Barry's Eclairs and Cream Puffs

Name: Barry's Eclairs and Cream Puffs
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Yield: 12-16
Cuisine: French
Ingredients: 1/2 c (1 stick) unsalted butter; 1/2 tsp salt; 1 c all purpose flour; 3 large eggs; 1 large egg white; 1/2 c unsalted butter; 10 oz semi-sweet baking chocolate; 1/8 tsp vanilla extract; 1/2 c confectioner sugar; 1 c water; 3 c pudding

By Bruce Hoffman
@hoffmanbf

This is a recipe Barry made at our 2015 Hoffman family reunion. A sweet treat made extra sweet by our special ingredient "love" (Non-GMO, grass-fed, unprocessed LOVE).

Rating:

☆☆☆☆☆ 0 votes0

Comments:

1 Comment

Serves:

12-16

Prep:

2 Hr

Cook:

1 Hr

Method:

Bake

Ingredients

Add to Grocery List

1/2 c

(1 stick) unsalted butter
1/2 tsp

salt
1 c

all purpose flour
3 large

eggs
1 large

egg white
1/2 c

unsalted butter
10 oz

semi-sweet baking chocolate
1/8 tsp

vanilla extract
1/2 c

confectioner sugar
1 c

water
3 c

pudding

How to Make Barry's Eclairs and Cream Puffs

Step-by-Step

Prepare pudding, using your favorite recipe, and put in the refrigerator.
Cut one stick of butter into half inch pieces and melt in a saucepan.
Add one cup of water and salt into saucepan with the butter and bring to a boil.
Remove from heat. Using a wooden spoon, quickly stir in a cup of all purpose flour.
Return to medium-high heat and stir constantly until the mixture pulls away from the side and a film forms on the bottom of the pan. This takes about 3 minutes.
Remove from heat. Use a wooden spoon and mix fast by hand until slightly cooled, about 1 minute.
Continue to stir while adding eggs one at a time until a soft peak forms when touched with your finger. If peak does not form, lightly beat remaining egg white and mix into the batter, a little at a time, until it does.
Add mixture to a pastry bag(or zip lock bag with a corner cut out).
Squeeze a 3 inch long section of the batter onto a buttered cookie sheet. Yields 12-16 (To make the cream puffs, squeeze batter straight down to make a "mound").
Bake in a preheated 375 degree oven for 35 minutes.
Remove from oven and punch a hole in the end. Bake for 10 minutes more. Turn the oven off and let cool in the oven for 10 more minutes
To make the glaze, slowly melt the butter, chocolate and vanilla together. Stir until evenly mixed together. Remove from heat and drizzle on the eclairs or cram puffs.