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Prep 45 mins
Cook 1 hr
Found online when I was planning dessert for NYE but I didn't get to them, thought I'd post them anyway.
- 3⁄4 cup all-purpose flour, plus
- 2 tablespoons all-purpose flour
- 2 tablespoons cocoa
- 1 tablespoon sugar
- 1 cup water
- 1⁄2 cup margarine or 1⁄2 cup butter
- 4 eggs
CHOCOLATE CHEESE FILLING
- 1⁄4 cup semi-sweet chocolate chips
- 1 (3 ounce) package cream cheese, softened
- 1⁄3 cup packed brown sugar
- 1⁄4 cup milk
- 1⁄2 teaspoon vanilla
- 1 cup chilled whipping cream (heavy)
- 1 cup powdered sugar
- 2 tablespoons cocoa
- 2 tablespoons milk
- Heat oven to 400°F.
- Mix flour, cocoa and sugar.
- Heat water and margarine 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 cupfuls 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 eclairs with Chocolate Cheese Filling; replace tops.
- Spread with Cocoa Glaze just before serving.
- Refrigerate any remaining eclairs.
- 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 until smooth and creamy.
- Stir in chocolate.
- Beat whipping cream in chilled bowl until soft peaks form.
- Fold in chocolate mixture.
- COCOA GLAZE:Mix powdered sugar and cocoa.
- Stir in milk until smooth.
- If necessary, stir in additional milk, 1/2 teaspoon at a time, until of desired consistency.
Very nice dessert; my choux shells came out a little flat so next time I'll try to sculpt them a little higher before placing in the oven. I also crisped the shells up further in the oven after cutting and removing the soft interior dough.
These were an incredible dessert. I was looking for something decadent, but a bit lighter. This fit the bill perfectly. I didn't use the cocoa glaze recommended, and instead used another glaze recipe which I drizzled across the éclairs. I put them together just before dinner, refrigerated on a pretty platter and dusted with powdered sugar for a finishing presentation. They were delicious and impressive. It was such a hit that I am considering using the recipe to make tiny little puffs for my holiday buffet table. Thanks for posting.***addendum to review***I have now made these 3 times. :) I find that they bake best on a parchment lined baking sheet...especially an airbake pan, if available. The bottoms do tend to burn easily, and I find it necessary to keep a close eye on the puffs after about 25 minutes. I do have a gas oven though, and all of the heat is generated at the bottom.