Cream Puff Batter (with Vegetable Oil)

1. 1

   In a large heat-resistant bowl, add the water, oil, milk, and 1 tablespoon of flour.

2. 2

   Cover with saran wrap and microwave at 1000 W for 4 minutes.

3. 3

   Add the remaining flour all at once and mix together diligently.

4. 4

   Microwave Step 2 at 1000 W for 1 minute 10 seconds.

5. 5

   Take it out 3 times and stir so that it heats evenly.

6. 6

   Even after microwaving, stir quickly, around and around, until your arm begins to ache.

7. 7

   Slowly add the beaten egg little by little and stir vigorously until your arm gets tired.

8. 8

   Preheat the oven to 220C.

9. 9

   Line a baking sheet with parchment paper.

10. 10

    With a spoon, place about 12 round spoonfuls on the paper.

11. 11

    (This is basically the same as dropping scoops of cookie batter onto a baking sheet.)

12. 12

    Wet a spoon or a fork with water and sprinkle drops gently on cream puffs.

13. 13

    After the oven has preheated, place Step 7 in the center of the oven and bake for 25 minutes.

14. 14

    Here, I cut the puffs 1/3 from the top and filled half with custard creme and the other half with whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.