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Glazed Paleo Éclairs

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Glazed Paleo Éclairs

When I used to eat éclairs, my favorite part was the glaze. Especially the coffee one at one of my favorite pastry shops in Cremona, Italy. These glazed paleo éclairs are my grain free recreation of the original.

Glazed Paleo Éclairs

If you checked out last week’s blog , you saw me glazing some delicious éclairs in my Italian kitchen; and today I’m sharing that recipe with you now that you already know how to create the perfect sugar free icing to top them with.

paleo eclairs

I intentionally left these éclairs without a filling because I wanted to savor the flavors of the three different glazes that I made (orange, coffee and matcha green tea); but if you’re looking for some extra indulgence, feel free to stuff them with some Carob Nutella , or with a delicious layer of Paleo Lemon Curd which you will find on the blog next week.

Paleo Éclairs Cookies & Pastries

The recipe for these grain free paleo eclairs is super easy and they only take a few minutes to make.

Glazed Paleo Éclairs





No. of


  • 2 Organic Eggs
  • 20 gr Erithryol
  • 100 gr Sweet Potato Starch
  • 40 gr Coconut Milk
  • 30 gr Moscato Wine
  • 1 tsp Apple Cider Vinegar
  • 15 gr Honey
  • 15 gr cream of tartar
  1. Preheat the oven to 350 F.
  2. In a bowl, beat the egg together with the erythritol.
  3. Sift in the sweet potato starch, while mixing continually.
  4. Mix in the remaining wet ingredients until you have a nice and firm batter.
  5. Line a baking pan with a sheet of parchment paper.
  6. Take a tablespoon full of batter and place it on the parchment paper, creating your desired shape (I used long vertical rectangles).
  7. Bake for 5 min at 180, then 3 min at 150.
  8. Let the éclairs cool down and then glaze them with some sugar free icing

Optional Cream Filling: If you want to fill your éclairs with one of the two creams suggested above, simply slice them length wise (hot dog style) and spreading a layer of cream in between.

decorating éclairs

Did you see how pretty these little pastries came out? I love decorating them with glazes of different colors and flavors.

But now I want to hear from you. What’s your favorite type of éclairs? Which glaze did you like the most?
Let me know in a comment below!


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Ambra Torelli
Born and raised in Italy, Ambra visited over 20 countries and now she divides her time in between Italy and the US, where her husband is from and where she moved in 2011 work as university professor of Italian Literature. She writes about food, travel and things that inspire her! more about ambra

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  • Anna September 5, 2016 10:35 am

    It’s amazing that you’re so creative and always find inventive ways to make delicious pastries!

    • ambra September 5, 2016 2:03 pm

      Thanks Anna!! Means a lot!!

  • Amy September 5, 2016 10:39 am

    Ambra I just wanted to write and tell you how much of an inspiration you are. I read every new post you write (and follow you on Instagram everyday as well) and love the dose of daily positivity!
    Thanks for all that you do.

    • ambra September 5, 2016 2:05 pm

      Amy, thanks so much for the amazing compliment!! I am doing my best because I love having amazing readers like you!!

  • Jocelyn September 5, 2016 10:41 am

    These look incredible! Can’t wait to try them!

    • ambra September 5, 2016 2:04 pm

      That’s gerat Amy!! Let me know how you liked them!!

  • Elle @ Only Taste Matters December 21, 2016 12:04 pm

    These look delicious! I am featuring them tonight on Allergy-Free Thursdays. Can’t wait to see what you share this week!

    • ambra December 21, 2016 12:54 pm

      Elle! That is so exciting!! Thanks so much for that!

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