The choux pastry with oil without butter is the lighter and more digestible version of the classic French preparation, perfect for making cream puffs, éclairs, and tasty savory appetizers. Without sacrificing the typical hollow and airy texture, this variant allows for an elastic and delicate dough, ideal for those who want a lighter solution or prefer to avoid butter.
Easy to prepare and incredibly versatile, the choux pastry with oil maintains an irresistible crunchiness on the outside and a soft interior, perfect for filling with cream, whipped cream, mousse, or savory fillings. A great alternative for those who love to experiment in the kitchen without losing the goodness of tradition!
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: About 15 zeppole or 25 cream puffs
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Father's Day, All seasons
Ingredients for the choux pastry with oil without butter:
- 2.8 oz vegetable oil
- 1 cup cups water
- 1 pinch fine salt
- 1.2 cups all-purpose flour
- 4 medium eggs (or 5)
Tools for the choux pastry with oil without butter:
- 1 Saucepan
- 1 Bowl
- 1 Whisk
- 1 Piping bag
- 1 Baking sheet
Steps for preparing or cooking the choux pastry with oil without butter:
In a saucepan, put the water, vegetable oil, and a pinch of fine salt and bring to a boil. Once it boils, turn off the heat and add the flour all at once, and with a whisk, mix the ingredients vigorously to obtain a homogeneous mixture.
Put the saucepan back on low heat and cook, always stirring, until a white film forms on the bottom of the saucepan (about 3/4 minutes), then turn off the heat.
Transfer the mixture to a large bowl, let it cool slightly, then add one egg at a time, stirring well so that it blends well. We prefer to beat the egg this way it blends better with the mixture.
Once you’ve incorporated the 4 eggs, check if the mixture is soft enough (we had to add another half beaten egg), test with a spatula it should fall from the spatula forming a ribbon.
Transfer the mixture to a piping bag with a star nozzle, line a baking sheet or a large baking tray with parchment paper and pipe your cream puffs or zeppole (spacing them apart as they will grow during cooking).
With this recipe, you will get 14/15 zeppole 3.1/3.5 inches in diameter, or about 25 cream puffs.
Baking in OVEN: preheat the oven and bake at 392°F (convection) for 15 minutes, then lower to 356°F and bake for about 13 minutes for the zeppole, whereas for the cream puffs at 392°F for 15 minutes and then at 356°F for 10 minutes.
Cooking in AIR FRYER: preheat the air fryer to 356°F for about 3 minutes, then place the zeppole or cream puffs on the grill lined with parchment paper, cook the zeppole for 18/20 minutes (check them after the first 15 minutes, if you see that they are not yet perfectly cooked on the bottom, turn them) for the cream puffs, cook for 15 minutes.
Once cooking is finished, turn off the oven and let them cool down with the door slightly open (we placed a wooden spoon between the door and the oven).
You can also use this dough for the classic FRIED version, we recommend making the zeppole or cream puffs on parchment paper, then cut the paper, heat the oil, and when it’s at the right temperature (test with a toothpick, if bubbles form around the toothpick submerged in the oil, it’s ready for cooking), place the zeppole or cream puffs in the oil with the paper, after a few seconds it will detach from the dough, and you can remove it.
Once well-cooked and golden, place them on absorbent paper or bread bags and let them dry well.
Once cooled, they are ready to be filled.
FAQ (Questions and Answers)
Is the choux pastry with oil lighter than the traditional one?
Yes, by replacing butter with oil, you get a lighter and more digestible dough with less saturated fat but equally soft and hollow inside.
Which type of oil is best to use?
A vegetable oil (sunflower, rice, or corn) is recommended for a neutral flavor. If you prefer a more robust taste, you can use a delicate extra virgin olive oil.
Can I use this choux pastry for both sweet and savory?
Absolutely yes! The choux pastry with oil is perfect for cream puffs, éclairs, and sweet zeppole, but also for savory preparations like gougères (with cheese), cream puffs filled with ricotta or savory mousse.
How long do cooked cream puffs last?
Unfilled cream puffs can be stored for 2 days at room temperature in an airtight container. If you want to keep them longer, you can freeze them and slightly reheat them before use.
