Total Time
1hr 45mins
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.

Ingredients Nutrition


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

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.

dawnkidd April 02, 2007

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 ├ęclairs. 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.

Ms B. October 24, 2004