LowProRecipes.com

Eclairs

Yield

Number of servings: 12
Serving size: 1 eclair

Ingredients

Choux pastry

  • 2/3 cup (165 ml) Welplan baking mix from Nutricia (1123)
  • ½ cup (125 ml) Country Sunrise egg substitute (0951)
  • ½ tsp (2.5 ml) baking powder
  • 1 cup (250 ml) water
  • 6 Tbsp (90 ml) butter
  • ¼ square (30 g) Plymouth pantry chocolate (0917)

Filling

  • ½ cup (125 ml) original rice milk
  • 1 Tbsp (15 ml) sugar
  • 1½ tsp (7,5 ml) mixture for Bird's custard

Preparation

  • Preheat oven to 425 F.
  • In a bowl, mix the baking mix, the egg substitute and baking powder.
  • In a microwave safe dish, boil water with butter.
  • Pour the water and melted butter in a large bowl. Add the flour mix all at once. Using an electric mixer, beat at medium speed for a few minutes. If necessary, add water 1 Tbsp (15 ml) at a time. The texture of the dough should look like playdough.
  • Separate into 12 servings. With your hands, form the eclair and place it on a baking sheet lined with parchment paper.
  • Cook for 30-35 minutes.
  • Cool completely. Using a skewer, make a hole from one side to the other of the eclair. This will help to garnish it.
  • Decorate with melted chocolate.
  • In the meantime, in a microwave safe container, stir together the rice milk, sugar and custard mix. Cook in microwave on high for 1 minute 30 seconds, whisking to halfway. The mixture should have thickened. Place a plastic wrap directly on the custard and cool completely in the refrigerator. This will prevent a skin from forming.
  • When ready to serve, divide the filling into 12 eclairs and fill with a piping bag.

Nutritional facts

  • Energy
    114 kcal
  • Protein
    0.2 g
  • PHE
    8 mg
  • TYR
    7 mg
  • LEU
    14 mg
  • VAL
    9 mg
  • ILE
    7 mg
  • MET
    3 mg
  • LYS
    10 mg
  • Energy
    1374 kcal
  • Protein
    2.1 g
  • PHE
    98 mg
  • TYR
    81 mg
  • LEU
    170 mg
  • VAL
    113 mg
  • ILE
    87 mg
  • MET
    33 mg
  • LYS
    116 mg
© Genevieve Lafrance 2022