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

Before you jump to Cream Puffs with Vegetable Oil (Choux Pastry Recipe) recipe, you may want to read this short interesting healthy tips about Information on How to Elevate Your Mood with Food.

Mostly, people have been taught to believe that “comfort” foods are terrible for the body and have to be avoided. Often, if the comfort food is a sugary food or some other junk food, this is true. Other times, though, comfort foods can be completely nourishing and it’s good for you to eat them. There are some foods that basically can improve your moods when you eat them. If you seem to be a little bit down and you need an emotional pick me up, try some of these.

Grains can be wonderful for overcoming a terrible mood. Barley, quinoa, millet, teff, etc are all wonderful for helping you be in a happier state of mind. These grains fill you up better and that can help improve your moods as well. It’s not difficult to feel low when you feel famished! The reason these grains can improve your mood is that they are not difficult for your stomach to digest. These foods are easier to digest than others which helps kick start a rise in your sugar levels which in turn kicks up your mood to a happier place.

See, you don’t need to consume all that junk food when you are wanting to feel better! Try a few of these instead!

We hope you got benefit from reading it, now let’s go back to cream puffs with vegetable oil (choux pastry recipe) recipe. To cook cream puffs with vegetable oil (choux pastry recipe) you need 5 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to prepare Cream Puffs with Vegetable Oil (Choux Pastry Recipe):
  1. Get 60 grams Vegetable oil
  2. Use 120 ml Water
  3. You need 65 grams Cake flour
  4. Use 1 pinch Salt
  5. Use 3 Eggs
Instructions 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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