No Added Sugar Homemade Eclairs
No Added Sugar Homemade Eclairs, a simple sugar free recipe featuring Choux Pastry filled with creamy vanilla filling & topped with ganache.
Servings: 15
Ingredients
Filling.
- 2 cups Whole Milk --divided
- ½ tsp Vanilla Extract.
- ¼ cup Cornstarch
- ⅓ cup Sugar Alternative. -Use a granular sugar alternative that measures like sugar that can be cooked with.
- 2 Egg Yolks
Ganache
- 4 oz Sugar Free Chocolate Chips -- for Baking.
- ⅓ cup Heavy Cream.
Instructions
Filling
- Yolks. Start by whisking together a half cup of milk with the egg yolks, sugar alternative, and cornstarch in a medium bowl until the cornstarch is completely dissolved.
- Heat. In a medium saucepan on medium heat, combine together the remaining milk (1 ½ cups)and the vanilla extract, stirring every 10-20 seconds, until it is heated through and bubbles start to form.
- Combine. Carefully and very slowly pour the heated ingredients from the last step into the medium bowl from the first step, whisking the ingredients quickly and continuously to temper the eggs and keep them from “scrambling” (very important).
- Heat Again. Pour the mixture from the last step back into your saucepan and cook over medium heat, whisking constantly until it starts to thicken and boil. Cook for one more minute before removing the saucepan from heat.
- Transfer. Carefully transfer these ingredients into a clean medium sized bowl. Doing this through a strainer, if possible, to remove any clumpy bits of egg that may have formed.
- Cool. Cover your cream mixture with plastic wrap immediately after transferring it to the bowl to help prevent a skin forming on top. Then cool the cream to room temperature before transferring it to your refrigerator to set (about two hours).
Pastry.
- Prepare. Start by preheating your oven to 400 and lining a baking sheet with parchment paper.
- Heat. In a medium saucepan, heat the water (less one tbsp) and butter together on medium-high heat until it begins to boil. Then remove the saucepan from the heat and stir in the flour until it is the consistency of a thick paste.
- Eggs. Add the first two eggs one at a time, completely stirring in the first egg before adding the second one. Stir the ingredients together until your have a shiny and pipe-able dough.
- Pipe. Pipe your dough in four inch long logs using your 1A piping tip, leaving about three inches between each log.
- Egg Wash. Beat the remaining egg with a tablespoon of water in a small bowl. Then use a pastry brush to brush the mixture on to your pastry logs.
- Bake. Bake your logs for 20 minutes (400f) and then reduce the heat to 350 and bake for an additional 10 minutes. Allow the logs to cool completely on the pan before transferring.
Ganache.
- Chips. Place your sugar free chocolate baking chips into a shallow bowl.
- Melt. In a microwave-safe bowl, melt the heavy cream for one minute or until it is 'steamy'.
- Combine. Carefully pour the melted heavy cream over your chocolate chips so that the chocolate chips are completely submerged.
- Finish. Let the heavy cream and chocolate chips stand for five minutes and then whisk the ingredients until smooth.
Assemble.
- Pastry Cream. Whisk your pastry cream until smooth and then transfer it to a piping bag.
- Pipe. Use your Bismark tip to pipe the cream into the each of the pastries until full. You can pipe from both sides of the pastry if you need to.
- Dip. To apply the ganache topping, dip the tops of each filled eclair in the creamy ganache. After dipping each of the pastries, place them back on to the baking sheet.
- Set. Transfer the baking sheet with the assembled eclairs into your refrigerate and refrigerate until the ganache has set (about 15 minutes).
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
posted:
August 19, 2025*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Calories: 144kcal | Carbohydrates: 14g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 53mg | Potassium: 74mg | Fiber: 1g | Sugar: 2g | Vitamin A: 307IU | Vitamin C: 0.03mg | Calcium: 53mg | Iron: 1mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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