Choc-cherry éclairs

Instructions

1. Preheat oven to 220°C. Lightly spray 2 baking trays with oil. Line both with baking paper.
2. Combine spread and ½ cup (80ml) water in a small saucepan over high heat and bring to the boil. Stir in flour, beating with a wooden spoon for 1 minute or until mixture comes away from the side of the pan to form a smooth ball. Transfer mixture to a mixing bowl. Allow to cool slightly. Using electric beaters, beat in eggs, 1 at a time, until mixture becomes smooth and glossy.
3. Spoon mixture into a piping bag fitted with a 2cm plain nozzle. Pipe 7cm logs, about 5cm apart, onto prepared trays to make 12 eclairs. Bake for 10 minutes. Reduce temperature to 180°C. Bake for a further 15 minutes or until golden and crisp. Cool on trays for 10 minutes before transferring to a wire rack to cool.
4. Meanwhile, place cottage cheese, sour cream and icing sugar in a medium bowl. Beat with a whisk until smooth. Stir in chopped delight bars. Cut pastries in half lengthways and fill with cheese mixture. Spread chocolate mixture over top of eclairs and refrigerate until chocolate is set. Dust with gold lustre to decorate. Serve.