Beat in 1 egg at a time until a sticky dough forms.
Transfer the dough to a large pastry bag fitted with a 1-inch plain tip.
Fill a pastry bag fitted with a 1/4-inch plain tip with half of the milk jam cream.Squeeze the cream into both ends of each éclair to fill.From reading Kelly’s post over at Celiac Chicks, it is easy to make dairy-free eclairs. Since it is a pudding and uses cornflour (corn starch) or arrowroot starch, it will still thicken.For the diplomat cream you could use whipped coconut cream.The one I found, from :-0 at Yahoo Answers, which came from Mame at Vegweb, used Ener-G egg replacer, of which I have none of in the house, so I went looking for egg replacer alternatives.
After finding out that there are many egg replacers available but none that suit choux pastry, I finally decided on the one that I thought most likely to work, from The Cooking Inn.Simmer over moderate heat for about 1 hour and 40 minutes, stirring frequently, until the milk jam is golden and the consistency of sour cream; the milk jam may break and separate. Transfer the milk jam to a blender or food processor and process until smooth and creamy, about 1 minute. Position racks in the middle and lower third of the oven. Add the butter and salt and cook over moderate heat just until the butter is melted.Transfer the milk jam to a heatproof container and refrigerate. Add the flour all at once and stir vigorously with a wooden spoon until the dough comes together in a cohesive mass, 1 to 2 minutes. Using a handheld electric mixer, beat the dough at medium speed for 1 minute.With a warehouse of 80,000 square feet located in Jurong and the strength of 400 employees, the company works tirelessly to make sure the people of Singapore can find what they need in any ABC or Valu Dollar store.Both the ABC and Valu Dollar stores carry products from all over the world including Malaysia, Indonesia, China, India, The Philippines, the UK, the United States of America, the Middle East, and local products from Singapore.Transfer 3/4 cup of the milk jam to a medium bowl and beat in one fourth of the whipped cream.