Almond and Coconut Flour Eclairs
Almond flour, eggs, and cream cheese provide protein and make these eclairs filling, while psyllium and xanthan gum help the dough hold its shape without wheat flour. The choux dough puffs in the oven, and cocoa glaze with cream gives a dense chocolate flavor. Chill the cream before filling so it is firm enough for a piping bag.
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.
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