Let’s make it
For the filling:
Beat Cream cheese and butter. Add MILKMAID in thin stream and beat.
Fold in melted dark chocolate.
Boil water, margarine, salt and sugar. Then reduce the heat and add flour. Mix well with a wooden spoon.
Mix well until the mixture leaves the sides of the pan and forms a ball. Remove from fire and set aside to cool for 2 to 3 minutes.
Beat the mixture using a hand beater and add eggs one by one. Add vanilla and salt; beat well.
Get the piping bag and pipe in the éclair bake in 180C for 25-30 minutes. Allow to cool.
Cream cheese is a rich source of fats and cholesterol – be mindful about the portion size!