|Rye flour||1⁄2 Cup (8 tbs)|
|Oil||1⁄2 Cup (8 tbs)|
|Cold water||1 Cup (16 tbs)|
Preheat oven to 400°F.
Mix cornstarch into rye flour until they are well blended.
Combine oil, cold water and salt in medium sized saucepan.
Place over medium heat and bring mixture to boil.
Remove saucepan from heat; reduce temperature to low.
Add cornstarch rye flour mixture all at once, beating with wooden spoon constantly until all of it is incorporated into oil water mixture.
Return saucepan to low heat and continue to beat until mixture forms a ball and leaves the sides of pan (about one minute).
Remove from heat.
Pour mixture into a mixing bowl and cool slightly.
Add eggs, one at a time, beating well (with electric beater) after each addition.
Continue to beat until mixture becomes smooth and glossy.
Drop by rounded tablespoons, two inches apart, onto ungreased cookie sheet.
Bake in a preheated oven for 30 to 35 minutes until puffed and golden brown.
Turn oven off and allow cream puffs to remain in oven for ten minutes longer.
Remove from oven and transfer onto wire rack, away from drafts, to cool completely before filling.