Sugar-free pistachio eclairs

Ah, eclairs – that classic treat that pulls at my heartstrings... Landing in England almost 10 years ago, I was eager to relive my éclair-filled memories. Unfortunately, most store-bought ones here are, at least to me, an imposter – chocolate or white cream instead of creamy custard-filled delights.

SO, armed with spatulas and determination during COVID, my single mission was to crack the code for the perfect sugar-free éclair recipe that would make my taste buds dance again. 💃🏽

My love for pistachios fit in very well with the taste that I was going for. Through trials, spills and a sprinkle of mishaps, IT WORKED! The end result? A pistachio-packed, sugar-free éclair extravaganza that used to be my new sweet obsession (and the reason for a few extra pounds).

Life is too short for bland eclairs. Ready to treat your taste buds with some sugar-free eclairs? Scroll down for the recipe.

For the pastry cream:

Ingredients:

• 250ml milk

• 2 eggs + 1 yolk

• 80g of erythritol OR 7tbsp of agave syrup

• 60g cornstarch

• 1 tbsp vanilla extract

• 3 1/2 tbsp pistachio cream

• 20-30g butter

Instructions:

1. In a saucepan, combine milk and pistachio cream. Set aside once combined.

2. In a bowl, whisk eggs, yolk, erythritol and cornstarch. Once well-combined, pour into the mixture with pistachio milk. Gently heat and stir until thickened to a custard-like consistency.

3. If using agave nectar, add it at this stage. Remove from heat and let it cool in the fridge. 4. After 10 minutes, remove from the fridge and add butter and vanilla, mixing until smooth and creamy.

5. Put back in the fridge with plastic wrap touching the surface to avoid condensation.

For the pistachio cream:

Ingredients:

• 1 bag of pistachios (250g)

• 120g powdered erythritol or preferred sweetener

• 30g butter

• 50ml milk

• 3 drops orange water

Instructions:

1. Boil pistachios in water for 10 minutes, then drain and dry them.

2. Grind pistachios and mix with powdered erythritol in a grinder.

3. In a separate pan, melt butter with milk. Then add the orange water and pistachio paste, stirring until combined.

For the choux pastry:

Ingredients:

• 100ml milk

• 100ml water

• 1/2 tsp salt

• 10g erythritol or preferred sweetener

• 80g butter

• 125g flour

• 4 eggs

Instructions:

1. Combine milk, water, salt, erythritol and butter in a pan, bringing it to a gentle boil.

2. Add flour, stirring until it forms a smooth dough. Allow it to cool slightly.

3. Gradually mix in eggs one by one until a silky, soft dough forms.

4. Preheat the oven to 180°C (350°F). Pipe the dough onto a baking sheet and bake for 40 minutes until golden and puffed.

Assembling:

1. Once the choux pastry is cooled, pipe the cream into the éclairs.

2. Enjoy your delicious sugar-free pistachio éclairs! Buon appétit!

Share your favourite éclairs recipe in the comment section below!