Red Velvet Éclairs

Red Velvet Éclairs
16 servings, 1 éclair each


Ingredients Weights Measures
unsalted butter 8 oz. 1 cup
sugar - 2 tsp.
salt - 1 tsp.
water 1 lb. 2 cups
all-purpose flour, sifted 11.2 oz. 2-1/2 cups
whole eggs 13.6 oz. 8 each
egg whites 2.2 oz. 2 each
red food coloring - 2 tsp.
unsweetened cocoa powder - 2 Tbsp.
white chocolate, chopped 1.5 lb. -
PHILADELPHIA Cheesecake Batter 12 oz. 1-1/2 cups
nonpareils - 1/2 cup


BRING butter, sugar, salt and water to boil in saucepan. Add flour; stir vigorously with wooden spoon on medium heat until mixture pulls away from side of pan. Transfer to mixer bowl fitted with paddle attachment. Beat on low speed 1 min.

ADD whole eggs, 1 at a time, beating on medium speed until well blended. Mix in egg whites. Add food coloring and cocoa powder; mix until well blended. Spoon batter into pastry bag fitted with a large round tip.

SPRAY parchment paper-lined sheet pan with cooking spray. Pipe 4-inch-long éclairs (about 3 oz. each) onto paper. Bake in 425ºF standard oven 10 min. Reduce heat to 350ºF. Bake 20 min. or until the exterior is firm and dry. Cool completely before filling.

MELT chocolate in double boiler. Spoon Cheesecake Batter into pastry bag fitted with small round tip. Pierce the end of each éclair shell and fill with 1 Tbsp. Cheesecake Batter. Dip tops into chocolate then sprinkle with nonpareils.

Kraft Kitchens Tips

Top éclairs with assorted colors of sprinkles or nonpareils.
Special Extra
Add additional red food coloring to the melted white chocolate.
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Nutritional Information

Nutrition Information

Total fat
 33 g
Saturated fat
 19 g
 160 mg
 280 mg
 52 g
Dietary fiber
 1 g
 36 g
 9 g
Vitamin A
 15 %DV
Vitamin C
 0 %DV
 10 %DV
 8 %DV