Sugar-free Chocolate Eclairs

By Chef Yatik S – Chocolate Academy Mumbai

Eclair
Quantity(
Ingredients gms)
Water 230
Milk 230
Butter 190
Sugarfree/Splenda 6
Salt 15
Flour 300
Eggs 390
Vanilla 5

Procedure:
1. Boil water, milk and butter together.
2. Once boiled add the flour with sugar and salt.
3. Cook the mixture over medium heat for 5-7 min.
4. Allow the mix to cool and then process in Kitchen Aid with paddle.
5. Add the eggs along with vanilla one at a time.
6. Mix to form a homogenous mixture.
7. Allow the mixture to rest in refregerator for 2 hours.
8. Pipe the mix on silicon mats and bake at 175 degrees c for 30-35 min.
9. Allow the Eclairs to dry with the oven duct open for 30 min more.

Sugar-Free Ganache
Ingredients Quantity(gms)
Cream 35% 600
Sorbitol 140
Isomalt 100
Maltitol 50
Callebaut Malchoc Dark 970
Butter 180

Procedure:
1. Boil the cream along with Sorbitol, isomalt and maltitol and add the mixture
over chopped chocolate.
2. Blend into a smooth mixture and allow to cool till 40 degrees c.
3. Add the cubed butter and blend into a smooth emulsion.
4. Rest in an air conditioned room overnight and pipe on the eclairs and
decorate with Callebaut Malchoc Milk chocolate infused with almond flakes.