Originally posted by Dr. Davis on 2017-09-18
on the Wheat Belly Blog,
sourced from and currently found at: Infinite Health Blog.
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Eclairs fit into your Wheat Belly lifestyle!
Minus wheat/grains and added sugar, we once again
convert a fattening, unhealthy indulgence into a healthy treat that you
can serve proudly to family and friends knowing that, unlike their
grain-based counterparts, you will not be adding to inflammation,
gastrointestinal disruption, or mind/emotional effects.
I took this recipe from the Wheat Belly 30-Minute Cookbook with some
slight modifications. (I simplified preparation slightly.) I also
used a more luxurious Chocolate Glaze rather than plain chocolate, also from
the recipe in the Cookbook (along with other sauces, glazes, and jams).
Makes 4 mini eclairs
½ cup canned coconut milk, well stirred
5 tablespoons butter, divided
¼ coconut flour
2 teaspoons ground psyllium seed
⅛ teaspoon sea salt
12 ounces heavy cream, divided
1½ tablespoons Virtue Sweetener
½ teaspoon vanilla extract
1 3.5-ounce bar 85% or greater cocoa chocolate, broken into pieces
Preheat oven to 375°F. Line a baking sheet
with parchment paper.
In a medium saucepan over low-medium heat, bring
coconut milk and 4 tablespoons butter to a boil. Remove from heat
and stir in coconut flour, psyllium seed, and salt. Continue stirring
until mixture forms a loose ball. Add eggs, one at a time, stirring to
Spoon or pipe mixture into eight rounds
approximately 2-3 inches in diameter. Bake for 20 minutes
or until golden and slightly firm. Remove to wire rack to cool completely.
Meanwhile, in a large bowl, with an electric mixer
on high speed, beat 8 ounces (1 cup) of cream until stiff peaks
form. With mixer on low speed, blend in Virtue Sweetener and vanilla. Set aside.
Place 4 cooled eclair puffs on a large plate
upside-down. Spread generous quantity of whipped cream on each, then top with
another eclair puff, right side up.
In double-boiler setup, melt chocolate, then stir in remaining
1 tablespoon butter and 4 ounces (½ cup) cream. Alternatively,
melt chocolate in microwave in 20-second increments until melted, then stir
in butter and cream. Spread glaze over top of each assembled eclair.