Wheyhey Gluten Free High Protein Strawberry Eclair

You know what time it is, it’s Wheyhey Wednesday time & that means we’ve got another epic recipe for you all Wheyheyers to enjoy. This week we’ve got a game changing 100% gluten free high protein strawberry eclair & safe to say this has caused quite a stir around Wheyhey HQ.

Once again the amazing Charleh Dickinson – Designed2Eat has created a dish so great it really should belong in an art gallery. So without any further hesitation we present to you the Wheyhey Strawberry Eclair.

Serves: 4 – 6
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Assembly Time: 10 Minutes


Choux Pastry
75g Dove Farm Gluten Free Flour
50g Grass Fed Butter, cubed
150ml Water
2 Eggs, beaten
1 Tbsp Xylitol

250g Wheyhey Vanilla Ice Cream
250g Wheyhey Strawberry Ice Cream

Chocolate Sauce
100g 90% Dark Chocolate, chopped
100ml Unsweetened Almond Milk
100g Xylitol

Handful of Pistachio Nuts, chopped

Sift the flour & sugar into a bowl.
Melt the butter in a saucepan, add water and bring to the boil. Remove from heat and quickly shoot the flour from the bowl into the water.
Beat vigorously to form a soft dough using a wooden spoon or electric beaters.
Beat in the eggs to form a smooth shiny paste.
Put 6 cm length of the paste onto oiled baking trays.
Bake in a pre heated oven for 20/25 minutes.
Cool thoroughly on a wire rack and store in an airtight container until required.
In the meantime, make your chocolate sauce.
Chopped the dark chocolate and place all the ingredients into a microwavable container.
On a low temperature. microwave the mixture for 2 minutes in order to melt the chocolate.
Remove from the microwave and stir until smooth.
To assemble, slice each eclair in half and spoon in some Wheyhey Vanilla Ice Cream and then Wheyhey Strawberry Ice Cream on top.
Drizzle the sauce over Eclairs and serve with chopped pistachios.
Finally, enjoy!

As always we hope you all have an amazing day & make sure to tag us in any recipes you created as we all love seeing what our Wheyhey family are creating. Also for more of Charlehs amazing recipes check her out here:



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