Vanilla Raspberry Éclair Puffs with White Chocolate Ganache

 Bite sized but full of flavor, these tasty puffs will make your honey’s heart pitter-patter this Valentine’s Day. They’re almost too pretty to eat, until you take your first bite! 


1/3 cup ghee
½ cup unsweetened almond milk
1 teaspoon vanilla extract
1 cup Vitacost gluten-free baking flour
½ teaspoon baking powder
2 eggs

Vanilla Raspberry Filling
1 scoop ARO vanilla whey protein powder
1/3 cup coconut cream
3 tablespoons maple syrup
½ cup red raspberries

White Chocolate Topping
¼ cup white chocolate morsels


1. Preheat oven to 350 degrees F. Line a sheet pan with parchment paper and set aside.

2. Place ghee, almond milk, and extract in a saucepan over medium heat. Heat mixture just until melted, stirring constantly. Be careful to not boil or simmer.

3. Add flour and baking powder to saucepan. Stir until well combined.

4. Using a handheld mixer, beat in eggs until smooth.

5. Spoon dough into a piping bag, Cut a hole in the bottom of bag and form round balls, about 1½ inches, onto prepared pan. Repeat until 26 balls are made.

6. Wet your fingers with water and gently press down on the top of each ball, forming a round top.

7. Bake in the oven for 15-18 minutes.

8.  Whisk together protein powder, coconut cream, and maple syrup until smooth.

9. In a separate bowl, mash raspberries completely until there are no lumps.

10. When éclair puffs cool, use a serrated knife to cut each one in half, horizontally, so there is a flat half and a rounded half.

11. Drop a small amount of cream then mashed raspberries on each of the flat pieces.

12. Melt white chocolate and spoon about a teaspoon on top each of the rounded pieces.

13. Once the white chocolate cools, place the rounded half back on top of the flat half until 26 puffs are made. Enjoy!

Makes 26 servings
1 serving is 1 éclair puff with filling and topping

Macros for 1 serving
88 calories, 1.8g protein, 8.4g carbs, 5.2g fat, 3g sugar, 0g fiber


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