The Deen Bros. Lighter Mocha-Filled Eclairs

  • Pin It
  • print
  • email to a friend
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

Read More From Deen Bros.

Read More From Deen Bros Take it Lighter.

You May Also Like These Blogs:

You May Also Like These Recipes:

Leave a Comment

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

image
Paula Deen
Paula Deen
The Lady's Blog
The Queen of Southern Cuisine muses about her recipes, life and family. See Posts

Brooke Deen
Brooke Deen
Deen Mother
Advice on raising two boys (three counting Jamie). See Posts

Brandon Branch
Brandon Branch
Southern Style
Decorating Inspiration from Paula's Design Director. See Posts

Julia Sayers
Julia Sayers
Hot off the Press
Step behind the pages and let the Associate Editor of Cooking with Paula Deen fill you in on what goes into creating every issue. See Posts

Lisa Scarbrough
Lisa Scarbrough
Thrift Store Mommy
Mom on a dime advice from Paula's Digital Properties Manager. See Posts

Andrea Goto
Andrea Goto
Mom 2.0
Tips from a real-world mom with comedic tendencies. See Posts

Martha Lee
Martha Lee
Earth Mother
Practical, earth-conscious ways to live and parent in the 21st century. See Posts

Susan Greene a.k.a BUBBLES
Susan Greene a.k.a BUBBLES
Bubbles' Corner
Ideas and advice from a 21st Century young at heart Grandmother. See Posts

Cindy Edwards
Cindy Edwards
Southern Proper
Etiquette advice from a true Southern belle. See Posts

image

hi! wink i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above? thanks! wink sandra
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 10:37 am

Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 8:22 am

I WISH I COULD COOK. COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER? I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE. YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE. TAMMY LEVAN 19 SPENCER WAY KINGS PARK, NY 11754 HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 4:31 am

Hi Bubbles, You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 11:05 pm

Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition. Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 11:03 pm