The Deen Bros. Lighter Mocha-Filled Eclairs

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The Deen Bros. Lighter Mocha-Filled Eclairs

By Jaime and Bobby Deen

291 Fewer Calories
12 g Less Fat

Ingredients:
Cream Puff Dough:
1 cup water
1/4 cup (1/2 stick) unsalted butter
Pinch salt
1 cup all-purpose flour
2 large eggs
1 egg white

Filling:
1/4 cup granulated sugar
3 tablespoons all-purpose flour
3 tablespoons unsweetened cocoa powder
2 teaspoons instant espresso coffee powder
Pinch salt
1 1/2 cups fat-free milk
1 large egg
1/4 cup dark chocolate chips
1 teaspoon vanilla extract
1/4 cup frozen thawed fat-free whipped topping
Confectioners’ sugar for dusting

Directions

Preheat the oven to 400°F. Line a large baking sheet with parchment paper.

To make the cream puff dough, bring the water, butter,  and salt to a boil in a medium saucepan. Stir in the flour all at once, and cook, stirring constantly with a wooden spoon, until the dough begins to pull away from the sides of the pan, about 2 minutes. Remove from the heat. Stir in the eggs and egg white, one at a time, beating well after each addition, until the dough is smooth and shiny. After each egg is added, the dough will separate, but with continued beating, it will stiffen and become smooth.

Spoon the dough into a pastry bag fitted with a large plain tip. Pipe the dough onto the baking sheet into twelve 3-inch strips, spacing the eclairs about 1-inch apart. Bake until golden, 30 – 35 minutes. Let cool on the baking sheet about 5 minutes. With a serrated knife, split the eclairs in half lengthwise. With your fingers, pull out some of the soft dough from the centers. Transfer the eclairs to a wire rack to cool completely.

To make the filling, whisk together the granulated sugar, flour, cocoa powder, espresso powder, and salt in a medium saucepan. Whisk in the milk and egg and cook over medium heat, stirring constantly, until the mixture coats the back of a spoon, about 5 minutes. Do not boil or the mixture may curdle. Remove from the heat and stir in the chocolate chips and vanilla. Scrape the filling into a medium bowl. Place a piece of plastic wrap onto the surface to prevent a skin from forming; refrigerate until the custard is cooled completely, about 40 minutes. Gently fold in the whipped topping.

Spoon about 2 tablespoons of the filling onto the bottom half of each shell. Replace tops and dust with confectioners’ sugar. Serve at once or within 2 hours.

Servings: 12
Prep Time:  1 hour
Cook Time: 45 minutes
Difficulty: Medium

Per Serving: 154 Cal; 5 g Protein; 7 g Tot Fat; 4 g Sat Fat; 2 g Mono Fat; 19 g Carb; 1 g Fiber; 7 g Sugar; 59 mg Calcium; 1 mg Iron; 73 mg Sodium; 69 mg Cholesterol
Original recipe courtesy Paula Deen:  Mini Chocolate Eclairs
Lightened Up recipe courtesy of the Deen Brothers and the Paula Deen Test Kitchen

Original Nutrition:
Per Serving: 445 Cal; 8 g Protein; 19 g Tot Fat; 10 g Sat Fat; 5 g Mono Fat; 63 g Carb; 1 g Fiber; 49 g Sugar; 103 mg Calcium; 1 mg Iron; 235 mg Sodium; 186 mg Cholesterol

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Reader Comments:

54321

I Love You Paula deen and your son's. Best Cook's Everer. I Love Home town Cook's.

By John Furlong on March 05, 2014

54321

I love your websites and recipes. I, also, enjoy watching Jamie cut the calories in his healthy ways on his program Not My Momma's Meals. I miss you on Food Network but you will do well. I have type 2 diabetes and have a hard time staying with a program. I need to get a better grip on my exercising and food choices. Portions are not a problem. Could you make the Eclairs with vanilla custard and still have the same calorie content? I would appreciate a comment. My family enjoys those.

By Neva Duffy on March 04, 2014

54321

Am trying to eat healthy and have just 30 lbs. It would help a great deal in your recipe to include the nutritional information and the serving size.

By Sharon Lemorie on February 22, 2014

54321

I love your recipes and your sense of humour

By Forooz Mazhari on March 14, 2013

54321

I love chocolate enclairs. I have never made them. This recipe sounds so easy, I cannot wait to try them.

By Avis Williams on March 05, 2013

54321

I love your recipe's , could you tell me if I could use Splenda , instead of sugar in the filling for those yummy Enclair's? My Husband is type 2 Diabetic, and would love this treat too~ thanks , and keep the wonderful recipes coming!! Colleen

By Colleen Fowler on March 01, 2013

54321

I'm 61 years old and just found out I have diabetes . I've had it for 5-7 years and no Dr. Told me . I have severe neuropathy in my feet , toes and soles of my feet . I have so much nerve damage damage it will never come back . I need a lap band to reverse the diabetes but my insurance does not pay for it . What am I suppose to do ? I'm single and I work full time but Cigna does not not pay . I feel like my life is over , but no Dr. Ever told me . what can I do ? please help me . thank you

By Carolyn Greco on February 22, 2013

54321

I can't wait to make these but I want to put egg salad or chicken salad in them how many calories are in the puff pastry only?

By Teri on February 22, 2013

54321

I believe part of the directions are missiomg from the Lighter Mocha-Filled Eclair recipe. The directions for the chocolate sauce is missing.

By Yvette Harris on February 22, 2013

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