Food blogger and health nutrition expert Asya Leykina shares the recipes of eclairs from whole-wheat flour on olive oil and creams to them, which are harmless to people with type 2 diabetes.
For choux pastry:
- 600g whole wheat flour
- 500 g milk (0% fat)
- 17 eggs
- 385 g of olive oil
- 15 g butter
- ¼ tsp stevia
- 15 grams of salt
- 500 g of water
For custard (patisier cream):
- 1 l milk (0% fat)
- 100 g whole wheat flour
- 4 egg yolks
- 1 egg
- 1 tsp stevia
- ½ vanilla pod
- 1/4 tsp salt
- 2 tbsp. l Gran Marnier or Cointreau orange liqueur, rum, brandy, or brandy (optional)
For chocolate custard:
- 500 g patisier cream
- 200 g chocolate 100% or 99% sugar free
- 150 g milk (0% fat)
- 1/3 tsp stevia
- 1-2 tbsp. l Gran Marnier or Cointreau orange liqueur, rum, brandy, or brandy (optional)
For chocolate curd cream:
- 250 g chocolate custard,
- 125 g low-fat soft cottage cheese,
- ¼ tsp stevia,
- 1-2 tbsp. l Gran Marnier or Cointreau orange liqueur, rum, brandy, or cognac (optional).
For coffee and curd cream:
- 250 g patisier cream,
- 250 g soft curd (0% fat)
- 1 tbsp. instant coffee
- 1/3 tsp stevia
- 1 tbsp. l Gran Marnier or Cointreau orange liqueur, rum, brandy, or brandy (optional)
- 1 tbsp. hot water
For raspberry curd cream:
- 250 patisier creams
- 330 g (1 pack) frozen raspberries (or fresh)
- 50 g of water
- 2/3 tsp stevia
- 2 tsp. agar-agar
- 250 g of cottage cheese (0% fat)
- 1 tbsp. l balsamic vinegar (balsamic cream, raspberry can),
- 1-2 tablespoons strong alcohol to choose from: berry or orange liqueur such as Gran Marnier or Cointreau, rum, brandy / brandy (optional).
To cover eclairs (optional):
on 10 eclairs
- 200 g white chocolate on a sugar substitute maltitol
- 2 tbsp. l coconut shavings
- 200 g dark chocolate sugar substitute maltitol
- 2 tbsp. chopped nuts or or caramelized cocoa beans
- 200 g dark chocolate without sugar
- 1 tbsp. cocoa butter
- ¼ tsp stevia
If the finished cream on the basis of soft cottage cheese turns out to be watery (the density of cottage cheese varies depending on the manufacturer), it can be thickened with agar-agar. To do this, heat 50 g of water, stir 1 tsp. agar-agar, bring to a boil and boil for 1 minute (to reveal the gelling properties), add a little cream at room temperature, then combine with the main mass of the cream.
Attention: agar-agar already gelled at room temperature, therefore it should not be introduced into cold foods to avoid lumps.
There is enough dough for all types of cream in this recipe.
If you plan to prepare only 1-2 types of cream, reduce the number of ingredients for the test by half.
In a large saucepan, combine the milk with water, salt, stevia, olive oil and a piece of cream, bring to a boil.
Sift flour, bran return to flour.
When the liquid boils and begins to rise, add flour and vigorously stir with a wooden spoon.
Without removing small fire, continue to dry the future dough, stirring all the time until it becomes smooth and shiny.
After that, transfer to the bowl of the combine and continue to knead at a medium speed with a hook until the dough cools down — you can touch the bowl with your hand: it should not be hot, but only warm.
If the combine is not — continue to dry for another 2-3 minutes on the fire.
Stir eggs one by one.
The last 1-2 eggs may not be needed, or one extra egg may be needed.
The finished dough should fall off the spoon with a wide ribbon, falling in three steps, after which the triangular «beak» of the dough should remain on the spoon.
It should be quite sticky and elastic, but not blur when jiggling eclairs.
Using a pastry bag and a nozzle with a diameter of 1 cm, set down 10 cm long dough columns on a baking sheet with baking paper.
Eclairs greatly increase in volume, so there must be plenty of space between them (2-3 thicknesses).
Bake no more than 2 baking trays at the same time, put them in an oven heated to 210 — 220 degrees and immediately reduce the temperature to 170-180 degrees.
Bake for 20-25 minutes.
The eclairs are ready when the color of the dough in the grooves is as ruddy as on the hillocks.
