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Chocolate Cheese Éclairs




  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 2 tablespoons cocoa
  • 1 tablespoon granulated sugar
  • 1 cup water
  • 1/2 cup butter or margarine

Chocolate Cheese Filling

  • 1/4 cup semisweet chocolate chips
  • 3 ounces cream cheese, softened
  • 1/3 cup packed brown sugar
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 1 cup chilled heavy whipping cream

Cocoa Glaze

  • 1 cup confectioners' sugar
  • 2 tablespoons cocoa
  • 2 tablespoons milk
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  1. Heat oven to 400 degrees F.
  2. Mix flour, cocoa and sugar. Heat water and butter in 3-quart saucepan to a rolling boil. Stir in flour mixture. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat.
  3. Beat in eggs; continue beating until smooth.
  4. Drop dough by about 1/4 cupsful 3 inches apart onto ungreased cookie sheet. With spatula, shape each into finger 4 1/2 inches long and 1 1/2 inches wide.
  5. Bake until puffed and darker brown on top, 35 to 40 minutes; cool.
  6. Cut off tops; pull out any filaments of soft dough. Fill éclairs with Chocolate Cheese Filling; replace tops.
  7. Chocolate Cheese Filling: Heat chocolate chips in small heavy saucepan over low heat, stirring occasionally, until melted; cool.
  8. Beat cream cheese, sugar, milk and vanilla extract until smooth and creamy. Stir in chocolate.
  9. Beat whipping cream in chilled bowl until soft peaks form. Fold in chocolate mixture.
  10. Spread with Cocoa Glaze just before serving.
  11. Cocoa Glaze: Mix confectioners' sugar and cocoa. Stir in milk until smooth. If necessary, stir in additional milk, 1/2 teaspoon at a time, until of desired consistency.
  12. Refrigerate any remaining éclairs.

Yield: 8 servings.

Per Serving: 455 Calories; 31g Fat (59.3% calories from fat); 7g Protein; 41g Carbohydrate; 2g Dietary Fiber; 179mg Cholesterol; 199mg Sodium


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