Cream Puffs/Chocolate Éclairs
1 cup water
½ cup butter
½ cup Alaska Flour Company barley flour
½ cup white or bread flour
1 package vanilla instant pudding mix (about 3.5 oz.)
1 cup milk
1 cup chilled whipping cream
1 oz. unsweetened chocolate
1 Tbsp. butter
2 cups powdered sugar
1-2 Tbsp. hot water or milk
12 large cream puffs or éclairs
1. Combine water and butter for pastry in a medium saucepan and bring to a rolling boil. Turn heat down to low and stir the white and barley flours in vigorously until mixture forms a ball (about 1 minute). Remove from heat. Immediately stir 4 eggs in using a whisk.
2. Shape dough into finger shapes or balls 3 inches apart on ungreased baking sheet. If making cream puffs, balls should be about the size of a very large egg. Bake at 400 degrees for 35-40 minutes or until puffed and golden. Turn off oven and open door a crack to allow puffs to cool slowly. If necessary to remove, keep out of drafts to avoid puffs collapsing. When completely cool, cut in half horizontally or poke holes and remove any filaments of soft dough.
3. Fill puffs with pudding cream filling: In a small bowl, blend pudding with milk on low speed. Add whipping cream and beat on medium speed until soft peaks form. Pipe into cream puff shells.
4. Top with chocolate icing: Melt unsweetened chocolate and butter over low heat. Remove from heat. Add powdered sugar and milk. Beat until smooth. Dip tops of puffs in chocolate and refrigerate until served.