Low Fat Eclairs

Eclairs have always been one of my all time favorites, probably not one of my waist’s favorites though… but that’s why you have to make friends with folks like @erin_martian

Low Fat Eclairs
1 cup water
Pinch of salt
1 stick of butter
1¼ cup bread flour (or all purpose flour)
6 eggs

Filling
2 cups heavy whipping cream
½ cup powdered sugar
½ tsp. vanilla

Bring water, salt, and butter to a boil. Add bread flour and stir vigorously. Remove from heat and continue stirring until dough pulls away from sides of the pan. Transfer dough to an electric mixer and beat with the paddle attachment until room temp. Slowly stream in the eggs as needed. The consistency of the dough will become more moist resembling something between a batter and a dough. With a piping bag pipe the dough into small logs or small circles. Bake at 350 degrees until the dough has doubled in size and browned. Whisk whip cream in a stand mixer or using a hand mixer until medium peaks form. Add the remaining ingredients and whisk until firm. Pipe in between éclair shells.

I think eclairs are a pretty impressive item to bring or serve at a gathering. They are pretty versatile, and once you know how to make a basic éclair you can jazz them up with different flavored fillings and glazes! Normally eclairs are made with milk instead of water, so these have a few less calories. I also piped them into a cream puff shape, which is the same exact recipe only piped in a mound shape as opposed to a log shape. Once the eclairs are finished baking—they should be a deep golden brown and feel hallow when you tap on them—let them cool before cutting them in half. Once they are in half you can fill them or freeze them for later! Once they have been filled their expiration date clock will start ticking because the shells will suck the moisture out of the filling creating a soggy/soft shell, so fill them at the last minute before serving!