Mini éclairs with vanilla cream

1.Preheat oven to 230°C/450°F.

2.Combine margarine and water in medium saucepan and bring to a boil. Add sifted flour all at once, stirring vigorously for 30 seconds or until smooth. Transfer mixture to small bowl of electric mixer and cool for 5 minutes. Gradually add egg whites beating well between each addition. Mixture will separate but will come together with further beating.

3.Spoon mixture into pastry bag fitted with 1.27 centimetre piping tube. Pipe twelve 5-centimetre-thick lengths of mixture onto a nonstick baking sheet. Bake for 10 minutes. Reduce oven to 175°C or 350°F and bake for a further 15 minutes or until well browned. Cool.

4.Meanwhile, make vanilla cream. Allow yogurt to come to room temperature. Sprinkle gelatin over the water in cup. Let it stand in small saucepan of simmering water. Stir until dissolved then cool. Combine yogurt and gelatin mixture in medium bowl then refrigerate until set.

5.When éclairs are cold, cut in half. Scoop out any uncooked mixture and discard. Fill éclairs with vanilla cream and dust with a little sifted confectioners’ sugar.