Sugar Free Chocolate Eclairs

Photo by Margie K.
Adapted from food.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from food.com

Ingredients

  • Dough

  • 1

    ⁄2 cup water

  • 1

    ⁄4 cup butter

  • 1

    ⁄2 cup all-purpose flour

  • 2

    large eggs

  • Vanilla Filling

  • 1

    1⁄4 cups cold nonfat milk

  • 1

    ⁄4 teaspoon vanilla extract

  • 1

    (1 1/2 ounce) package sugar-free instant vanilla pudding mix

  • 1

    cup fat-free cool whip

  • Chocolate Topping

  • 1

    1⁄2 cups cold nonfat milk

  • 1

    (1 1/2 ounce) package sugar-free instant chocolate pudding mix

Directions

DOUGH: In a saucepan, bring water and butter to a boil and add flour all at once, stirring until a smooth ball forms. Remove from the heat: let stand for 5 minutes and add eggs, one at a time, beating well after each addition: continue beating until mixture is smooth and shiny. Transfer to a resealable plastic bag, seal, and cut a 1" hole in one corner of the bag. Pipe eight 3 1/2" logs onto an ungreased baking sheet. Bake at 450F for 10 minutes, reduce heat to 400F and bake 15-20 minutes longer or until golden brown. Transfer to a wire rack and immediately put a slit in each to allow steam to escape; cool and carefully cut off tops. Set tops aside and remove soft dough from the inside with a fork. VANILLA FILLING: In a mixing bowl, beat milk, vanilla, and pudding on low speed for 2 minutes or until thickened, fold in whipped topping and set aside. CHOCOLATE FROSTING: In another mixing bowl, beat milk and chocolate pudding for 2 minutes or until thickened. Spoon vanilla filling into eclairs, replace tops and frost with chocolate topping. Enjoy!

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