Gluten-free and dairy-free éclairs with vanilla cream

1. Boil water and fat in a pot and add Cake mix. Stir over low heat for about 2 minutes. The dough should come away from the sides of the pot. Remove from the heat and transfer the dough to a bowl. Stir several times until it cools down.

2. Stir in the eggs one at a time while constantly mixing. The dough should not be thick or thin.

3. Put the dough in a pastry bag and spray strips approx. 1.5 cm thick and approx. 7 cm long on baking paper. The éclairs will puff up during baking, so spread them further apart so they don't stick together. We can draw 7 cm strips with a pencil on the opposite side of the baking paper so that they are roughly the same length.

4. Heat the oven to 210°C, spray the sheet with the dough with water and place it in the heated oven. Bake for 10 minutes and then reduce the temperature to 175°C and bake for about 15 minutes (until they start to turn pink). Do not open the oven during baking so that the dough does not collapse. After baking, let cool slightly and then cut each éclair lengthwise.

5. Mix Golden creams in 100 ml of milk. Boil the egg yolks and sugar in the remaining milk and add the mixed golden creams and make a thick porridge. Allow to cool while stirring occasionally.

6. Mix vegetable fat at room temperature with a hand mixer and whisk in the cooled porridge spoon by spoonful. Beat well. If you want, you can add a spoonful of rum.

7. Fill the decorating bag with the filling and spray it lengthwise on the bottom of the éclairs. Add the top part of the dough. Just before serving, sprinkle with powdered sugar.