SALES : Up to -60% off on a selection of products in the SALES section
(mills, gift boxes, wine accessories, knives)

until february 8th

Pinterest Twitter Youtube Facebook Instagram Location Close Search Arrow Profile Cart Peugeot

Healthy Raspberry Coconut Mini Eclairs Recipe

DSC_0226carre - Peugeot Saveurs

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.