for 8 pieces

Dough

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

Plum compote

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

Filling

125 g	lactose-free cream cheese
25 g	sugar
1 dl	lactose-free full cream, beaten until stiff

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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