Barley Cream Puffs
Crispy on the outside and soft on the inside, these Barly Cream Puffs are ready to be filled with your favourite sweet or savoury filling.
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Servings: 24 small cream puffs
Instructions
- Preheat oven to 400°F (200°C). Lightly grease two baking sheets.
- In a medium saucepan, bring water to a boil. Once boiling, remove from heat, pour in oil and quickly stir in flour and salt. The mixture will immediately become smooth and pull away from the sides of the saucepan.
- Add eggs one at a time to the flour mixture in the saucepan. Beat mixture with an electric mixer until smooth.
- Spoon mounds of about 2 Tbsp (30 mL) batter on baking sheets, approximately 12 mounds per sheet.
- Bake in the oven on the centre rack for 12 to 15 minutes, until cream puffs are puffed, golden and slightly dry on top. Remove from oven; with a knife, make a small slit in the top of each puff to release steam and keep exterior crisp. Cool.
- Can be stored in a sealed container for up to 2 days. Reheat in a 350°F (180°C) oven for 5 minutes to revive crispy exterior.
Nutrition Facts
Barley Cream Puffs
Serving Size
1 cream puff
Amount per Serving
Calories
52
% Daily Value*
Fat
4.5
g
7
%
Saturated Fat
0
g
0
%
Cholesterol
24
mg
8
%
Sodium
58
mg
3
%
Potassium
8
mg
0
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
0
g
0
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.