Preparation time: 45 minutes
Serves: 30
INGREDIENTS: • 500ml Water
• 200g Margarine
• 3g Salt
• 3g Sugar
• 325g Flour
• 8 Eggs
• Vanilla
• 200g Margarine
• 3g Salt
• 3g Sugar
• 325g Flour
• 8 Eggs
• Vanilla
Filling:
• 112g MILKMAID
• 200g Cream cheese
• 57g Butter
• 50g Melted dark chocolate
• 112g MILKMAID
• 200g Cream cheese
• 57g Butter
• 50g Melted dark chocolate
METHOD:1. Boil water, margarine, salt and sugar
2. Reduce the heat and add flour. Mix well with a wooden spoon.
3. 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.
4. Beat the mixture using a hand beater and add eggs one by one. Add vanilla and salt; beat well.
5. Get the piping bag and pipe in the éclair bake in 180°C for 25-30 minutes. Allow to cool.
For the filling:
6. Beat Cream cheese and butter. Add MILKMAID in thin stream and beat.
7. Fold in melted dark chocolate.
8. Decorate as desired.
2. Reduce the heat and add flour. Mix well with a wooden spoon.
3. 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.
4. Beat the mixture using a hand beater and add eggs one by one. Add vanilla and salt; beat well.
5. Get the piping bag and pipe in the éclair bake in 180°C for 25-30 minutes. Allow to cool.
For the filling:
6. Beat Cream cheese and butter. Add MILKMAID in thin stream and beat.
7. Fold in melted dark chocolate.
8. Decorate as desired.
Nutritional fact: Cream cheese is a rich source of fats and cholesterol – be mindful about the portion size!
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