Eclairs Filled With Chocolate Cream

This is a Sponsored post written by me on behalf of Nectresse™ Sweetener. All opinions are 100% mine.

There is a new sweetener in town! It’s called NECTRESSE™Sweetener and when I received a sample of it in the mail, I used it to make Chocolate Filled Eclairs or are they called Chocolate Filled Cream Puffs? The pastry shell does not need sugar but the cream filling does.

Nectresse is the only only 100% natural sweetener made from monk fruit. It is 150 times sweeter than regular sugar and can be used in your favorite recipes. It has zero calories and comes in packets and canisters and is available where you shop. You can get a FREE sample of NECTRESSE™Sweetener here!

Lisa Ling is the NECTRESSE™ Sweetener spokesperson! Check out what she thinks about it!

I used the recipe for cream puffs from my orange 1970 Betty Crocker cookbook. Preheat oven to 400°F. Bring 1/2 cup of butter and 1 cup of water to a boil.

Over low heat, quickly stir in 1 cup of flour until a ball forms.

Remove from heat and beat in 4 eggs until smooth.

Put the dough into a pastry bag and pipe onto an ungreased cookie sheet.

Bake for 30-35 minutes until golden brown.

While the eclair shells cooled, I placed my stainless mixing bowl and whisk in the refrigerator. Once everything was cool, I gathered the ingredients to make the chocolate whipping cream for the filling.

Ingredients:

4-6 Nectresse packets

1 tsp vanilla extract

2 tablespoons cocoa powder

1 cup heavy whipping cream

Using the cold mixing bowl and cold whisk, whip together 1 cup of cold heavy whipping cream and the chocolate paste.

It only takes a couple of minutes to turn into luscious chocolate whipped cream!

Cut open the eclairs and pipe in the chocolate whipping cream.

This recipe only made enough to fill half of the eclairs so I made some vanilla whipped cream to fill the rest of them.

I melted some sugar free chocolate chips and drizzled it on the top of the eclairs. They were sooo delicious!!

Chocolate Whipping Cream by The Gunny Sack

4-6 Nectresse packets

1 tsp vanilla extract

2 tablespoons cocoa powder

1 cup heavy whipping cream

In a small bowl, mix together 2 tablespoons cocoa power, 1 tsp vanilla, 4-6 packets Nectresse and a couple of tablespoons cold whipping cream. It will form a thick paste that will be easier to mix into the rest of whipping cream. Using the cold mixing bowl and cold whisk, whip together 1 cup of cold heavy whipping cream and the chocolate paste. It only takes a couple of minutes to turn into luscious chocolate whipped cream!

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