Delicious low-calorie recipes

Add 2 g of xanthan gum to 60 g of rice flour and mix.

Pour 200 g of water into the pot, and add butter and salt. Boil.

Add the flour mixed with the xanthan gum, stir and heat, stirring with a cooking spatula, until the mixture is smooth and glossy, the excess water has evaporated (~ 1-2 min.) and a 'film' has formed on the bottom of the pan.

Remove the saucepan and cool slightly. Then add the eggs, one at a time. The batter should be so thick that it hardly runs off the spoon when the spoon is lifted.

Place the dough in a pastry bag fitted with a nozzle and press the eclairs out onto the tray. You can, of course, choose the size and shape yourself. I chose mini ones ~5 cm long. I got 20 pieces.

Place in a preheated oven at 175 °C and bake for ~35 minutes - until lightly browned.

Prepare the chocolate cream.
Place the culinary curd and Ricotta at room temperature in a bowl and stir with a spoon. The products must be at the ROOM temperature (so that when hot melted chocolate is added, it does not solidify).

Melt the dark chocolate and stir into the mixture. Add sweetener as needed.

Place the cream into a pastry bag fitted with a sharp nozzle and fill the eclairs with the cream.