Chocolate and plum eclairs


Total time: 1hr 30m
Preparation Time: 45m

Servings
For 8 piece


Nutritional Information

Contains 224 Kcal, 4g Protein, 20g Carbohydrates, 14g Fat


Ingredients

  • Dough
  • 30 g lactose-free butter
  • 1 tbsp cocoa powder
  • 1 pinch salt
  • 1 tsp sugar
  • 1 dl lactose-free milk
  • 2 eggs, beaten
  • 80 g gluten-free flour (Schär bread mix)
  • Plum compote
  • 2 tbsp sugar
  • 300 g plums, cut into cubes
  • 1 cinnamon stick
  • 2 tbsp water
  • Filling
  • 25 g sugar
  • 125 g lactose-free cream cheese
  • 1 dl lactose-free full cream, beaten until stiff

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Instructions

  • 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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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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