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

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, cream puffs with vegetable oil (choux pastry recipe). One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Cream Puffs with Vegetable Oil (Choux Pastry Recipe) is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Cream Puffs with Vegetable Oil (Choux Pastry Recipe) is something that I have loved my whole life. They are fine and they look fantastic.

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

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

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

Steps 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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