Pastry Cream:

• Using an electric mixer, whip the Goldina Cream for 6 minutes.
• Mix the Goldina Cream and the spread.
• Set aside.

Choux Pastry:

• Preheat your oven to 180°C.
• In a saucepan, bring the water to a boil.
• Add the Goldina margarine in pieces and the salt.
• Remove from the heat.
• Add the flour all at once.
• Stir with a wooden spatula.
• Return the saucepan to low heat.
• Dry the dough for a few seconds.
• Remove the saucepan from the heat.
• Add each egg one at a time, mixing vigorously, then gradually add the last egg.
• Transfer the dough to a piping bag.
• Pipe the choux pastry into éclair shapes.
• Bake for approximately 25 minutes.

Assembling:

• Make two small holes in the bottom of each éclair.
• Fill with cream using a piping bag.
• Gently warm the fondant
• Add the cocoa powder
• Lightly dip your éclairs in the fondant
• Serve

Pastry cream:

• 1 pot of Goldina Cream
• 50g spread

Choux pastry:

• 3 medium eggs
• 1 egg beaten with a pinch of salt
• 80g flour
• 75g Goldina
• 10cl water
• 1 pinch of salt

Glaze:

• 80g dark chocolate
• 20g heavy cream