Olive Oil and Vanilla Cream Puffs with Mueloliva Venta del Baron Extra Virgin Olive Oil

cream puff.jpg

MO183 - Venta Baron EVOO

Ingredients

Directions

  1. Beat 4 yolks with sugar, vanilla extract and flour.
  2. Pour the milk on top of the yolks composition, while keeping the pot on a heated stove top and stirring continuously until it begins to boil. Continue to simmer,  stirring constantly until the composition becomes thick.
  3. Add a teaspoon of butter while the composition is still hot.
  4. In the mean time beat two egg whites to form a foam ( these are used to smooth out the cream if it becomes too thick).
  5. When the cream becomes lukewarm,  add 4-5 tablespoons of foam, mixing gently.
  6.  To prepare the puffs, In a pot, bring to a boil the water mixed with the olive oil.
  7. Pour suddenly all the flour and mix well with a mixer on the heated stove top.
  8. Remove from heat adding the eggs one at the time, mixing well after adding each one of them. The composition should form a ball.
  9. Grease a non-stick baking sheet, sprinkle with flour and use a teaspoon to form little balls on the baking sheet. Be sure to space them on the tray as they expand in dimension as they bake.
  10. Pre-heat the oven at 400ºF. Bake first at high heat 400ºF for 7-8 minutes (enough for the puffs to rise and become golden-brown). Bake for another 15 minutes at low heat (200-225ºF).
  11. Wait for the puffs to cool and cut a lid out. Fill each puff with the vanilla  whipped cream and put the lid on top.
  12. Sprinkle the puffs’ tops with confectioners sugar.

This recipe inspired by Gourmet European Recipes.

 


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