I guess I have to start with this – I’m am a big fan of all Philadelphia cream cheeses, flavored or not, and their cooking creams, oh so easy to use and so handy, my favourite is tomato basil. Let’s not forget the dips!
And recently they come out with (are you sitting?) the awesome awesome chocolate cream cheese! Have you tried it yet?
It is so delicious! Heavenly!
Of course you can use it for baking as well.
I made mini Eclairs the other day and stuffed them with chocolate goodness 🙂 It surprised me how easy it is to make eclairs. I got the book “Baking with the Cake Boss” by Buddy Valastro from the library (yes, I still like to go to the library 🙂 with all the ipads, ipods and iPhones aka technology) and this was the first recipe that caught my eye.
Eclair Dough (also Cream Puff Dough)
Preheat the oven to 450 F.
1 cup water
6 tablespoons unsalted butter
1/8 teaspoon salt
1 cup all-purpose flour
4 extra large eggs
1. Put the water, butter and salt in a heavy saucepan and bring to a boil over high heat. Add the flour and stir with wooden spoon. The dough forms literally like in less than a minute after adding the flour. Amazing!!!2. Transfer the mixture to the mixer bowl, start paddling in a low speed, then add the eggs, one at a time, until thoroughly absorbed, mixing for 1 minute between eggs and stopping to scape down the sides and bottom of the bowl with a rubber spatula. Finish with the final egg and mix for an additional 2 minutes.Use the dough immediately. It does not refrigerate well.
Add your dough into a pastry bag. Pipe eclairs onto nonstick baking trays in strips. This was my first try in piping so they are not perfect shaped but maybe some day in the future with a lot of practice they will be…
Bake for 15-20 minutes until they are golden brown and they have set enough that you can pick them up, test by gently pinching one with your thumb and forefinger to see if it can be lifted.When your eclairs are ready, let them cool for 20 minutes or so. Honestly they were good with just plane with no filling, we ate half before I could even start thinking about filling them 🙂 Then slice them open like hot dog buns, without cutting all the way through the pastry and spoon in your desired filling, in my case Philadelphia chocolate cream cheese. I did not feel like making custard, it was soon to be midnight! Next time, I said 😉