These fluffy, creamy mini-éclairs are treats for body and soul ♥. Vegan-friendly, can be gluten-free.
20 + 60 minutes
- 1 cup / 240 ml whole grain flour, regular or gluten-free blend*
- ½ cup / 120 ml liquid from cooked or canned (low-sodium) chickpeas ("aquafaba")
- Pinch of cream of tartar
- 1 cup / 240 ml non-dairy milk (e.g., almond or light coconut)
- 2 Tbsp. / 3o ml coconut butter
- 1 Tbsp. / 15 ml inulin syrup or:
- 1½ Tbsp. / 22 ml natural no-carb sweetener powder (e.g., Stevia+erythritol blend)
- 1 tsp. / 5 ml vanilla extract
- ½ tsp / 2½ ml baking powder, preferably aluminum-free
- ⅔ cup / 160 ml brown rice flour, preferably "sticky"/"glutinous"
- ¼ cup / 60 ml tapioca flour
- 2 Tbsp. / 30 ml amaranth flour or potato starch
- ¾ cup / 170 ml non-dairy milk
- 3 Tbsp. / 45 ml inulin syrup or:
- ¼ cup / 60 ml natural no-carb sweetener powder
- 3 Tbsp. / 45 ml tapioca flour
- 1 tsp. / 5 ml vanilla extract
- ¼ cup / 60 ml unsweetened dark chocolate, chopped
- 1½ Tbsp. / 22 ml non-dairy milk
- ½ tsp. / 2½ ml vanilla extract
- 2 Tbsp. / 30 ml inulin syrup or:
- 3 Tbsp. / 45 ml natural no-carb sweetener powder
* Homemade gluten-free pastry flour blend:
- Add milk and coconut butter to a two-quart pan, and bring to a boil over medium-high heat. Stir constantly to prevent milk from coating the bottom of the pan.
- In a medium-sized bowl, beat the aquafaba with cream of tartar until stiff peaks form.
- Reduce stove heat to low, and stir the flour mixture, syrup, and vanilla in to the boiling milk mixture.
- Keep stirring the flour until a ball forms, about 3-5 minutes
- Remove the pan from the stove, and gradually fold in the beaten aquafaba, ⅓ of the quantity at a time.
- Shape the dough into 24 dome-shaped mounds using about 2 Tbsp / 30 ml each, and place on the parchment paper.
- Bake in preheated oven for 30-35 minutes, turning sheet around once to ensure even baking. Check to make sure the pastry is golden brown and not burning.
- Meanwhile, prepare the creamy filling: In a medium mixing bowl, combine the sweetener plus half of the milk and tapioca flour, and whisk until creamy, about 2 minutes. In a quart pan, warm remaining milk to a simmer, then whisk in the flour mixture. Increase heat to medium-low, and continue whisking moderately (taking care to catch the portions sticking to the bottom and sides of the pan) until thick, smooth, and bubbling; then whisk vigorously for 30 seconds, remove from heat, and stir in vanilla extract. Cover and set aside to cool as you continue the rest of the recipe.
- Turn off oven and leave slightly ajar for 30 minutes to allow airing.
- Remove pastries from oven, and allow to cool on a rack for 30 minutes.
- Toward the end of the 30 minute period, prepare the glaze: Melt the chopped chocolate in a double boiler over medium heat for 1-2 minutes; when the chocolate is mostly melted, whisk in remaining ingredients, and continue to heat and whisk until smooth. Turn off heat.
- Place 1½ tablespoons / 22 ml filling on the flat part of 12 of the cooled pastries, spreading a little for even coverage.
- Top each filled pastry with another pastry, flat side down.
- Drizzle ½ tablespoon / 7 ml glaze over each filled puff. Allow to solidify slightly before serving.
Serving size: 1 éclair puff
Exchanges per Serving: Carb, 1 Fat (= 1 Sweet)