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With a few minor adjustments, it's easy to make your favourite treats a little lighter. This recipe is the epitome of utter indulgence without any sacrifice. There are a few steps to go through, but you won’t be sorry you took the time!
Recipe taken from Skinny Desserts by Kathryn Bruton (£14.99, Kyle)Preheat the oven to 180°C/ Fan 160°C/Gas 4. Line two large and one small baking tray with greaseproof paper. Put the milk, butter, half the sugar, salt, vanilla seeds and 125ml of water in a saucepan over a medium heat.
Sift the flour onto a sheet of greaseproof paper. When the butter has melted, pour in the flour. Beat with a wooden spoon, over the heat, until a smooth dough forms that comes away from the edges.
edges. Transfer the dough to an electric mixer and beat for 1-2 minutes to cool. Once cool, add the eggs, one at a time, beating constantly, ensuring each is fully incorporated.
Transfer to a piping bag and pipe 12 éclairs onto the large baking trays, each about 12cm long. Bake for 25 minutes until golden and hollow.
2. Place the popping corn in a saucepan with the sunflower oil over a medium heat. Cover with a lid and shake from time to time until all the corn has popped. In a bowl, mix together the peanut butter, maple syrup and salt until smooth.
smooth. Add the popcorn and toss to coat. Transfer to the small baking tray and bake for 5 minutes to crisp, turning halfway through. Set aside.
Mix the yogurt, remaining sugar and caramel until smooth. Transfer to a piping bag and chill until needed. Transfer the cooked éclairs to a wire rack and when cool enough to handle, pierce a small hole in the end of each one.
When cold, pipe in the yogurt mixture, drizzle over the melted chocolate and sprinkle with the popcorn. Leave to set, then serve.
Preheat the oven to 180°C/ Fan 160°C/Gas 4. Line two large and one small baking tray with greaseproof paper. Put the milk, butter, half the sugar, salt, vanilla seeds and 125ml of water in a saucepan over a medium heat.
Sift the flour onto a sheet of greaseproof paper. When the butter has melted, pour in the flour. Beat with a wooden spoon, over the heat, until a smooth dough forms that comes away from the edges.
edges. Transfer the dough to an electric mixer and beat for 1-2 minutes to cool. Once cool, add the eggs, one at a time, beating constantly, ensuring each is fully incorporated.
Transfer to a piping bag and pipe 12 éclairs onto the large baking trays, each about 12cm long. Bake for 25 minutes until golden and hollow.
2. Place the popping corn in a saucepan with the sunflower oil over a medium heat. Cover with a lid and shake from time to time until all the corn has popped. In a bowl, mix together the peanut butter, maple syrup and salt until smooth.
smooth. Add the popcorn and toss to coat. Transfer to the small baking tray and bake for 5 minutes to crisp, turning halfway through. Set aside.
Mix the yogurt, remaining sugar and caramel until smooth. Transfer to a piping bag and chill until needed. Transfer the cooked éclairs to a wire rack and when cool enough to handle, pierce a small hole in the end of each one.
When cold, pipe in the yogurt mixture, drizzle over the melted chocolate and sprinkle with the popcorn. Leave to set, then serve.
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15 minutes
Serves 5
