Cream Puffs

Ingredients
1 Cup water
1/2 cup butter or 1/4 cup + 2 tablespoons of EVOO
1 Cup all-purpose flour
4 whole eggs

Whipped Cream, for filling
Optional Filling: vanilla ice cream

Optional:
Dark Chocolate, for melting and making a dessert sauce with a flavoured balsamic vinegar.

Directions
Heat oven to 400°F.

In 2 1/2-quart saucepan, heat water and 1/2 cup butter OR the 1/4 Cup + 2 Tbsps Extra Virgin Olive Oil to a rolling boil. Stir in flour. Reduce heat to low; stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat.

Beat in eggs, all at once, with spoon. Continue beating until smooth. Drop dough by level tablespoonfuls about 1 1/2 inches apart on ungreased cookie sheets to make 36 puffs.

Bake 20 to 25 minutes or until puffed and golden. Cool away from draft, about 30 minutes.

Meanwhile, in a separate bowl, melt some dark chocolate (or milk chocolate) and mix in a tablespoon of Black Cherry Balsamic. (Check out our Dark Balsamic page for more options)

Cut puffs horizontally in half. Fill puffs with whip cream filling or vanilla ice cream. Serve drizzled with chocolate topping.

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shipping notes

CANADA POST STRIKE:
While Canada Post is on strike, we will be using UPS and Purolator for shipping options. We will update as things progress.

Please be aware that WE DO NOT SHIP TO THE U.S.A. or to the following Provinces: N.W.T., Nunavut, Quebec, and Yukon. If you would like help finding a store local to you, please e-mail us at info@theoliveoilcompany.ca and we will try to help the best we can.

As well, we are not responsible for damaged product that is shipped, especially during the winter months.

During the winter, if your olive oil arrives frozen, simply place the bottle in warm water, and it will return to its liquid state.

We apologize for any inconvenience.

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