Bring 220 ml water, butter and salt to the boil. Add the flour to the boiling water and stir on the stove with a wooden spoon until the dough comes off the bottom of the pot as a lump. Let the brandy cool down until it is lukewarm. Using the dough hooks of the hand mixer, stir in the eggs one after the other until a smooth dough is formed. Pour the dough into a piping bag with a large perforated spout.
Line a baking tray with baking paper and spray 12 equally long thick sticks onto the tray. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Do not open the oven, otherwise the eclairs will collapse. Wash, stone and cut plums into eighths. Bring plum puree, 50 g sugar and 150 ml water to the boil. Mix starch with 5 tablespoons of water, pour into the plum water while stirring constantly and bring to the boil. Add plum wedges and simmer for 4-5 minutes. Shortly before serving, whip the whipped cream until stiff, adding 50 g sugar and cream firming agent. Cut the eclairs lengthwise and fill the bottom half with plum compote.
Mix starch with 5 tablespoons of water, pour into the plum water while stirring constantly and bring to the boil. Add plum wedges and simmer for 4-5 minutes. Shortly before serving, whip the whipped cream until stiff, adding 50 g sugar and cream firming agent. Cut the eclairs lengthwise and fill the bottom half with plum compote. Pour cream into a piping bag with a large perforated spout and squirt onto the compote. Place the lid of the éclair on the cream, dust with icing sugar and serve.
Two hours waiting time. Tip: Eclairs are easy to freeze when unfilled