Cream Puffs with Vegetable Oil (Choux Pastry Recipe)
Cream Puffs with Vegetable Oil (Choux Pastry Recipe)

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, cream puffs with vegetable oil (choux pastry recipe). One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Cream Puffs with Vegetable Oil (Choux Pastry Recipe) is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Cream Puffs with Vegetable Oil (Choux Pastry Recipe) is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook cream puffs with vegetable oil (choux pastry recipe) using 5 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Cream Puffs with Vegetable Oil (Choux Pastry Recipe):
  1. Get 60 grams Vegetable oil
  2. Get 120 ml Water
  3. Prepare 65 grams Cake flour
  4. Take 1 pinch Salt
  5. Take 3 Eggs
Instructions to make Cream Puffs with Vegetable Oil (Choux Pastry Recipe):
  1. Put vegetable oil, water and salt in a pan. To prepare the other ingredients, beat the eggs and make sure to sift the flour.
  2. 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!!
  3. 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.
  4. 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.
  5. Dip a finger into water and touch the peak of each puff to flatten. Mist water over the dough about 4 times.
  6. Bake in a preheated oven at 180℃ for 40 minutes. I made miniature choux puffs in this photo.
  7. 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.
  8. I made a croquembouche tree with miniature cream puffs for a Christmas party last year. Shame the aluminium foil is peeking out.

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