Eclairs with plum cream (diabetics)

Name: Eclairs with plum cream (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 30 g Butter or margarine; 1 pinch Salt; 100 g Flour; 2 Eggs (size M); 3 sheets white gelatine; 1 glass (370 ml) Plums; 2-3 Drops of bitter almond aroma; 125 g Whipped cream; 125 g Low-fat curd; 25 g Milk chocolate; 3 g Diabetic sweetness; baking paper; 1 small freezer bag

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

30 g Butter or margarine
1 pinch Salt
100 g Flour
2 Eggs (size M)
3 sheets white gelatine
1 glass (370 ml) Plums
2-3 Drops of bitter almond aroma
125 g Whipped cream
125 g Low-fat curd
25 g Milk chocolate
3 g Diabetic sweetness
baking paper
1 small freezer bag

Directions

1
Bring 1/8 litre water, fat and salt to the boil. Add the flour at once and stir until the mixture comes off the bottom of the pot as a lump. Remove from the heat and add the eggs one by one. Pour the mixture into a piping bag with a large star-shaped spout and squirt 6 strips (approx. 8 cm long) onto a baking tray lined with baking paper
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. Cut open the eclairs immediately with scissors and cool them down on a cake rack
3
Soak the gelatine. Drain the plums and collect the juice. Puree the plums in 3 tablespoons of juice. Add flavour. Squeeze the gelatine, dissolve and stir into the plums. Put it in a cold place
4
Whip the cream until stiff. As soon as the fruit puree begins to gel, fold in the quark and cream. Pour into a piping bag with a large perforated spout and squirt onto the eclair bases. Place the upper halves on top. Cool for approx. 1 hour
5
Melt the chocolate, fill into the freezer bag, cut off a small corner. Decorate the eclairs with chocolate strips, let them dry. Dust with diabetic sweetness