Cocoa Glaze

Cocoa Glaze

Ingredients:
1 cup powdered sugar
2 tablespoons cocoa
2 tablespoons milk

Directions:
Heat oven to 400º. 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.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"© General Mills, Inc. 1998."
Yield:
"8 Eclairs"
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