White Chocolate-Raspberry Éclair Puffs

Nicolette Stramara

by | Read time: 2 minutes

You can’t hide your bleeding heart. When you bake for your sweetie, all your love and devotion pours out. That’s no more apparent than with these white-chocolate éclair puffs. Each miniature pastry oozes with red raspberry filling, symbolizing your full and gracious heart. Of course, don’t be too gracious. Save the first batch for your one and only. Anyone else? Have no sympathy.

Bite-Sized, Healthy Raspberry Éclair Puffs on Parchment Paper #recipe | Vitacost.com/blog

Makes 26 éclair puffs
Macros per éclair: 88 calories | 1.8 g protein | 8.4 g carbs | 5.2 g fat | 3 g sugar | 0 g fiber

Éclair dough

1 cup Vitacost Gluten-Free Baking Flour
1/2 tsp. baking powder
1 tsp. vanilla extract
1/3 cup ghee
1/2 cup unsweetened almond milk
2 eggs

Raspberry Filling

1 scoop ARO Vanilla Whey Protein Complex PLUS
1/3 cup coconut cream
3 Tbsp. Vitacost Organic Maple Syrup
1/2 cup raspberries

White Chocolate Topping

 1/4 cup white chocolate chips


  1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  2. In a saucepan over medium heat, add vanilla, ghee and almond milk. Heat mixture until just melted, stirring constantly and being careful not to let it boil or simmer.
  3. Add flour and baking powder, stirring until well combined.
  4. Using a handheld mixer, beat in eggs until smooth.
  5. Spoon dough into piping bag (or zip-top plastic bag with the corner cut out).
  6. On prepared baking sheet, form round balls about 1-1/2 inches in diameter. Repeat until all batter is used up, about 26 balls.
  7. Wet your fingers with water and gently press down on each ball to create a round cookie.
  8. Bake 15 – 18 minutes.
  9. While baking, add protein powder, coconut cream and maple syrup to a large bowl. Whisk until smooth and a cream forms.
  10. In a separate bowl, mash raspberries until there are no lumps.
  11. Once éclair puffs cool from the oven, use a serrated knife to cut each one in half, horizontally.
  12. Use a spoon to drop a small dollop of coconut cream on the bottom half. Top with mashed raspberries.
  13. In the microwave, melt white chocolate chips on 30-second intervals until completely melted and smooth.
  14. Spoon white chocolate on the top half of each puff.
  15. Once the chocolate has cooled and set, place the top halves over the bottom halves to create éclair sandwich puffs.