Indulge without guilt in these Low fat Chocolate Eclairs for two – the vanilla custard filling is made with 2% milk!
Have you had one of these? Like for real? I made these for the first time almost 5 years ago, and as delicious as it was, 40 éclairs is a lot to handle and harder to give away (on account of the deliciousness!). If you haven’t had an éclair, let me break it down for you very quickly. An éclair is a classic French pastry dessert made up of three components: 1. The hollow éclair shell made of paté choux (choux pastry) 2. The vanilla custard filling 3. Chocolate covered top. Each of these components are delicious by themselves, but put them all together, and you get the exceptionally glorious dessert that is the Chocolate Eclair.
Uggghhhh! This was sooo good! I almost regret not making more, but I think that’s for the best. The original recipe from Larrouse Gastronomique makes about 40 of these, and if I had made them all, I would have inevitably eaten them all and well, no good can come of that, can it??!!!
My version of this classic French pastry results in neither a large batch nor a sinfully decadent one. The custard that is usually made with eggs and cream, is made with 2% milk and custard powder. The cornstarch in the custard powder does the work of the eggs and cream, and the additional splash of vanilla adds to its slightly healthier decadence. And it makes just 4 éclairs, so it’s impossible for you to binge eat these. Yaay!
You know the custard is done when a line drawn through the back of a custard-coated spoon stays a line even when you tilt the spoon every which way. Refrigerate the custard till you need it, wrapped in cling film touching the custard to prevent an icky film from forming.
Once the custard is ready, and maybe on the day of serving, you make the choux pastry shells. Honestly, the name paté choux might seem a little intimidating (I always imagine a French Chef with an oily moustache everytime I hear the name), but making choux pastry is easier than it seems. When the shells come out of the oven, the insides would have expanded with steam, and this steam must be let out. Otherwise, the hot steam would condense and the shells would collapse in a watery heap. Yuck!
I made slits on the side (easier to fill, but difficult to eat). Instead, you can poke holes on either sides with a skewer and jiggle it a bit in there to let the steam escape. Cool on wire rack until ready to fill.
The chocolate coating is usually a ganache, but in an attempt to cut out the fat, I’ve made a simple coating of melted dark chocolate. So make the chocolate coating just before serving. If you refrigerate the chocolate coating, it will harden and ruin the silky bite of the éclair.
Ahhh! Now doesn’t that look indulgent without a drop of cream in it! Serve it to your beau/belle this Valentine’s day for the perfect ending to a perfect evening!
When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here and will share it with pride on my social media feeds.
Joseph Gregory says
Please consider using wholemeal flour for recipes! Wholegrains are richer in fiber, antioxidants and nutrients compared to white flour
Tina Dawson says
I’m totally with you Joseph on whole grains (my biscotti is made with teff and millet flours), but an Eclair is an indulgence, and trying to make it healthy is impractical. The choux pastry is extremely finicky and changing flours will alter the texture of the finished product.
Emily says
This is genius! Since there is only two of us in our house 40 eclairs would be dangerous haha. I love that I can make a small batch now, they look delicious!
Tina Dawson says
Perfect, isn’t it Emily! Enjoy!
Sushmitha says
Hie Tina,
I tried the recipe. Just wanted to know how shud be the texture of the shell? I mean it should be crisp like puff pastry or like a doughnut? Mine have become like a doughnut.
Sushmitha
Tina Dawson says
It’s not crispy like a puff pastry. It does get slightly soft when it comes out of the oven, but if you let the steam out as soon as it comes out, it should still stay hollow and solid. A filled donut texture is what you are going for when you take the bite. 🙂 I hope you liked it Sushmitha!
Annemarie @ justalittlebitofbacon says
My daughter loves making paté choux with me, but the recipes always make so much! I love that this recipe only makes 4 eclairs. Even with a richer pastry creme, they would still be not so bad. 🙂 With the low-fat milk, I’d barely have to justify them.
Tina Dawson says
Amen to that Annemarie! Enjoy your eclairs! 🙂
Brian Dow says
We are huge fans of homemade eclairs. These look so magnificent and very easy to make. .
Tina Dawson says
So true Brian! Enjoy your low-fat Eclairs!
Diana says
These eclairs look so perfect. I love the fact that they’re low fat too.
Tina Dawson says
Thanks Diana!
Luci's Morsels says
These look delicious and I love that they are low fat!
Tina Dawson says
Thanks Luci!
Karen @ Seasonal Cravings says
What a super cute idea to make eclairs for two. I’ve never made them but your directions are very clear and I’ll bet even I could do it. I know hubby would love me for whipping this up for him tomorrow. Happy Valentine’s Day to you!
Tina Dawson says
Awww Happy Valentine’s day to you too Karen! Hope you have a wonderful day, filled with love!