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    Chocolate Cream Eclairs

    Source of Recipe

    1/4 C butter (1/2 stick) cut up
    1/2 C all-purpose flour
    2 eggs

    Heat oven to 425. Lightly coat baking sheet with cooking spray.

    Bring 1/2 C water and butter to boil in medium saucepan. Add flour, beat with a wooden spoon until mixture forms a ball. Remove from heat, beat in eggs until well blended.
    Scrape into gallon size zip top bag, snip off corner.
    Gently squeeze six 4 inch long lines 3 inches apart on greased sheet.
    Bake 25 minutes, or until puffed, crisped and well-browned.
    Place on wire rack and cut a small slit in each eclair, let cool.

    Chocolate cream:
    1 1/4 C heavy whipping cream
    1/3 C sugar
    1/4 C unsweetened cocoa powder
    1 oz. semi-sweet chocolate, finely grated

    Beat cream, sugar, and cocoa powder in a large bowl with mixer on low speed until cocoa dissolves. On medium speed, beat until soft peaks form. Stir in grated chocolate, refrigerate.

    Split eclairs in half with serrated knife, gently pick out insides.
    Spoon chocolate cream on bottoms, replace tops.




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