Whole Wheat Fruity Eclairs

Whole Wheat Fruity Eclairs

Choux Pastry:

  • ½ cup water
  • ¼ cup unsalted butter
  • Pinch of salt
  • ¼ cup MAYA All-Purpose Flour
  • ¼ cup whole wheat flour
  • 2 pieces whole eggs

Filling:

  • 1 cup nonfat or nondairy nut milk
  • 2 tablespoons stevia sugar blend
  • 1 piece egg yolk
  • 2 tablespoons MAYA Cornstarch
  • Pinch of salt
  • 1 teaspoon vanilla
  • ½ cup whipping cream
  • Fresh fruits (for topping)
  1. Preheat oven to 375 °F/190. Grease and line one cookie sheet.
  2. In a saucepan, combine water, butter, and salt. Heat until butter melts and water boils. Lower the heat. Add flours and stir vigorously until mixture leaves the sides of the pan. Remove from heat to cool slightly. With a wooden spoon, beat in eggs one at a time until very smooth and shiny. Transfer mixture into a pastry bag. Pipe out strips about 3 inches long and 2 inches apart. Bake for 30-45 minutes; continue baking until éclairs are brown and completely dry. Cool on wire racks.
  3. To prepare the cream filling, combine sugar, cornstarch, salt, milk, and egg yolks in a saucepan. Cook over medium low heat, stirring constantly until mixture thickens. Remove from heat, stir in vanilla, and refrigerate to cool.
  4. Once the custard is cooled, fold in whipped cream carefully and place in a piping bag.
  5. To assemble, fill pastries with cream filling and garnish with fresh fruits.
  6. Serve

Yield: 12-15 pieces

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