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