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Chocolate Eclair Dessert

By September 21, 2013 July 28th, 2021 Bread, Dairy Free, Desserts, Vegetarian

Chocolate Eclair Dessert

My chocolate eclair dessert is just one of the many recipes you will find in my cook book.

chocolate eclair dessert
Chocolate Eclair Dessert
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
Instructions
  1. Preheat oven to 300 degrees F.
  2. 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).
  3. Slowly sift in the protein powder into the whites.
  4. Combine softened cream cheese (OR YOLKS) and natural sweetener.
  5. Using a spatula, very gently fold the cream cheese into the whites.
  6. Spray a lasagna pan with coconut oil spray and spoon the mixture into the pan.
  7. Bake for 18 to 20 minutes.
  8. Remove from oven and let cool.
  9. To make the CUSTARD: Whisk egg yolks, almond milk, and natural sweetener in medium metal bowl to blend.
  10. Slowly mix in the melted butter so the eggs don't cook unevenly.
  11. Set bowl over saucepan of simmering water.
  12. 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).
  13. 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.)
  14. Place onto cooled bottom layer.
  15. To make CHOCOLATE EASY OPTION: Chop the bars into small pieces.
  16. In a double boiler or microwavable bowl, combine ingredients.
  17. Microwave for 30 seconds. Stir well.
  18. Drizzle onto éclairs and let rest on cooling rack until glaze has set.
  19. To make HOMEMADE CHOCOLATE: Place the butter and chopped chocolate in a double boiler (or in a heat safe dish over a pot of boiling water).
  20. Stir well until just melted (don't burn the chocolate!), add in the cream, and natural sweetener.
  21. Stir until smooth and thick.
  22. Smooth all over the top of the cooled custard.
Notes
NUTRITIONAL COMPARISON (per serving)
Traditional Eclairs: 387 calories, 34g fat, 3g protein, 39g carbs, 0.6g fiber (38.4 effective carbs)
"Healthified" Eclairs: 363 calories, 33g fat, 15.1g protein, 3.8g carbs, 1g fiber (2.8 effective carbs)
 

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chocolate eclair dessert

 

Testimony of the Day

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.

chocolate eclair dessert

With Maria’s guidance of supplements and staying 100% compliance to her diet, my gut has finally healed, my emotional health completely stabilized, my acne gone, excess pounds gone, brain fog gone, tired / fatigue gone. I am the healthy image I longed to be. It took time, persistence, patience, and self-discipline. It has been a journey that has paid off!” Lacy

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Maria Emmerich

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".

3 Comments

  • winterskiss says:

    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;)

  • Judy says:

    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.

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