Skinny Cream Puff

Today is the day of low fat food again. Indeed, I didn’t intend to give lowfat food a go, just in the mood of choux pastry or chiffon. But guess what i found in the fridge today? only left over durian,1 egg, 2 eggs…4 eggs and no butter!!! How can i make Choux without butter hei, god, I was so upset myself but think again, i still remember someone said about using Oil for choux pastry, was it right? after doing a lot of research, Finally i found new recipe for choux, which is very light and still very fluffy. x

For a comparison between this low fat choux recipe and the original one

Texture: this recipe is more fluffy, the choux shell is firmer.

Taste: it’s still lovely but well, “fat make everything delicious” the butter choux dough is more tasty & buttery.

Also, i found out the new recipe for filling, its thicker than the old one, but both of the recipes is pretty good, you can easily pick one of them. 🙂


Choux Pastry

  • 190ml of water
  • 3 eggs
  • 3 tablespoons canola oil (or whatever oil yoou have in hand)
  • 90g all-purpose flour
  • a pinch of salt

Put oil and 190ml cold water into a saucepan. Bring to boil,turn off the heat. Quickly add the flour mixture finto the pan. Stir well.

Turn the heat on again, cook the batter arround 1 minute

Beat the eggs together in a bowl. Still off the heat, beat the eggs into the mixture, a little at a time, until smooth. At first, the egg will seem like it doesn’t want to amalgamate, but keep beating and it will mix in smoothly.

Pipe or spoon the mixture onto baking tray ( lay the baking sheet on). For little buns, spoon the mixture into a large piping bag fitted with a plain 1cm nozzle and pipe small mounds on the tray; for éclairs, pipe fingers; for large buns, use 2 dessert spoons to shape the mixture onto the tray.

bake in the reaheated 200C oven for about 30 mins until the choux pull is crispy golden brown, avoid open the ven door at half way baking.

Pastry cream:

  • 220 ml whole milk
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg ( or 2 egg yolks)
  • 30 grams sugar
  • 25 grams cornstarch

*** I have 100grams of left over durian, so i added the durian paste into my pastry cream, Which tastes really good, so if you are durian fan, go with it, if not, just skip my durian !!! >:)

In a bowl, mix the sugar and egg yolks together. (Do let the mixture sit too long or you will get pieces of egg forming.) Sift the flour mixture and then add to the egg mixture, little by little, mixing until you get a smooth paste.

Bring the milk to 70C, Then pour the egg mixture into a medium saucepan and cook over low heat, whisking (not stiring) constantly until it become thick.

Add 1Tbs of butter to make the cream is shinny (optional, i added 1 tsp of oil in coz i have no butter). Cool it down, keep in the fridge at least 1hr

Fill the puff with pastry cream by cutting choux shell or make a hole and fill in with a pastry bag.