Chocolate and plum eclairs

Chocolate and plum eclairs

Total: 1 hr 30 Min. | Active: 45 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / piece: 224 kcal
, Fat: 14 g
, Carbohydrate: 20 g
, Protein: 4 g

Ingredients

8 pieces

Hint:


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
kochen@bettybossi.ch

Dough

1dl lactose-free milk
30g lactose-free butter
1pinch salt
1tsp sugar
80g gluten-free flour (Schär bread mix)
1tbsp cocoa powder
2 eggs, beaten

Plum compote

300g plums, cut into cubes
2tbsp sugar
2tbsp water
1 cinnamon stick

Filling

125g lactose-free cream cheese
25g sugar
1dl lactose-free full cream, beaten until stiff
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How it's done

Dough

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.

To shape

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.

To bake/dry

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.

Plum compote

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.

Filling

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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