Low FODMAP Éclairs
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Learn more →Ingredients
10 servings
For the pastry cream
- 1 cup whole milk
- ½ cup heavy cream
Ingredient noteA serving of up to about 1 3/4 tablespoons of heavy cream is low in FODMAPs. This recipe contains only about 2 1/2 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
- ½ cup granulated sugar, divided
- 4 large pasteurized egg yolks
- 3 tbsp cornstarch
- 2 tbsp unsalted butter, cut into small pieces
- 1 tsp pure vanilla extract
For the choux pastry
- ½ cup water
- ½ cup whole milk
- ½ cup (1 stick) unsalted butter, cut into pieces
- 1 tsp granulated sugar
- ½ tsp fine salt
- 1 cup all-purpose flour
Ingredient noteA serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains about 1 2/3 tablespoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid flour, please tap it and change its rating to Red.
- 4 large eggs, at room temperature
For the chocolate glaze
- 4 oz dark chocolate (60–70% cacao), finely chopped
- ½ cup heavy creamIngredient note
A serving of up to about 1 3/4 tablespoons of heavy cream is low in FODMAPs. This recipe contains only about 2 1/2 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
- 1 tbsp light corn syrup
Instructions
- 1
Make the pastry cream: Combine the milk, heavy cream, and half the sugar (1/4 cup) in a medium saucepan over medium heat, stirring occasionally, until the mixture just begins to steam and small bubbles form around the edges, about 4–5 minutes. Do not boil.
- 2
In a medium bowl, whisk the pasteurized egg yolks with the remaining 1/4 cup sugar until pale and slightly thickened, about 1 minute. Add the cornstarch and whisk until smooth and no lumps remain.
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