Cream Puffs


1 cup boiling water
1/2 cup cooking oil
1/2 teaspoon salt
1 cup flour
4 eggs


Bring water to boil in saucepan. Add oil and salt. Then add flour all at once and beat rapidly over low heat until mixture leaves sides of pan and forms smooth compact ball. Remove from heat. Add unbeaten eggs, one at a time, beating hard after each addition, until mixture is shiny. Drop by tablespoonfuls onto greased baking sheet 2 inches apart. Bake in 450 degree oven for 20 minutes, reduce heat to 350 degrees and bake 20 minutes longer. Let cool. Slice off tops, scoop out filaments and fill (see below). Top with Confectioners’ Sugar or Chocolate Icing.

Custard Filling:

Caramel Fluffy Filling and Fruity Filling


Makes 12 puffs

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