Delicious No-Oil, No-Butter Oatmeal Choux Puffs

Table of Contents

Ingredients

- Eggs: 2 (approximately 118g, including shells)
- Oatmeal: 90g (you can use rolled oats or instant oats)

- Water: 170ml
- Unsalted Butter: 75g (for a creamier texture; you can also substitute with applesauce for an oil-free alternative)
- Salt: 2 pinches (to enhance flavor)

Whipped Cream: (optional, for filling; consider using a light cream or yogurt for a healthier option)

Instructions

1. Prepare the Eggs:
  - - Room Temperature Eggs: Begin by allowing the eggs to sit at room temperature for about 1 hour. This step is crucial as it helps the eggs mix better into the dough, leading to a fluffier puff.
    - Beating the Eggs: Once they’ve warmed up, crack the eggs into a bowl and beat them well until the yolks and whites are fully combined. Set aside.
2. Prepare the Dough:
  - - Combine Ingredients: In a medium saucepan, add the water, unsalted butter, and salt. These ingredients will form the base of your choux dough.
    - Heat the Mixture: Place the saucepan over medium heat. Stir occasionally until the butter is completely melted and the mixture starts to simmer. This process is vital for ensuring that the butter is evenly distributed throughout the dough.
3. Add Oatmeal:
  - - Incorporate Oatmeal: Once the butter has melted, add the 90g of oatmeal to the saucepan. Stir well to combine, ensuring that the oatmeal absorbs the moisture from the liquid.
    - Texture Check: The mixture should begin to come together into a cohesive dough. You want it to be sticky but not overly wet.
4. Cook the Dough:
  - - Stir and Cook: Continue stirring the oatmeal mixture over low heat for about 2 minutes. This step helps to cook the oatmeal slightly and ensures the dough is kneaded and crushed thoroughly, retaining moisture.
    - Let it Breathe: After cooking, remove the saucepan from the heat and allow the hot steam to escape for a few minutes. This cooling period helps prepare the dough for the next step.
5. Incorporate the Eggs:
  - - Adding Eggs Gradually: Now, gradually add the beaten eggs to the warm dough in small increments. This is important—mix quickly each time to ensure the eggs are fully incorporated without cooling down the dough too much.
    - Mixing Technique: Use a wooden spoon or spatula to mix vigorously. The dough should become sticky and smooth as you combine the ingredients. You’re aiming for a texture that can hold its shape when piped.
6. Pipe the Dough:
  - - Prepare to Pipe: Transfer the dough into a piping bag fitted with a round tip. This allows for more control when shaping your choux puffs.
    - Shape the Mounds: On a baking sheet lined with parchment paper, pipe the dough into small, coin-sized mounds. Aim for uniformity for even baking.
  - Finishing Touch: Use a wet hand to gently press down any peaks on the mounds to ensure even cooking and a smoother appearance.
7. Bake:
  - - Preheat Your Oven: While you’re piping the dough, preheat your oven to 190°C (374°F). A properly heated oven is crucial for achieving the right texture.
  - Baking Time: Bake the dough for about 20 minutes, or until the choux puffs are golden brown and puffed up. Keep an eye on them, as baking times may vary depending on your oven.
  - Resting Period: After baking, leave the puffs in the oven for an additional 10 minutes to rest. This helps them firm up and develop a delightful texture. Once done, remove them from the oven and let them cool completely on a wire rack.

1. Fill and Serve:
  - Filling Options: Once the choux puffs are completely cool, it’s time to fill them! You can use whipped cream, chocolate mousse, or even yogurt mixed with diced apples for a fruity twist. If using whipped cream, consider adding a bit of vanilla extract for extra flavor.
  - Presentation: Carefully slice the tops of the puffs or use a piping bag to inject the filling. Arrange them on a platter and dust with a little powdered sugar for an elegant touch.

Additional Tips for Success:

- Timing is Key: Ensure that the timing of cooking the dough and mixing in the eggs is precise. This will help you achieve the perfect consistency for the puffs.
- Experiment with Flavors: Feel free to infuse your puffs with flavors! Consider adding spices like cinnamon or nutmeg to the dough for a warm touch. You can also mix different fillings to find your favorite combination.
- Storage: Store any leftover choux puffs in an airtight container in the refrigerator. They are best enjoyed fresh but can last a day or two. Reheat them in the oven briefly to regain their crispness before serving.

Serving Suggestion: Pair these puffs with a cup of herbal tea or coffee for a delightful snack or dessert. They make for a perfect afternoon treat!