(for cream puff, eclairs etc.)
Recipe taken from dayotskitchen @ instagram (please check out her insta, very helpful simplified recipes, thanks sis!)
125g water
80g flour
70g butter
3 eggs
2 tsp canola oil (I sub with olive oil)
1. Sift flour, beat eggs slightly, preheat oven at 190 C.
2. Boil water, butter and oil until its foamy and literally bubbling over.
3. Remove from heat, and immediately stir in the flour.
4. Place back the flour mixture on low heat for approx 30 secs.
5. Slowly stir in beaten eggs, little by little, until formed a thick paste that will slowly drop off the spoon on the count of 5.
6. Pipe into baking trays. Smooth tops with water, and mist with water before popping into oven.
7. Bake at 190 C for 20 minutes, and 180 C for 15 minutes. Let cool in oven for 10 minutes.
8. Fill with whipped cream, custard cream or any cream of your choice.
My notes:
1. I overpiped it, thus my jumbo choux shells.
2. Jumbo shells = overload fillings. Luckily, I've got enough whipped cream to fill these shells.