Almond and Coconut Flour Eclairs

Water, Egg, Almond flour, Butter, Coconut flour, Xanthan gum, Xanthan gum, Cream cheese, 35% cream, Erythritol, Cocoa powder, Butter, 10% cream, Erythritol, Cocoa powder

Combine the dry ingredients: 5 min. Boil: 5 min. Cooking: 1 min. Whisk with a mixer: 10 min. Bake in the oven: 25 min. Chill in the refrigerator: 1 h. Heat on the stove: 5 min. To simmer: 5 min.

Preparing the dough

Mix almond flour (60 g), coconut flour (30 g), psyllium (10 g), and xanthan gum (3 g). Bring water (200 g) and butter (60 g) to a boil, add the dry mixture, and stir for 1 minute.

Cool the dough briefly, add egg (150 g) one at a time, and beat with a mixer. Pipe the eclairs and bake at 200°C for 25 minutes.

Preparing the cream

Preparing the glaze

For the cream, whip 35% cream (125 g), cream cheese (160 g), erythritol (37,5 g), and cocoa powder (10 g). Chill the cream for 1 hour.

For the glaze, heat 10% cream (40 g), butter (50 g), and erythritol (12,5 g), stir in cocoa powder (5 g), and dip the eclairs into it.