Preparation

Boil the water with the margarine. Then pour in the flour and mix until a smooth mass separates from the sides of the bowl. Cool to 60 °C and slowly add the eggs.
Shape the pastry into an éclair shape using a piping bag onto a baking tray lined with greaseproof paper.
Bake for about 35 minutes at 180 °C (depending on the oven with the flues opened).
In the meantime, prepare the cream by combining the Lauretta egg liqueur flavored filling with spirit using a whisk.
Spoon the cream into the baked éclairs. Decorate with chocolate or other additions as desired.