Celiac’s disease, and an abundant of other food sensitivities. All unknown at the time. I just knew I hurt mentally, emotional, spiritual, physically, psychologically and I didn’t know why. No one did. I was a full blown vegan.
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Hi , you wrote : In a bowl, whip egg whites with cream of tartar until peaks are stiff (about 5 minutes). In separate bowl, blend cream cheese and stevia . Place in lasagna pan. Bake for 30 minutes. Are you supposed to fold the cream cheese into the egg white mixture ?
Yes, I will fix that. Thanks;)
I want to make sure I understand something. I cook the custard and let it cool. Then after I bake the éclair “pastry” I place on the custard on the baked pastry? I made the Cherry Danish last week, but the filling was baked with the pastry.