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Olive Oil Vanilla Cream Puffs

Posted by Fernanda Catalan on
Olive Oil Vanilla Cream Puffs


  • 4 eggs
  • 1 cup all-purpose flour
  • 1/2 cup O-Live Extra Virgin Olive Oil
  • 1 teaspoon sugar
  • 1/4 teaspoon salt

  • Vanilla Bourbon Whipped Cream:
  • 1/4 cup icing sugar
  • 1 cup 35% whipping cream
  • 1/2 vanilla bean, split and scraped
  • 4 teaspoons bourbon



      1. Preheat the oven to 400°F and line baking sheet with parchment paper
      2. In a saucepan, boil 1 cup of water, the O-Live extra virgin olive oil, sugar and salt over medium heat
      3. Remove from heat, add flour and stir with wooden spoon until mixture forms a ball. Return to medium heat and continue stirring for about 2 min or until a thin film forms on bottom of pan. Remove from heat and transfer to bowl
      4. Beat eggs and mix into dough, one by one, until the dough is smooth. Using large spoon and rubber spatula, drop 16 dough balls onto prepared pan, spacing 3 inches apart. (Alternatively, fill pastry bag fitted with 1/2-inch tip or snip 1/2-inch corner from resealable bag and pipe mixture into mounds onto prepared pan.)
      5. Bake for 35 to 40 minutes or until light golden brown and puffed. Cut a slit into each puff and return to oven. Reduce heat to 350°F; bake for 10 minutes. Turn off heat and let puffs dry in oven for 10 minutes. Transfer to rack; let cool completely.

    Vanilla Bourbon Whipped Cream:

      1. Whip cream until soft peaks appear, ideally using an electric mixer. Add in the icing sugar and vanilla bean seeds until stiff peaks start to form. Finally, fold in the bourbon
      2. Split the cream puffs, remove any soft dough in the middle if needed and fill puffs with whipped cream mixture. Finally, dust tops with icing sugar. 
      3. Using electric mixer, whip cream until soft peaks start to form. Beat in icing sugar and scraped vanilla bean seeds until stiff peaks start to form. Fold in bourbon.


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