Blend oil and boiling water in top of double boiler.
Stir in flour.
Cook over hot water, stirring constantly, until mixture is thick, smooth, and no longer sticks to side of saucepan.
Remove from heat.
Cool to lukewarm.
Break eggs into mixture, one at a time, beating thoroughly after each addition.
Drop by tablespoonfuls on oiled baking sheet.
Allow 1 1/2-inch space between puffs.
Bake at 400Â° F. for about 30 minutes.
When completely cool, cut slit in side of each puff.
Fill with fruit, ice cream, custard, leftover pudding, yoghurt, etc.