Cream Puffs with Vegetable Oil (Choux Pastry Recipe)

1. 1

   Put vegetable oil, water and salt in a pan.

2. 2

   To prepare the other ingredients, beat the eggs and make sure to sift the flour.

3. 3

   Turn on the heat.

4. 4

   Oil will splatter if you heat it up too much, so be careful!!

5. 5

   When the water starts bubbling, add the flour and mix quickly!

6. 6

   !

7. 7

   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.

8. 8

   When the dough becomes the consistency where it drops down slowly from the spoon, stop adding the eggs.

9. 9

   Put the dough into a piping bag and pipe onto a baking tray lined with parchment paper.

10. 10

    Dip a finger into water and touch the peak of each puff to flatten.

11. 11

    Mist water over the dough about 4 times.

12. 12

    Bake in a preheated oven at 180C for 40 minutes.

13. 13

    I made miniature choux puffs in this photo.

14. 14

    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).

15. 15

    Cut off the end of the tip, and it'll work perfectly.

16. 16

    I made a croquembouche tree with miniature cream puffs for a Christmas party last year.

17. 17

    Shame the aluminium foil is peeking out.

* Per serving · 4 servings · Values may vary.

No additional tips available.