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Barley Cream Puffs

Crispy on the outside and soft on the inside, these cream puffs are ready to be filled with your favourite sweet or savoury filling. Try smoked ham and a poached egg for brunch, and for dessert, whipped cream with a drizzle of chocolate sauce is a classic. Cream puffs take just minutes to make!

1 cup (250 mL) water
1/3 cup (75 mL) canola oil
1 cup (250 mL) whole barley flour
½ tsp (2 mL) salt
3 eggs

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.

Makes 24 small cream puffs.

Nutritional Information (per cream puff):

Calories: 52
Protein: 1 g
Carbohydrate: 3 g
Fibre: 1 g
Sugars: 0 g
Fat: 4.5 g
Saturated Fat: 0.4 g
Trans Fat: 0 g
Cholesterol: 24 mg
Sodium: 58 mg
Potassium: 8 mg