Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, cream puffs with vegetable oil (choux pastry recipe). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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!! This video will show you how to make Choux Cream, better known as Cream Puffs in the U.
Cream Puffs with Vegetable Oil (Choux Pastry Recipe) is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Cream Puffs with Vegetable Oil (Choux Pastry Recipe) is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to 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 cook it.
The ingredients needed to make Cream Puffs with Vegetable Oil (Choux Pastry Recipe):
- Make ready 60 grams Vegetable oil
- Get 120 ml Water
- Prepare 65 grams Cake flour
- Make ready 1 pinch Salt
- Get 3 Eggs
It is made by adding flour to a boiled mixture of butter and water (like a roux). It is important that the butter melts before the water. If your choux pastry recipe doesn't always work, then THIS foolproof perfect choux pastry guide is for you. Fool proof choux pastry to make profiteroles, eclairs, cream puffs and more.
Instructions 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.
If your choux pastry recipe doesn't always work, then THIS foolproof perfect choux pastry guide is for you. Fool proof choux pastry to make profiteroles, eclairs, cream puffs and more. Each pastry shell in this recipe comes from a spoonful of dough (either piped or spooned on to a baking sheet, roughly. Ever wanted to make perfect Cream Puffs at home? Today I'm showing you exactly how to make them completely from scratch in the comfort of your own kitchen.
So that’s going to wrap it up with this exceptional food cream puffs with vegetable oil (choux pastry recipe) recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
