In this video I’ll be showing you how to
make choux pastry with olive oil instead of butter. Olive oil choux pastry tastes
virtually identical to its buttery counterpart and is perfect for those who
are sensitive to lactose or looking for a healthier pasta choux. Here we’ll be
using a KitchenAid Pro 600 to whip the pasta choux to glossy perfection. Don’t
have a pastry bag? No problem! Here I’ll be showing how to DIY a pastry bag using
a simple ziplock bag. Here I’ll be using my pasta choux to make mini eclairs. This
recipe will make about 16 mini eclairs and will serve about eight people . Pasta
choux is the base for many of our favorite recipes from eclairs to profiteroles
to mignons, bignets and puffs.
Regardless what you call them, delicacies made with pasta choux are always
delicious and incredibly easy to make. To make pasta choux we need just a few
ingredients: 6 whole eggs (whipped), 100 grams of olive oil and 200 grams of
all-purpose or pastry flour. To make the pasta choux combine 100 grams of olive
oil and 200 grams of filtered water in a medium sized pan. Bring to a boil. Immediately add all 200 grams of flour
beating the mixture with a wooden spoon continuously for about two minutes. After
the two minutes, your pasta will look like this.
Remove the pasta from the heat and transfer the pasta to the stand mixer bowl. Let he mixture cool slightly for a couple of minutes. Fit your stand mixer
with the whisk attachment. With the speed on low, add the eggs. Once
the eggs are added, increase the speed to medium-high and whip the eggs for about two minutes
until the pasta choux is glossy. Like this! Now your pasta choux is ready
to use. You can immediately transfer the mixture to a pastry bag. Since many
people don’t have a pastry bag at home here I show how to use a large ziplock
bag as a pastry bag. Add the pasta choux, leaving one corner of the pastry bag
free of the mixture. When you finish adding the pasta choux, push the mixture
to one side of the bag. Fold the empty side of the bag over and
secure with tape. Snip off the corner of the bag. It’s better to start with a
smaller hole and increase if needed. This is the size I want for my mini eclairs. Pipe the pasta choux onto a piece of
parchment paper or a silicon mat. Here I’m using a Silpat. This product works
great and is dishwasher safe. I’ll include the Amazon affiliate link below
for anyone who’s interested. After piping dip your finger in a little bit of cold
water and clean up your eclairs, pushing down any corners to achieve uniformity. When you’ve finished piping, bake in a
400 degree fahrenheit oven for about 25 minutes. These eclairs are ready to be filled
with whipped cream or a custard of your choice. If you don’t have a pastry bag
you can simply slice open the eclairs horizontally and fill them like a
sandwich. Dip the tops of your mini eclairs in chocolate or fill with a
delicious Nutella crema. And buon appetito Subscribe below for more recipes like
this from Italy and beyond!