Cream Puffs with Vegetable Oil and One Egg

Name: Cream Puffs with Vegetable Oil and One Egg
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp ●Vegetable oil; 40 grams ●Water; 1 pinch ●Salt; 25 grams Cake flour; 1 medium size Beaten egg; 1 all Custard Cream; 50 ml + 1/2 tablespoon Heavy cream + Granulated sugar; 1 Powdered sugar

cookpad.japan @cookpad_jp

I found a recipe in a magazine for cream puffs that used vegetable oil. However, I was worried of wasting ingredients if it didn't turn out well. So then I tried using one egg and it was a success! I get fluffy and soft cream puffs every batch. They are not too big and 6 cream puffs is good for a small family. There's no waste or frustration involved. The puffs themselves are not so sweet, so sweeten the cream a little more than usual.

The hints are to check the consistency of the dough and to pipe out the dough to form the shells. Refer to Step 7 to see the consistency of the dough. When you pipe out the dough with a pastry bag, don't squeeze out into a spiral shape, just squeeze it out in one spot. Although this depends on your oven, if 200°C is too high, turn down the temperature to 180℃ to avoid scorching the shells. Last but not least, don't be too. Recipe by Pokuchan

cookpad.japan @cookpad_jp

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Ingredients

6 servings

2 tbsp●Vegetable oil
40 grams●Water
1 pinch●Salt
25 gramsCake flour
1 mediumsize Beaten egg
1all Custard Cream
50 ml+ 1/2 tablespoon Heavy cream + Granulated sugar
1Powdered sugar

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Steps

1

Prepare: Preheat the oven to 200℃ and set the timer for 10 minutes. Refer tofor the custard cream, and chill. Whip the heavy cream with the sugar until soft peaks form. Chill in the fridge until use.
https://cookpad.wasmer.app/us/recipes/143174-custard-cream

Custard Cream
2

These are the ingredients you need for the shells. Whisk the egg and sift the flour.
3

Combine the ● ingredients into a saucepan and bring to boil.
4

Remove from heat and add the flour. Stir until it becomes a smooth consistency.
5

Cook again over low heat for 1 minute. Combine well.
6

Remove from heat, add 1 tablespoon of the beaten egg and stir. Gradually add a teaspoon of the egg and stir well after each addition.
7

Gradually drizzle in the remaining egg. The dough should become thick that when lifted, it should hang in a triangular shape until dropping after 3 seconds or so.
8

You don’t have to use all of the egg. FYI, the egg I use was 54.5 g and I was left with 6 g, which means I used 48.5 g. But this depends on the temperature or humidity. Add as much egg until the dough turns to consistency shown in Step 7.
9

Snug a noozle in a piping bag and squeeze about 3 cm diameter of the dough on a baking tray lined with baking paper. ※ Don't squeeze out the dough into a spiral, but steady your hand and squeeze it in one spot.
10

Dip a finger into water and touch the peak of each pastry to flatten. Now bake in the oven.
11

Transfer the tray into the preheated 200℃ oven for 10 minutes. Then turn down to 180℃ for another 10 minutes. Do not open the oven door and watch over so that the shells do not scorch. The dough puffs up at 200°C and then dries out at 180℃.
12

Once the puffs have finished baking, you can open the oven door. They won't deflate so don't worry.
13

Let the the puffs cool and then slice in half horizontally. Fill with whipping cream, custard cream and slices of strawberries. Sprinkle powdered sugar on top with a tea strainer.