Ricotta Chocolate Eclair

Directions

1. 1
   Filling: In a medium bowl combine all ingredients, cover and refrigerate until ready to use.
2. 2
   Eclair Dough: Preheat oven to 400 degrees F (200 degrees C).
3. 3
   In a medium saucepan, mix water, butter and salt.
4. 4
   Bring to a gentle boil.
5. 5
   Remove from heat and slowly pour in flour, stirring constantly with a wooden spoon.
6. 6
   Put back on heat and continue to stir until the dough dries out and stops sticking to the sides of the pot.
7. 7
   Remove from heat; add eggs, one at a time, stirring until mixture turns glossy.
8. 8
   Fill a decorating bag with dough.
9. 9
   On a non-stick cookie sheet, squeeze out finger-sized EclairsTM, spacing well apart.
10. 10
    Bake for 30 minutes.
11. 11
    Glaze: In a small saucepan, heat the cream over medium heat just until it boils.
12. 12
    Immediately turn off the heat.
13. 13
    Place the chocolate squares in a medium bowl.
14. 14
    Pour the hot cream over the chocolate and stir until melted and smooth.
15. 15
    Set aside and keep warm.
16. 16
    When Eclairs are cool, carefully slice each horizontally with a serrated knife.
17. 17
    Place equal amounts of Ricotta filling into the bottom half of each Eclair, cover with Eclair top and drizzle with chocolate glaze.
18. 18
    Serve immediately or refrigerate until ready to use.
19. 19
    Makes 18 Eclairs.