1

Preheat oven to 220°C or 200°C fan-forced. Lightly spray 2 baking trays with oil. Line with baking paper.

2

Combine milk, spread and ½ cup (125ml) water in a medium saucepan over high heat and bring to the boil. Stir in flour and beat 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 5cm-long logs, about 5cm apart, onto prepared trays to make 12 eclairs. Bake for 15 minutes. Reduce oven to 180°C or 160°C fan-forced and bake for 10 minutes or until golden and crisp. Cool on trays for 10 minutes before transferring to a wire rack to cool.

4

Meanwhile, place cream in a small saucepan over medium heat and bring to the boil. Remove from heat and stir in chocolate until melted and smooth.

5

Place raspberries, cream cheese and icing sugar in a food processor and process until smooth. Cut eclairs in half lengthways and f ill with raspberry cream. Drizzle with white chocolate mixture and refrigerate until chocolate is set.