Transfer the baked eclairs to the grate until cool. Then you can immediately fill or freeze.
It is desirable to fill directly or shortly before serving, so the option with freezing is not very convenient.
Before filling the cream, make 3 holes for the cream in the bottom, along the center and edges, with a stick or pencil, diagonally, in order to pierce the internal partitions and free up more space for the cream. Stuff the cream with a pastry bag with a nozzle 5-6 mm.
The eclair is filled when cream starts to come out of all three holes.
Filled eclairs, if desired, can be covered with melted chocolate with a spoon, or by lowering the upper side into a wide bowl with warm chocolate, and sprinkle with coconut, nuts, or cocoa beans.
Cooking custard (patisier cream)
Vanilla pod cut along.
With the other side of the knife, scrape the seeds and dip into the milk, heat it in a large saucepan.
Mix egg, yolks and flour.
A small amount of hot (non-boiling) milk combine with the egg-flour mixture, kneading with a whisk so that there are no lumps. Gradually add milk, about half the amount.
Pour the mixture back into the pan, bring to a boil, stirring with a whisk. The mixture will thicken quickly.
After it boils and bubbles appear on the surface, boil for another 2-3 minutes, stirring.
Cover the finished cream so as not to form a crust, cool to room temperature.
Part of the cream, which will be used without additives, set aside, just cover with a film and remove in the cold.
Distribute the rest of the cream for making chocolate, coffee and cottage cheese and raspberry-cottage cheese creams.
The chocolate cream, in turn, split in half, put one part in the refrigerator and then fill the eclairs, from the other prepare the chocolate-curd cream.
Cooking creams based on patisier
For chocolate cream, heat the milk to a boil, add stevia, pour into the saucepan with the bitter chocolate broken into pieces. Stir vigorously with a wooden spoon or silicone spatula.
When the mixture becomes homogeneous, mix with patiser and bring to a boil. Add strong alcohol if desired.
Part of it is set aside for chocolate-curd cream, part is covered with a film and cooled first to room temperature, then in the refrigerator.
For chocolate curd cream mix chocolate cream with curd, add strong alcohol if desired. If the cream is watery due to the curd, enter the agar-agar, as described in the note. "Hostess note".
Cover with a film «in contact» and cool in the refrigerator before stuffing eclairs.
For coffee and curd cream pour a spoonful of instant coffee with a small amount of boiling water to make a thick liquid. Dissolve coffee granules.
Add to patisier to taste. Optionally, stir in strong alcohol. If you stop at this stage, you get a coffee patiser.
Adding a soft low-fat cottage cheese, we get a coffee and cottage cheese patiser.
Also we will cover it with a film and cool it.
For raspberry-curd cream pack the frozen raspberries and a little water to a boil, add agar-agar, stevia and balsamic, cook for 2-3 minutes.
Rub through a frequent sieve.
The resulting warm puree combine with a small amount of warm patisiera, then stir the mixture into the remaining patisier and add soft cottage cheese at room temperature.
Cover with foil and cool.
Preparing a coating for eclairs
White or dark chocolate on maltitola break, put in a water bath. As soon as the chocolate is melted to a smooth mass, the coating is ready for immediate application. Topping should also be applied immediately after coating.
The finished eclairs decomposed in 1 layer, put in the refrigerator.
Black 100% bitter chocolate without sugar break, put in a water bath, add stevia and 1 tbsp. cocoa butter (you can any other with a pleasant smell — almond, coconut, avocado, unscented olive).
While stirring, bring to a homogeneous mass and apply on the upper part of the eclairs.
“I have my own culinary blog, I conduct culinary workshops, and I am also a psychologist, coach, expert in personnel management. On the website of Breadmaker.ru, in his blog “Alexander.
Recipes and secrets of healthy eating ”and in the open group on Facebook“ We are cooking with Asya Leykina. Recipes and secrets of healthy eating, I am a culinary topic for those who want to keep slim and for diabetics. I pay special attention to the development of copyright recipes and adaptations of desserts and pastries to the dietary style of the classics.
Cookies and cakes, sweets and jams, cakes and even ice cream — all this can be done in the home kitchen without sugar, white flour and with a minimum of fat. A variety of delicious and beautiful food prepared according to the principles of healthy eating is the main secret of compliance with any diet, especially when it is a vital necessity.
It is no secret that in type 2 diabetes the main “medicine” is proper nutrition.
Treat yourself, your loved ones and friends with harmless desserts. Poor cooking, light food and pleasant conversation at the table are a great recipe for a good mood! ”
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