Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, cream puffs with vegetable oil (choux pastry recipe). One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Cream Puffs with Vegetable Oil (Choux Pastry Recipe) is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Cream Puffs with Vegetable Oil (Choux Pastry Recipe) is something which I’ve loved my whole life. They are fine and they look wonderful.
Put vegetable oil, water and salt in a pan. To prepare the other ingredients, beat the eggs and make sure to sift the flour. Oil will splatter if you heat it up too much, so be careful!!
To begin with this particular recipe, we have to first prepare a few ingredients. You can have cream puffs with vegetable oil (choux pastry recipe) using 5 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Cream Puffs with Vegetable Oil (Choux Pastry Recipe):
- Make ready 60 grams Vegetable oil
- Take 120 ml Water
- Get 65 grams Cake flour
- Get 1 pinch Salt
- Prepare 3 Eggs
Make the pastry: Combine water, oil, salt and sugar and heat until it boils. Place a bowl on your mixer and fit the paddle attachment to it. Put your eggs next to the mixer. Bring to a full boil over medium heat, stirring occasionally with a wooden spoon.
Steps to make Cream Puffs with Vegetable Oil (Choux Pastry Recipe):
- Put vegetable oil, water and salt in a pan. To prepare the other ingredients, beat the eggs and make sure to sift the flour.
- Turn on the heat. Oil will splatter if you heat it up too much, so be careful!! When the water starts bubbling, add the flour and mix quickly!!
- When the dough roughly clumps together, transfer to a bowl and add the beaten eggs little by little, stirring well to incorporate them into the dough.
- When the dough becomes the consistency where it drops down slowly from the spoon, stop adding the eggs. Put the dough into a piping bag and pipe onto a baking tray lined with parchment paper.
- Dip a finger into water and touch the peak of each puff to flatten. Mist water over the dough about 4 times.
- Bake in a preheated oven at 180℃ for 40 minutes. I made miniature choux puffs in this photo.
- If you don't have a round tip for a piping bag, you can use the plastic tip that often comes with a pack of heavy cream (in Japan). Cut off the end of the tip, and it'll work perfectly.
- I made a croquembouche tree with miniature cream puffs for a Christmas party last year. Shame the aluminium foil is peeking out.
Whisk the eggs well and then add them to the choux ball. Beat the eggs into the mixture. You can prepare the pastry the day before you plan on serving them. If you simply want to drizzle the éclairs with icing, cut both the chocolate and cream in half. I made a batch of pâte à choux (cream puff) pastry recently, and decided to dress them up with craquelin (you can find cream puff recipes in my books, Ready for Dessert and The Perfect Scoop, as well as at the link above to chouquettes) - and was delighted to pull the tray from the oven to find the.
So that’s going to wrap it up with this special food cream puffs with vegetable oil (choux pastry recipe) recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
