Healthy Raspberry Coconut Mini Eclairs Recipe

For 7 mini eclairs

• Preparation time: 40 minutes
• Cooking time: 45 minutes
• Rest time: minimum 2 hours

You will need:

• a piping bag
• a hand blender

For the choux pastry :

• 6cl of water
• 1g of fine salt
• 3g of agave syrup (or honey)
• 22g of coconut (or hazelnut) oil
• 38g of wheat flour (t45 to t110)
• 1 beaten egg

For the raspberry cream:

• 23cl of coconut milk (or other milk)
• 120g of raspberries
• 40g of agave syrup
• 2 egg yolks
• 40g of cornstarch (or white flour)
• a little Sichuan pepper

For the coconut glaze:

• 110g of coconut cream (must be canned!)
• 30g of agave syrup

Choux pastry

• Preheat the oven to 230 ° rotating heat.
• In a saucepan over medium heat, place the water, oil, salt and agave syrup.
• When the preparation begins to simmer, remove from the heat and add all the flour. Mix vigorously using a spatula (no fork or whisk).
• Rest the pan on the hot plate, stirring constantly, the dough should come off the edges of the pan.
• Beat the egg in a bowl and add it to the preparation. Mix vigorously with the spatula to incorporate it. The dough should have a very elastic texture.
• Fill a pastry bag with cabbage dough then make mini-éclairs on the baking sheet covered with baking paper.
• When the oven is hot, bake the éclairs for 15 minutes at 230 ° and 30 minutes at 200 °, ALWAYS leaving the oven door slightly opened. At the end of cooking, keep the oven ajar for a few minutes, leaving the éclairs inside before letting them cool completely.

Raspberry cream

• Heat the milk and raspberries in a large saucepan over medium heat.
• Meanwhile, combine the egg yolks, agave syrup and starch in a bowl.
• When the milk-raspberry mixture begins to be hot, mix everything with a hand blender until a homogeneous mixture is obtained.
• Heat again for a few minutes before adding the egg yolks, agave syrup and starch.
• Continue to mix until the cream thickens. Add the pepper to finish and remove from the heat.
• Let the cream cool completely by mixing it from time to time (to avoid the formation of a “crust” which could give lumps.)

Coco Glaze

• Open the can of coconut cream (without shaking it first) then take only the cream (which is normally separated from the water) using a tablespoon.
• Mix this coconut cream without water (which you can keep for making smoothies for example) with agave syrup. Set aside in the refrigerator.

Last step

• Pierce three holes in the side each eclair, take the lightened cremeux from the fridge and stir it gently, place it in a piping bag. Fill the eclairs with the raspberry cream by piping it into each hole until the eclair is full.
• Place the glaze in a deep plate and then dip the top of each eclait in the glaze, letting any excess drip off, and replace it.
• Decorate with fresh raspberries before reserving at least 2 hours in the refrigerator.

Tip: for a crispy choux pastry, do not hesitate to garnish the éclairs a few hours before serving (not the day before)!

Storage: in the refrigerator.