|Water||1⁄2 Cup (8 tbs)|
|Unsalted butter/Corn oil margarine||4 Tablespoon|
|All-purpose flour||1⁄2 Cup (8 tbs)|
1.Preheat oven to 375 degrees F.
2.In a saucepan, mix together water and butter or margarine and boil.
3.Blend flour and fructose and add to the boiling liquid.
4.Combine well and beat over low heat until mixture leaves the sides of the pan to form a compact ball.
5.Remove from heat.
6.Let cool for 5 minutes.
7. Add in eggs, one at a time, beating well after each addition.
8.Beat mixture to a satin sheen.
9.Lightly grease a large baking sheet.
10.Arrange batter in 8 equal mounds about 2 inches apart, making a pattern on each mound.
11.Bake for 40 to 45 minutes until nicely browned and puffy.
12.Remove from oven and make side slits in each puff.
13.Return to oven for another 8 to 10 minutes.
14.Let cool on a cake rack.
15.To serve, split cream puffs almost all of the way around fill them or slice the top off of each puff and fill as desired.