Eclairs with chocolate raspberry stuffing

Add 2 g of xanthan gum to 60 g of rice flour and mix.

Pour 200 g of water into the pot, and add butter and salt. Boil.

Add flour mixed with xanthan gum to boiled water with butter, stir and heat, stirring and pressing with a cooking spatula, until the mass becomes homogeneous and shiny, and excess water evaporates. ~ 1-2 minutes - and a "film" forms at the bottom of the pan.

Remove the pot and let it cool a little. Then add eggs one by one. The consistency of the dough should be such that when you lift it with a spoon, it stretches down very slowly, but does not run.

Put the dough in a pastry bag and squeeze out the eclairs on a baking sheet. Choose their size and shape yourself. I chose a mini ~6 cm long. 15 pieces came out.

Place in the oven, preheated to 180 ° C, and bake for ~ 35 minutes. Keep an eye on the oven - eclairs should be slightly browned.

Cook fresh raspberries, rub them through a sieve, add sweetener, and starch and cook until the mass thickens. Cool down.

Whisk the sweet cream, add the cottage cheese and raspberries and blend (just enough to mix the ingredients of the cream).

Put the ricotta and cottage cheese in a bowl and mix. The products must be at room temperature (so that when hot melted chocolate is added, it does not harden).