This recipe provides you with the perfect dark chocolate protein eclairs that have a intense rich flavour, packed with a protein punch.
Pastry Ingredients:
69g organic butter
2 eggs
1/2 cup buckwheat flour
1/2 cup water
Directions:
1. First, melt the butter with the water in a little pot, once it boiled, throw in all the flour (‘at once’), mixed it with a wooden spoon until the sides came off the pot and it formed ‘a mass’ of sorts.
2. Then take it out, put it in a bowl, and slowly add the eggs. Whisk that up and put it in a sandwich bag then proceed to defile by stuffing it with the dough and cutting the edge off so the pastry could squeeze out.
3. Squeeze out some ‘eclair-ish’ shapes onto a baking tray and bake for 15 minutes at 250 degrees and then 20 minutes at roughly 150 (celsious).
4. Took them out, cut a slit on the side and stuffed them with my filling which was made out of.
Filling Ingredients:
20g cocoa powder
20g brown rice protein
67g chocolate vegan protein
Macros per Serving (out of 10): 114.2kcals
6g protein
7.5g carbs (of which 2.6 is fibre)
6.8g fat
You can play with the filling however you like to manipulate your macros so that, e.g. if you want to up the protein, you can add some whey instead of chocolate vegan or gosh, you can fill them with anything. Don’t be intimidated by making the pastry either, it’s all a learning process!
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