Pour 2/3 (.67) cup of heavy or whipping cream into a 2-qt saucepan medium heat until bubbles form around the edge of the pan. Slowly drizzle the warm cream into the egg mixture, whisking as you drizzle the cream into the bowl. Pour the mixture back into the pan used to warm the cream and simmer over low heat to thicken the egg and cream mixture. Add 3 tbsp of butter and 1 tsp of vanilla extract. Stir for 2 minutes. Add 0.125 (1/8) tsp of xanthan gum powder and stir until the powder is fully incorporated. Pour the mixture into a glass or plastic container and refrigerate.

Pour 1 cup of blanched almond flour and ¼ (0.25) cup of coconut flour into a clean, medium-size mixing bowl. Add 1 tsp of xanthan gum powder. 1 tsp of baking powder. Melt 1/3 cup (80g) of butter in 1 cup of water in a small saucepan over medium-low heat. Add 1 tsp of vanilla extract, stir, then add the dry ingredients. Whisk thorough by hand or with and electric mixer to form a dough. Transfer the dough to a mixing bowl and allow it cool for about 5 minutes. Then add the 2 whole eggs and fully incorporate the eggs into the dough to form a thick batter. Line a large backing sheet with parchment paper, place the batter into a pastry bag. Bake at 375 degrees F for 30-35 minutes until lightly browned.

Pour 1 ½ oz (43g) of unsweetened chocolate (or unsweetened dark chocolate chips) into a clean mixing bowl. Add ¼ cup (60ml) of whipping or heavy cream. Melt the chocolate by placing the bowl into the microwave oven in 10 second intervals, followed by 15 seconds of stirring, repeating the process until the chocolate is fully melted and incorporated into the cream to form the ganache.

Fill each éclair with the pastry cream using the procedure shown in the recipe video. Dip each éclair on one side into the ganache and place on a cooling rack or wooden cutting board, permitting the ganache to harden.