Claire's Chocolate Eclairs!

I've spent a large portion of my life listening to all the puns that can be made with my name!

• Claire-ify
• Claire-ity
• De-claire
• Claire-inet 
• Claire De Lune
• Claire-itin Clear
• Claire-ly (Clearly)
• (And last but not least!) ​E-claire! 

​​Claire-ly I win the prize for the worlds most punny name! ;)

The good news is that these babies were created simply because if I'm going to love food as much as I do, I might as well have a food that shares a name with me!  These eclairs were created with love from Claire's Kitchen and use only whole, organic ingredients!  They're also refined sugar free, which means that even someone with Lyme disease can eat them!  So you get the delicious taste without the after affects of feeling sick!  It's a win win for everyone in the kitchen today! :D

Chocolate Eclairs

Dough:

• 1 Cup Water
• 1/2 Cup Butter (Organic & Grass-fed)
• 1 Cup Pastry Flour
• 4 Eggs

Directions:

1. Preheat oven to 450°
2. Line 2 baking sheets with silicone baking mats.
3. Bring water and butter to a boil in sauce pan.
4. Add flour all at once, stirring until smooth ball forms.  Remove from heat and let stand for 5 minutes.
5. Add eggs, one at a time, beating well after each addition.  Beat until mixture is smooth and shiny.
6. Transfer mixture to a Ziploc bag or piping bag.  Cut a one inch hole in one corner of the bag and pipe 16 3-1/2 inch logs onto baking sheets.
7. Bake at 450° for 10 minutes.
8. Reduce heat to 400° and bake for 15-20 minutes or until golden brown.
9. Transfer to wire rack and immediately cut tops off of rolls.
10. Transfer to serving platter and refrigerate. (Rolls should be completely cooled and cold before they are filled with filling.)

Filling:

• 1/2 Cup Butter, Melted (Organic & Grass-fed)
• 1/2 Cup Organic Maple Syrup
• 2 tsp. Vanilla Extract
• 1 tsp. Almond Extract
• 1 Pint Organic Heavy Whipping Cream

Directions:

1. Beat all ingredients except heavy whipping cream together until well combined.
2. Store in refrigerator for about 20 mins.  (Mixture should be completely cool before added to whipped cream.)
3. Beat heavy whipping cream with electric mixer until stiff peaks form.
4. Add refrigerated mixture, gradually, to whipped cream while continuously beating it.  (Only do this until it is completely combined.  Do not over beat it.)
5. Transfer to Ziploc bag or piping bag.  Cut 1 inch hole into bag and pipe filling into pastries.
6. Place tops back on pastries and use any excess filling to decorate the top of the pastries.

Chocolate:

• 1/2 Cup Coconut Oil
• 1/2 Cup Organic Cocoa Powder
• 1/2 Cup Almond Butter
• 1/2 Cup Raw Honey
• 1 tsp. Vanilla Extract

Directions:

1. Combine and melt all ingredients, except cocoa powder, into small saucepan until combined.
2. Sift cocoa powder into mixture and stir until combined.
3. Bring to a boil and then remove from heat IMMEDIATELY.  (If it boils for too long, mixture will be too thick and dry.)
4. Let sit for 30 minutes or until cooled to room temperature.
5. Drizzle heavily over Eclairs. 

*Keep refrigerated!
 *Makes 16 small eclairs, or 8 larger eclairs.