• Preheat oven to 300 degrees F.
• Separate the eggs and whip the whites and cream of tartar until very stiff (I use my beloved stand mixer and let it go for 5 minutes).
• Slowly sift in the protein powder into the whites.
• Combine softened cream cheese (OR YOLKS) and natural sweetener.
• Using a spatula, very gently fold the cream cheese into the whites.
• Spray a lasagna pan with coconut oil spray and spoon the mixture into the pan.
• Bake for 18 to 20 minutes.
• Remove from oven and let cool.
• To make the CUSTARD: Whisk egg yolks, almond milk, and natural sweetener in medium metal bowl to blend.
• Slowly mix in the melted butter so the eggs don't cook unevenly.
• Set bowl over saucepan of simmering water.
• Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total (or coats the back of a spoon).
• Remove mixture from over water and chill for at least 1 hour in the fridge. (It can be prepared 1-3 days ahead and refrigerated. Re-whisk before serving.)
• Place onto cooled bottom layer.

CHOCOLATE EASY OPTION:

• Chop the bars into small pieces.
• In a double boiler or microwavable bowl, combine ingredients.
• Microwave for 30 seconds. Stir well.
• Drizzle onto éclairs and let rest on cooling rack until glaze has set.

HOMEMADE CHOCOLATE OPTION:

• Place the butter and chopped chocolate in a double boiler (or in a heat safe dish over a pot of boiling water).
• Stir well until just melted (don't burn the chocolate!), add in the cream, and natural sweetener.
• Stir until smooth and thick.
• Smooth all over the top of the cooled custard.