Hey everyone, hope you’re having an incredible day today. 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’m gonna make it a bit unique. This will be really delicious.

Cream Puffs with Vegetable Oil (Choux Pastry Recipe) is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed 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!! Cream Puff Recipe Cream puff is made with a French pastry dough, called choux pastry or pate a choux.

To begin with this recipe, we have to first prepare a few components. You can cook cream puffs with vegetable oil (choux pastry recipe) using 5 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Cream Puffs with Vegetable Oil (Choux Pastry Recipe):

1. Get 60 grams Vegetable oil
2. Prepare 120 ml Water
3. Take 65 grams Cake flour
4. Take 1 pinch Salt
5. Prepare 3 Eggs

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. And for this recipe I will explain you how to make delicious cream puffs, the economic way: using vegetable oil. In a sauce pan add the water and oil, add the salt and put it on the stove, on medium heat. Once the water starts to boil, add the flour, all at once.

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.

In a sauce pan add the water and oil, add the salt and put it on the stove, on medium heat. Once the water starts to boil, add the flour, all at once. Just before serving, sprinkle with powdered sugar or brush tops with light corn syrup and sprinkle with colored sugar or nonpareils. Peppermint Whipped Cream Filling: In large bowl, beat ingredients with electric mixer on high speed until stiff peaks form. Cream Puffs (pictured): Crack open each cooled pastry shell and generously spoon homemade whipped cream (it's vanilla flavored, so it's called Crème Chantilly) inside each.

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