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.
Beat in eggs; continue beating until smooth.
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.
Bake until puffed and darker brown on top, 35 to 40 minutes; cool.
Cut off tops; pull out any filaments of soft dough. Fill éclairs with Chocolate
Cheese Filling; replace tops.
Chocolate Cheese Filling: Heat chocolate chips in small heavy saucepan over low
heat, stirring occasionally, until melted; cool.
Beat cream cheese, sugar, milk and vanilla extract until smooth and creamy. Stir
Beat whipping cream in chilled bowl until soft peaks form. Fold in
Spread with Cocoa Glaze just before serving.
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