For Choux Pastry

1. In a saucepan, bring water, butter, permeate and sugar to a boil over high heat.
2. Reduce the heat to low and add the flour. Beat with a wooden spoodle until the mixture is smooth.
3. Put the pan back on low heat and beat the dough for a minute to slightly cook the dough.
4. Transfer the mixture into the bowl of an electric mixer and beat until the dough is slightly cooled.
5. Add in eggs gradually. Mix until dough is smooth and well combined.
6. Fill the mixture into a piping bag fitted with a 1.5 cm star nozzle. Pipe 12 cm lengths onto lightly greased baking trays.
7. Bake at 160°C for 35 to 40 minutes until puffed and golden. Allow to cool completely.

For Cream Cheese Filling

1. In a medium bowl, cream together cream cheese and butter until creamy. Mix in vanilla extract, then gradually stir in icing sugar.

To Assemble

1. Use a small, sharp knife to cut the pastries into half and pipe the cream cheese filling into the centre.
2. Dust éclairs with icing sugar.

Tips:
• Éclairs may be coated with melted chocolate and garnished as desired.