Gluten-Free Blackberry Eclairs


Happy Wednesday you All! Pretty proud as this is my second post of the week! And I plan on scheduling tomorrow’s right after this. It has been a moment since I posted three recipes in a week. I have a lot to share, though. Plus I can’t keep telling people at the market to check out my website, that I post loads of recipes, and then have a void of recent recipes the last 4 months. So I am making better on my commitment to share recipes, as well as baked goods.

As you will recall, Monday I posted a recipe for choux pastry (click the link to check it out). That is pretty much a fancy word for éclair shells, although you can make other things with it, like cream puffs. Today I share with you one of the ways I filled them: Blackberry with a Fresh Whipped Topping.

I will confess this was my favorite filling. The one I will posting tomorrow is for a lime curd with toasted meringue. It was good. Tangy. Rich. But this blackberry one was refreshing and I wanted to eat them all (but I didn’t).

As I typically point out, you can customize these. Swap the blackberries for raspberries or strawberries or cherries, etc. Add some pistachios to the raspberries. Or maybe be daring and add some lavender to the blackberry. There are loads of ways to interpret and design your own.

Blackberry Topping:

  • 8 oz. cream cheese softened
  • 1/4 coconut milk, refrigerated overnight, use solids
  • 3 tbsp butter, softened
  • 2 tbsp lemon juice
  • 1/4 cup blackberries
  • More blackberries for garnishing

Whipped Topping:

  • 1 cup heavy whipping cream
  • 3 tbsp organic powdered sugar

Let’s Make it Happen: Make choux pastry.

For the topping, beat the cream cheese and butter. Scrape sides and beat until light and fluffy. Add in the maple, lemon juice, and coconut milk. Add in the blackberries. Refrigerate

Whipped Cream: Use a whisk attachment on the heavy whipping cream in a stand up mixer. Shift organic powdered sugar. Turn down speed, add organic powdered sugar. Turn back up and whisk until stiff peaks form. Place in a piping bag.

Cut the choux in half. Pipe topping into each. Place the top back on. Pipe swirls of whip topping on. Cut blackberries in half, place along the top.

Eat and enjoy! These are best eaten fresh as the pastry will get soft of saggy. So grab so friends and eat up.



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