Cream puffs and camelina

40 minutes

60 minutes

26 cream puffs



1/2 cup (125 mL) water

2 tbsp. (30 mL) unsalted butter (cut into cubes)

2 tbsp. (30 mL) virgin camelina oil

1 pinch of salt

1/2 cup (125 mL) unbleached flour

2 eggs

[Whipped cream]

375 ml (1 1/2 cups) 35% whipping cream

1/4 cup (60 ml) icing sugar

1/4 teaspoon (1 ml) vanilla extract

[Dark chocolate filling with camelina]

96g of 70% dark chocolate with camelina oil



  1. In a saucepan, bring the water, butter and oil to a boil. Then remove from the heat and suddenly add the flour and stir vigorously.
  2. Return to low heat (about 2 minutes), stirring constantly.
  3. Remove from the heat and let cool (about 3 minutes). Add the eggs, one at a time, beating quickly with an electric mixer, until the dough is smooth.
  4. Use an ice cream scoop (ref. Used Size 50) and divide into 26 puffs on a baking sheet lined with parchment paper.
  5. Bake in the center of the oven at 375 ° F, until the pastry is golden, about 30 minutes. Turn off the oven and let dry for about 12 minutes with the door ajar. Let cool completely on a wire rack before garnishing.


[Whipped cream]

  1. In a bowl, whip the cream with the icing sugar and vanilla with an electric mixer until stiff peaks form. (About 4-5 minutes)
  2. When the puffs are cool (use a pastry bag), prick the inside of the puffs on the side with a pointed nozzle and fill each puff with whipped cream. Put aside.


[Dark chocolate filling]

  1. In a small bowl, melt the dark chocolate in a double boiler.
  2. Temper each of the puffs filled with whipped cream in the melted chocolate.
  3. Your choice of decorating with sparkling candies!

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