To create this choux pastry with oil, I chose a recipe by the French pastry chef P. Hermé, adapting it to my intolerances. I replaced butter with rice oil and some of the milk required in the recipe with water. Additionally, I am using ancient grain flours and for this recipe, I chose Maiorca wheat flour. Naturally, 00 flour can also be used in the same quantities.

Difficulty: Medium
Cost: Medium
Preparation time: 25 Minutes
Portions: 15
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

1 cup water (or 1/2 cup milk + 1/2 cup water)
1 tsp salt
3/8 cup rice oil (or 1/2 cup butter)
1 cup Maiorca flour (type 1 soft wheat) (or 00 flour)
5 eggs

Tools

1 Mixer
1 Pot
1 Spatula
1 Pastry bag
1 Baking tray

Steps

Pour the oil, water, and salt into a pot and bring to a boil.
When it starts to boil, remove from heat and add all the sifted flour, mixing well to avoid lumps.
Return to the heat and dry for 1 or 2 minutes. The dough is ready when it begins to detach from the pot.
Transfer the mixture to a bowl or mixer and mix with a whisk to cool for about 2 minutes.
Add the eggs, one at a time, waiting for each to be incorporated before adding the next.
Before adding the last egg, check that the mixture is soft; if the dough forms a triangle when pouring with a spoon, it’s ready, otherwise, add the last egg.
Transfer to a pastry bag and form the puffs on a slightly greased baking tray. Do not use parchment paper; a silicone sheet is preferable.
Bake the puffs in a preheated oven at 392°F.
After 8-10 minutes at most, lower the temperature to 356°F, slightly open the oven door to allow steam to escape.
Continue baking for about 20 minutes.
Turn off the oven and let cool inside with the door open.
Once the puffs are completely cool, remove them from the tray.
They can be stored for about 10 days in a paper bag or closed box.