Sharon D

February 10, 2017 at 5:07pm

I know I'm asking a lot, but is there any way to lower the carbs in the pastry part of this recipe? I can do so in the pastry cream and glaze by subbing with Stevia and stevia-based syrup. However, substituting white flour with a non-white "flours" is a bit trickier. But, boy do I love éclairs!
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