To make this choux pastry with oil, I chose a recipe from the French pastry chef P. Hermé and adapted it to my intolerances. I replaced the butter with rice oil and part of the milk with water. Additionally, I am using ancient grain flours, and for this recipe, I chose Maiorca wheat flour. Naturally, you can also use 00 flour 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 oz rice oil (or 4 oz butter)
1 cup Maiorca flour (soft wheat type 1) (or 00 flour)
5 large eggs

Tools

1 Mixer
1 Pot
1 Spatula
1 Piping 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 the heat and add all the sifted flour, mixing well to avoid lumps.
Return to the heat and let it dry for 1 or 2 minutes. The dough is ready when it starts to detach from the pot.
Transfer the mixture to a bowl or mixer and beat with a whisk to cool it 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 if the mixture is soft and if it forms a triangle when pouring with a spoon, it means it’s ready, otherwise add the last egg.
Transfer to a piping bag and shape the choux on a slightly greased baking tray. Do not use parchment paper; a silicone baking mat is preferable.
Bake the choux in a preheated oven at 392°F.
After a maximum of 8-10 minutes, lower the temperature to 356°F, and slightly open the oven door to let out the steam.
Continue baking for about 20 minutes.
Turn off the oven and let them cool inside with the door open.
When the choux are completely cool, remove them from the tray.
They keep for about 10 days in a paper bag or closed box.