|Vegetable oil||1 Tablespoon (preferably canola oil)|
|All purpose flour||1 Cup (16 tbs)|
|Egg whites||5 Large|
Line 2 baking sheets with parchment paper or spray them with nonstick cooking oil.
Set rack in the center of the oven; preheat oven to 425 degrees F.
In a medium-sized saucepan, combine 1 cup water, butter, oil, salt and sugar; bring just to a boil over medium heat.
Remove from the heat and add flour all at once.
Stir with a wooden spoon until it forms a smooth paste.
Return the mixture to low heat and cook, stirring, for about 3 minutes.
This will slightly dry the paste.
Remove from heat and cool for 2 minutes.
Lightly whisk together the eggs and egg whites.
With an electric mixer, beat one quarter of the egg mixture into the flour paste until it is absorbed.
Repeat with three more additions of the egg mixture, until the mixture is smooth and glossy.
Note: The unbaked cream puff paste will be much less firm than that of a traditional cream puff.
Drop heaping tablespoons of the mixture, 2 inches apart, on the prepared baking sheets.
Bake one sheet at a time for 25 to 30 minutes, or until puffed and well browned.
(Cover unbaked cream puffs with plastic wrap.) Poke each puff in two places with the tip of a paring knife to allow steam to escape, and cool on a rack.