Dark Chocolate Protein Éclairs

eclair

The photos below look kind of hm hm, I know. My filling and topping ‘technique’ were kind of unceremonious and my strategy left a lot to be desired (“où est ton soins, femme!? ton souci pour les détails? tes éclair sont monstrueux!“) but ou la laaaa –> Waaaa!!!! As soon as I ate these, ohhhhh, huge smiles! The french critic within was muted :-) 

Pastry Ingredients:
69g organic butter
2 eggs
1/2 cup buckwheat flour
1/2 cup water

Directions:

1. First, I melted the butter with the water in a little pot, once it boiled, I threw in all the flour (‘at once’), mixed it with a wooden spoon until the sides came off the pot and it formed ‘a mass’ of sorts.

2. I then took it out, put it in a bowl, and slowly added the eggs which I had already beaten. Whisked that up and put it in a sandwich bag which I proceeded to defile by stuffing it with the dough and cutting the edge off so the pastry could squeeze out.

3. I squeezed out some ‘eclair-ish’ shapes onto a baking tray and baked for 15 minutes at 250 degrees and then 20 minutes at roughly 150 (celsious).

4. Took them out, cut a slit on the side and stuffed them with my filling which was made out of.

Filling Ingredients:

20g cocoa powder
20g brown rice protein
67g chocolate hemp protein

Directions: I mixed everything with coconut milk until it got the right consistency. I really did mean to top them with some melted chocolate + coconut oil so they look more ‘authentic’ and shiny on top but I had leftover filling and thought it’d work on top too.So, result? Well, they’re so delicious! The pastry is soft and yummy, the filling is dark and creamy and ooohhh

Macros per Serving (out of 10): 114.2kcals
6g protein
7.5g carbs (of which 2.6 is fiber)
6.8g fat, boooom!

You can play with the filling however you like to manipulate your macros so that, e.g. if you want to up the protein, you can add some whey instead of chocolate hemp or gosh, you can fill them with anything really (right now, I’m thinking vanilla). Don’t be intimidated by making the pastry either, I was (for ages) and, while I obviously still need to improve it, it’s not that hard and well, the end product is worth it :-)

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