Glazed Paleo Éclairs

• 2 piece Organic Eggs
• 20 g Erithryol
• 100 grams Sweet Potato Starch
• 40 grams Coconut Milk/Flour
• 30 grams Moscato Wine
• 1 teaspoon Apple Cider Vinegar
• 15 g Honey
• 15 grams 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 eclairs cool down and then glaze them with some sugar free icing

eggs, starch, coconut milk, moscato wine, apple cider vinegar, honey, cream of tartar

Taken from www.epicurious.com/recipes/member/views/glazed-paleo-eclairs-57cf5bc67d2e71cf344f18a5 (may not work)