The recipe makes 8 servings.
Ingredients:
For the Choux Pastry:
1 cup (240ml) water
1/4 cup (60g) unsalted butter
1 cup (96g) blanched almond flour
2 Tbsp (16g) coconut flour
2 scoops HLTH Code Vanilla
1 tsp baking powder
3 large eggs (room temperature)
Pinch of salt
For the Vanilla Cream Filling:
1 cup (240ml) heavy cream
1 scoop HLTH Code Vanilla
2 tsp powdered monk fruit sweetener (or to taste)
Optional To Decorate
Edible flower petals
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a (preferably non-stick) saucepan, bring water, butter, and salt to a gentle boil over medium heat until the butter melts.
Reduce the heat to low. Stir in the almond flour, coconut flour, HLTH Code Vanilla, and baking powder. Stir vigorously until a dough forms and pulls away from the sides.
Remove from heat and let the mixture cool for 3-5 minutes. Add the eggs one at a time, beating well after each addition until smooth and glossy.
Transfer the dough to a piping bag fitted with a large round tip. Pipe 8 eclair-shaped logs (about 4 inches long) onto the prepared baking sheet.
Bake for 25-30 minutes, or until puffed, golden, and firm to the touch. Let cool completely on a wire rack.
To make the cream, whip the heavy cream with 1 scoop of HLTH Code Vanilla, and monk fruit sweetener in a mixing bowl until stiff peaks form.
Transfer to a piping bag with a small round tip.
Once the eclairs are cool, slice them lengthwise, and fill generously with the vanilla cream. Alternatively, pipe a cream line over each piece of éclair and decorate with flower petals. Enjoy chilled.
Nutritional breakdown per serving. Recipe makes 8 servings.
280 Calories
14g Protein
22g Fat
3g Fiber
8g Total Carbs
5g NET Carbs
