cream puffs with a bottle of camelina oil

Camelina Oil Cream Puffs

40 minutes

60 minutes

26 cream puffs



1/2 cup (125 ml) water

2 tbsp. (30 ml) of unsalted butter (cut into cubes)

2 tbsp. (30 ml) of virgin camelina oil Signé caméline

1 pinch of salt

1/2 cup (125 ml) of unbleached flour

2 eggs

[Whipped cream]

1 1/2 cup (375 ml) of 35% whipping cream

1/4 cup (60 ml) of icing sugar

1/4 teaspoon (1 ml) of vanilla extract

[Dark chocolate filling]

3,5 oz (96g) of 70% dark chocolate with camelina oil Signé caméline



  1. Preheat oven to 375 °F (190 °C).
  2. In a saucepan, bring the water, butter and oil to a boil. Then remove from the heat and add the flour in one stroke and stir vigorously.
  3. Return to low heat (about 2 minutes), stirring constantly.
  4. Remove from the heat and let cool down (about 3 minutes). Add the eggs, one at a time, beating quickly with an electric mixer, until the dough is smooth.
  5. Use an ice cream scoop (ref. Used Size 50) and divide into 26 puffs on a baking sheet lined with parchment paper.
  6. Bake in the center of the oven at 375 °F (190 °C), until the pastry is golden, for about 30 minutes. Turn off the oven and let dry for about 12 minutes with the door ajar. Let cool down completely on a wire rack before garnishing.

[Whipped cream]

  1. In a bowl, whip the cream with the icing sugar and vanilla extract 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. Dip each of the puffs filled with whipped cream in the melted chocolate.
  3. Decorate with your choice of sparkling candies !