You may have eaten eclairs in different flavors before. But we don't think you've ever eaten like this. Because these eclairs are a great dessert option for those on a ketogenic diet. Here it is with all the details; Keto Chocolate Eclairs!
Keto Chocolate Eclairs
You may have eaten eclairs in different flavors before. But we don't think you've ever eaten like this. Because these eclairs are a great dessert option for those on a ketogenic diet. Here it is with all the details; Keto Chocolate Eclairs!
The ketogenic diet is a diet that aims to meet as little of the daily calorie requirement as possible from sugar and carbohydrates, and the majority of fats, in order to enable the body to produce and burn ketones instead of glucose.
In the ketogenic diet, which is one of today's popular diets, the most difficult stage for those who apply it is desserts. But that doesn't mean it's not possible to make ketogenic desserts. Let's take a look at our practical recipe that will cheer the palate.
This recipe greets you with the lightness of almond flour and the legendary cream of eclairs. With its fluffy dough, legendary cream and frozen chocolate coating, every bite you take will take you to a completely different world. What are you waiting for to try! Check out the recipe and share your comments with us!
Keto Chocolate Eclairs Ingredients
Instructions
We start by adding water and cream to the butter and melting it. When all the ingredients are melted, we add the almond flour and xanthan gum mixture and fry it like flour halva. After roasting, set the dough aside to cool. If you don't want to wait, you can mix it with a mixer and let it cool in a short time.
Crack an egg on the cooled dough and mix it with a mixer. Then crack another egg and continue mixing. The dough may disperse at first, but then it will come together. As a result, we get a paste-like dough. Adding two eggs will be difficult to get the ideal consistency. Therefore, be careful to add the eggs one by one.
We pour the dough mixture we prepared into the dough piping bags. We squeeze the eclair dough into short strips on the tray on which we put parchment paper. When the dough rises during baking, you can leave distances between them so that it does not deform. To shape the edges of the dough, you can shape it by wetting your hand. Bake at 180 °C / 355 °F for 30 minutes. Then turn off the oven and leave it in it for 10 minutes.
While the eclairs are baking in the oven, add erythritol to 2 egg yolks and whisk until they turn white.
We begin to heat the cream in a saucepan. Be careful, we don't want the cream to boil. We add a pinch of salt to balance the sugar ratio and mix it. Slowly add the egg and erythritol mixture you have just prepared to the heated cream. Keep stirring constantly as you add the egg mixture to the cream. Otherwise, the eggs may be cooked. When you add the egg, you will see that the consistency of the cream begins to thicken. When the cream thickens, turn off the stove and add butter. We are waiting for the butter to melt with the heat of the cream itself. In the meantime, you can add your sugar-free vanilla but it is optional. If you don't want to add vanilla, you don’t have to add it.
It is necessary to thicken the consistency of the cream a little more. This way it can be fluid. We add xanthan gum to activate it. To activate xanthan gum more quickly, you can mix it with a mixer after taking it from the stove. It will also cool faster. Then you can keep it in the refrigerator to solidify the butter inside.
This recipe makes about 15 eclairs. But you can adjust the eclairs size according to you by preparing larger or smaller eclairs. We take the eclair dough out of the oven. The outer crust of the right eclair dough needs to be very hard. Cut in half with a knife so you can see the gaps in the eclairs. Squeeze the cream into it with the help of the piping bags. You can also use a spoon if you want, but the piping bags will make it easier. At the same time, if you want without cutting it, you can drill two holes from the bottom and squeeze the cream from here.
As the last step, we will prepare the chocolate sauce on it. Melt the butter and crumble the 80 percent keto-friendly chocolate on it. You can turn off the stove. With the heat of the butter, the chocolate will melt. When the sauce and dough have cooled down slightly, dip your hands into the sauce. Pouring the chocolate sauce over can make it difficult to achieve the classic eclair look. After dipping the eclairs in chocolate sauce, we will let them freeze quickly. We can cover it and put it in the refrigerator so the cream and chocolate can freeze. The dark color of the eclairs is due to the fact that the almond flour is ground with their shells. If you use unshelled almond flour, the dough for the eclairs will be light.
Ingredients
Directions
We start by adding water and cream to the butter and melting it. When all the ingredients are melted, we add the almond flour and xanthan gum mixture and fry it like flour halva. After roasting, set the dough aside to cool. If you don't want to wait, you can mix it with a mixer and let it cool in a short time.
Crack an egg on the cooled dough and mix it with a mixer. Then crack another egg and continue mixing. The dough may disperse at first, but then it will come together. As a result, we get a paste-like dough. Adding two eggs will be difficult to get the ideal consistency. Therefore, be careful to add the eggs one by one.
We pour the dough mixture we prepared into the dough piping bags. We squeeze the eclair dough into short strips on the tray on which we put parchment paper. When the dough rises during baking, you can leave distances between them so that it does not deform. To shape the edges of the dough, you can shape it by wetting your hand. Bake at 180 °C / 355 °F for 30 minutes. Then turn off the oven and leave it in it for 10 minutes.
While the eclairs are baking in the oven, add erythritol to 2 egg yolks and whisk until they turn white.
We begin to heat the cream in a saucepan. Be careful, we don't want the cream to boil. We add a pinch of salt to balance the sugar ratio and mix it. Slowly add the egg and erythritol mixture you have just prepared to the heated cream. Keep stirring constantly as you add the egg mixture to the cream. Otherwise, the eggs may be cooked. When you add the egg, you will see that the consistency of the cream begins to thicken. When the cream thickens, turn off the stove and add butter. We are waiting for the butter to melt with the heat of the cream itself. In the meantime, you can add your sugar-free vanilla but it is optional. If you don't want to add vanilla, you don’t have to add it.
It is necessary to thicken the consistency of the cream a little more. This way it can be fluid. We add xanthan gum to activate it. To activate xanthan gum more quickly, you can mix it with a mixer after taking it from the stove. It will also cool faster. Then you can keep it in the refrigerator to solidify the butter inside.
This recipe makes about 15 eclairs. But you can adjust the eclairs size according to you by preparing larger or smaller eclairs. We take the eclair dough out of the oven. The outer crust of the right eclair dough needs to be very hard. Cut in half with a knife so you can see the gaps in the eclairs. Squeeze the cream into it with the help of the piping bags. You can also use a spoon if you want, but the piping bags will make it easier. At the same time, if you want without cutting it, you can drill two holes from the bottom and squeeze the cream from here.
As the last step, we will prepare the chocolate sauce on it. Melt the butter and crumble the 80 percent keto-friendly chocolate on it. You can turn off the stove. With the heat of the butter, the chocolate will melt. When the sauce and dough have cooled down slightly, dip your hands into the sauce. Pouring the chocolate sauce over can make it difficult to achieve the classic eclair look. After dipping the eclairs in chocolate sauce, we will let them freeze quickly. We can cover it and put it in the refrigerator so the cream and chocolate can freeze. The dark color of the eclairs is due to the fact that the almond flour is ground with their shells. If you use unshelled almond flour, the dough for the eclairs will be light.