What’s Lighter Than a Cream Puff?

Replacing the usual butter with healthful flavored extra-virgin olive oil lends an intriguingly delicious flavor to these savory cream puffs. The secrets of their fine crisp crust and light, yet moist and tender texture are the olive oil, extra egg whites and bread flour, which is strong enough to support the resulting extra rise.

*

If using rosemary oil, replace half with unflavored oil. To make your own infused oil, use about 3 tablespoons of a spice such as curry powder, stir in enough water (few teaspoons) to make paste and whisk in 1 cup extra-virgin olive oil. Cover tightly and allow to stand 2 days at room temperature.

LIGHTER-THAN-AIR SAVORY CREAM PUFF PASTRY

1 cup water

1/2 cup minus 1 tablespoon herb-flavored extra-virgin olive oil

1/2 teaspoon sugar

1/2 teaspoon salt

1/8 teaspoon garlic powder

1 cup minus 1 tablespoon bread flour or 1 cup unbleached all-purpose flour

3 large whole eggs plus 3 large egg whites (1 liquid cup total)

Combine water, oil, sugar, salt and garlic powder in medium saucepan and bring to full rolling boil over medium heat. Remove saucepan immediately from heat and add flour all at once. Stir with wooden spoon until mixture forms ball, leaves sides of pan and clings slightly to spoon.

Return pan to low heat and cook, stirring and mashing continuously about 3 minutes to cook flour. Without scraping pan, transfer mixture to food processor bowl fitted with metal blade. With feed tube open to allow steam to escape, process 15 seconds. With motor running, pour in eggs and continue processing 30 seconds. Mixture should be smooth, shiny and too soft to hold peaks when lifted with spoon. If too stiff, add little extra water. (Mixture may be stored in airtight container and refrigerated overnight. Beat lightly with wooden spoon before piping.)

Use non-stick baking sheets, or line baking sheets with foil or Teflon paper or grease and flour. (Do not use parchment paper, or puffs will stick. Do not use non-stick spray, or pan will be too slippery for piping puffs.)

Fill pastry bag, fitted with 1/2-inch to 3/4-inch pastry tube and pipe puffs about 1 1/2 inches in diameter, at least 1 inch apart. (Or use 2 greased teaspoons instead of piping. Use 1 spoon to scoop out dough, other spoon (or fingertip, dipped first in little water) to push dough off onto baking sheets and smooth shape.

Bake at 400 degrees until golden brown, 30 minutes. (Can store in airtight plastic container. Keeps up to 1 week refrigerated or 6 months frozen. Reheat at 350 degrees 10 minutes before serving.)

To fill, use serrated knife to split each puff and fill, if desired. Makes about 56 (2-inch) puffs.

Each puff contains about:

27 calories; 27 mg sodium; 11 mg cholesterol; 2 gram fat; 2 grams carbohydrates; 1 gram protein; 0.01 gram fiber.