Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Bring the milk to the boil along with all the other ingredients up to and including the sugar, reduce the heat. Sieve the flour and cocoa, add to the milk all at once, stir with a risotto spoon for approx. 1 1/2 mins. until a smooth dough is formed which separates from the base of the pan. Remove the pan from the heat. Gradually stir in the eggs until the mixture is soft but not runny.
Spoon the dough into a piping bag with a smooth nozzle (approx. 12 mm Ø). Pipe 8 eclairs onto a baking tray lined with baking paper, ensuring they are well spaced out.
Approx. 30 mins. in the centre of an oven preheated to 180°C. Do not open the oven during baking! Then switch the oven off and leave to dry for approx. 15 mins. with the door open slightly. Remove from the oven, cool on a cooling rack and halve lengthways.
Bring the plums and all ingredients up to and including the cinnamon to the boil, cover and simmer for approx. 5 mins. until just soft, allow to cool a little.
Stir cream cheese and sugar until smooth, carefully fold in the cream. Transfer the cream to a piping bag with a serrated nozzle (approx. 10 mm diameter) and pipe onto the éclair bases. Spread plum compote on the bases. Add the éclair tops.
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