Sugar Free Chocolate Eclairs


YIELD 8 eclairs
  • 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


1 _ DOUGH: In a saucepan, bring water and butter to a boil and add flour all at once, stirring until a smooth ball forms.

2 _ 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.

3 _ Transfer to a resealable plastic bag, seal, and cut a 1" hole in one corner of the bag.

4 _ Pipe eight 3 1/2" logs onto an ungreased baking sheet.

5 _ Bake at 450F for 10 minutes, reduce heat to 400F and bake 15-20 minutes longer or until golden brown.

6 _ Transfer to a wire rack and immediately put a slit in each to allow steam to escape; cool and carefully cut off tops.

7 _ Set tops aside and remove soft dough from the inside with a fork.

8 _ 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.

9 _ CHOCOLATE FROSTING: In another mixing bowl, beat milk and chocolate pudding for 2 minutes or until thickened.

10 _ Spoon vanilla filling into eclairs, replace tops and frost with chocolate topping.