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Chocolate Cannoli Eclairs



Cream Puff Pastry


  1. In a medium mixing bowl stir together ricotta cheese, sugar, cocoa powder and vanilla extract. Stir until smooth. Fold in 1/3 cup chocolate pieces or chopped chocolate and the candied cherries. Cover and chill.
  2. Prepare cream puff pastry as directed, except spoon dough into a decorating bag fitted with a large plain round tip (about a 1/2-inch opening). Slowly pipe strips of dough 3 inches apart onto a lightly greased cookie sheet, making 12 éclairs, each about 4 inches long, 1 1/4 inches wide, and about 3/4 inch high.
  3. Bake in a preheated 400 degree F oven for 30 - 35 minutes, or until golden brown. Remove clairs from baking sheet. Cool on a rack.
  4. Up to 1 hour before serving, horizontally cut off the tops of the éclairs. Remove any soft dough from the insides. Fill éclairs with ricotta filling. Replace tops.
  5. Melt 1/3 cup chocolate pieces or chopped chocolate, shortening, and corn syrup over low heat; drizzle or pipe over éclairs. Sprinkle with nuts. Chill.

Makes 12.

Posted by CookinMom at Recipe Goldmine May 11, 2001.


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