Yup, you heard me… PALEO CHOCOLATE ECLAIRS!!!
As a kid I absolutely adored these, they are immense! So simple but so yummy and refreshing too. As you can see in my picture however I forgot to reduce the heat whilst melting my chocolate in the bain-marie and the result was not a nice glossy coating but it tasted all the same and was nice and fudgy. I love it.
These are probably more like the traditional French eclairs rather than the whipped cream British versions but I have made the creme patissiere very light. It’s lovely and refreshing… and also a bit coconutty too.
Makes: Roughly 12-18 eclairs (dependent upon how long you pipe them out)
Preparation Time: 20 minutes
Cooking Time: 25 minutes
For the Paleo choux:
1 cup tapioca flour
1 tbsp coconut flour
100 ml coconut milk
50 ml cold water
60g unsalted raw grass-fed butter
1 tbsp coconut sugar
1/4 tsp vanilla powder (optional but tasty)
1/2 tsp baking powder
Pinch of Himalayan pink salt
For the creme patissiere:
3 tbsp maple syrup
Tin of coconut milk (400ml)
1/2 cup coconut oil
1/2 cup tapioca flour
1 tbsp vanilla
3 tsp coconut flour
1 egg yolk
For the chocolate glaze:
50g cacao solids (you can use anything from 85% upward and sweeten to your taste)
1 tbsp coconut sugar
1 tbsp maple syrup
1 tbsp raw grass-fed butter
1/2 tbsp coconut oil
- Pre-heat the oven to 170 degrees (gas mark 3).
- For the choux buns, in a medium pan bring to the boil the coconut milk, water, butter, sugar, salt & vanilla powder.
- Remove the pan from the heat and beat in the tapioca flour, coconut flour & baking powder rapidly with a wooden spoon until smooth. You must work fast with this!
- The mixture should come away from the sides and form a nice ‘ball’ of choux dough, it it doesn’t then return the pan to a low heat and cook until it does. Leave to cool for a few minutes.
- Beat in the eggs one by one until the mixture reluctantly falls from the spoon, you do not want the mixture to be runny. (You may not need all of the eggs for this so definitely go with your instincts!)
- Allow the mixture to cool for a few minutes. Transfer the mixture into a piping bag (I used the Tala Disposable Icing Bags available at Ocado) and either fit with a large round nozzle or just cut a hole with a pair of scissors (about 1-1.5″) if using disposables.
- Pipe 4-6″ long strips onto a lined baking tray. Try and pipe them about 3cm apart as they will puff up quite a bit!
- Place in the oven until puffed up and firm to the touch with a gorgeous golden colour. This may take 10 minutes or less they do cook quite fast.
- Once done allow to cool completely.
- For the creme patissiere whisk together in a small mixing bowl your egg yolk, tapioca flour, coconut flour and vanilla essence.
- In a small pan bring to the boil your coconut milk, maple syrup and coconut oil.
- Remove the pan from the heat and begin to whisk in your egg mix thoroughly.
- Return the pan to a low heat until it becomes really thick. Remove from the heat and leave to cool for 5 minutes. Place in an airtight container (or cover with cling film) and chill in the fridge.
- For your chocolate glaze combine all of your ingredients in a bain-marie and melt on a low heat.
- Once melted leave for a couple of minutes to cool slightly.
- Remove your creme patissiere from the fridge and give it a quick whisk to ensure it’s smooth (sometimes the coconut oil can separate out as it cools down).
- Split your eclairs in half so that you can fold it out like a hotdog bun and fill with the creme patissiere.
- Once you have filled all of your eclairs transfer your chocolate glaze into a piping back and pipe the tops of the eclairs.
- Leave them in the fridge or freezer to set, remove and EAT!!!
eatprimalrunhard19th October 2014 at 5:09 pm
So when are you applying for the Great British Bakeoff?????
greensofthestoneage19th October 2014 at 6:09 pm
You’re joking right? I would poop my pants!
eatprimalrunhard20th October 2014 at 7:35 pm
greensofthestoneage20th October 2014 at 10:46 pm
Eatprimalrunhard – Ican’t do bread though 🙁 and they have technical challenges where you have to cook from a recipe?
eatprimalrunhard21st October 2014 at 9:08 pm
Yeah, so you cook with conventional ingredients and their recipes for technical, but for the showstopper and signature bake, it’s whatever you want. The technical bake is for you to show your skills and knowledge in the kitchen.
greensofthestoneage24th October 2014 at 10:17 pm
I will think about it… I am still terrified by the notion though as I don’t know if I can cook regular food anymore ha!
eatprimalrunhard26th October 2014 at 5:36 pm
If you can cook paleo/primal versions of conventional baked goods well, you can cook regular food. You would maybe need to study up certain things (what to expect, preparation techniques).
greensofthestoneage27th October 2014 at 12:00 am
Ok. I’ll apply if you apply then. You’ve convinced me 🙂
eatprimalrunhard27th October 2014 at 9:43 pm
Okay, will do 🙂
greensofthestoneage28th October 2014 at 1:55 pm
eatprimalrunhard28th October 2014 at 9:50 pm
Now I need to make your recipes! 😉
greensofthestoneage29th October 2014 at 10:25 pm
Haha! It would make me super happy if you did 😀
luisezox20th October 2014 at 7:18 pm
reminds me of some wonderful days I spent in Paris last summer, thanks fpr that! need to try those soon♥
greensofthestoneage20th October 2014 at 10:45 pm
Iuisezox I’m so happy that this made you reminisce 🙂 you should give them a go they are surprisingly easy but very sticky work!
Paula Prez11th May 2016 at 1:07 pm
I love your recipe but I have a problem, they pop up very nice but when I take them out of the oven they lose the air, what did I did wrong?
greensofthestoneage15th May 2016 at 4:41 pm
Thank you ever so much for your comment and I’m sorry to hear that you’ve had troubles with this recipe.
It could be that as they were cooling the steam condensed into water and the inside of the éclair ended up soggy/deflated. Once the éclairs have baked you can cut a little slit at the bottom of each one with a paring knife to release the steam. It could also have been because of oven temperature – I want to try making these again as they are such an old recipe and I would probably go down the high heat to low heat route now. I’ll try them out next weekend if I can and keep you updated!
Once again thank you so much for letting me know you’ve had a problem with this recipe.