Let’s make it
For the filling:
Beat Cream cheese and butter. Add MILKMAID in thin stream and beat.
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!