This classic French pastry is made naturally-sweet and is filled with a decadent chocolate mousse. The spelt flour pastry dough is easy to whip up, but the presentation makes these look as though they took hours to create.
Hands-on: 45 minutesTotal: 2 hours 45 minutes
- ½ cup butter
- 1 cup water
- 1 cup white spelt flour
- 4 large eggs, beaten well
- ¼ cup cocoa
- ¼ cup coconut oil, softened
- 1 cup maple syrup
- ½ tsp. vanilla extract
- 1⁄16 tsp. sea salt
- 1 carton (8 oz.) whipping cream, whipped to stiff peaks
- ½ cup melted chocolate
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a small saucepan, bring butter and water to a boil on the stove. Remove from heat and add the flour, stirring into a ball. Let this cool slightly. With a hand mixer, mix beaten eggs into the mixture until smooth.
- Using a pastry bag with no tip attachment, or a plastic food storage bag with a ½" hole cut out of one corner, pipe the dough onto a baking sheet, creating about 3" logs placed 2" apart. Bake for 10 minutes at 425°F, then reduce heat to 350°F and bake for another 35 minutes. Éclairs should be golden brown when done. Allow to cool slightly before making a small finger hole through the top or at the side of cooled pastries for an access point for the filling.
- In a small bowl, whip the cocoa, coconut oil, maple syrup, vanilla, and salt until smooth. Add the whipped cream and whip until completely combined.
- Fill a pastry bag, or a plastic bag with a hole cut out of one corner, with mousse filling and gently pipe the mousse into each éclair. Using a butter knife or spatula, spread a layer of chocolate over the top of each éclair. Refrigerate in a covered dish for at least 1 hour to set before serving.