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

Cream Puffs with Vegetable Oil (Choux Pastry Recipe). Cream Puffs with Custard Filling Recipe (Crispy Choux Créme with Pastry Cream) HOW TO MAKE CREAM PUFFS with craqueline / Easy cream puff recipe with craqueline. Creamy and luscious vanilla pastry cream encased with a light and golden dough…it's perfect.

Quick…name a dessert you think is difficult to make! Here are little choux buns filled with whipped cream. Choux pastry is crispy, airy shell, which is cooked twice. You can have Cream Puffs with Vegetable Oil (Choux Pastry Recipe) using 5 ingredients and 8 steps. Here is how you achieve that.

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

1. Prepare 60 grams of Vegetable oil.
2. Prepare 120 ml of Water.
3. It's 65 grams of Cake flour.
4. Prepare 1 pinch of Salt.
5. It's 3 of Eggs.

And the filling is delicate and sweet white cream. Meanwhile make whipped cream, creme Chantilly, with whipping cream, sugar, and vanilla. This recipe, with its step by step pictures, will unlock the secrets to making this wonderful dessert or afternoon treat. Perhaps you have seen cream puffs at the bakery or your favorite supermarket and thought they are too complicated to make.

Cream Puffs with Vegetable Oil (Choux Pastry Recipe) instructions

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..

Well let me tell you a little. Because of the pastry or pâte à choux. It is a bit tricky to make. It should rise (be puffed) enough I followed her recipe to the tiniest detail and got perfect cream puffs. The secret to the right dough is the right Maja's advice is to always use vegetable or sunflower oil instead of butter or margarine, as.