This versatile pastry may be filled with savory fillings such as chicken or crab salad or for a sweet ending, fill with whipped cream, lemon curd, pudding or ice cream and dust with powdered sugar.

Ingredients
1 cup water
1/4 cup unsalted butter
1/4 cup Carapelli Extra Light Olive Oil
1/8 teaspoon salt
1 cup all-purpose flour
4 eggs

Cooking Directions
Heat oven to 400°F. In medium saucepan, combine water, butter, olive oil and salt. Bring mixture to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat and let cool 10 minutes. Using a wooden spoon, add eggs, one at a time, beating well after each addition. Drop dough by heaping tablespoons in 12 mounds (3 inches apart) onto a lightly greased baking sheet. Bake 30-35 minutes or until golden brown. Remove cream puffs from baking sheet and cool on a wire rack. To serve, cut the tops off of the cream puffs and remove any soft dough from the inside. Fill with desired savory or sweet fillings. Serve immediately. Serves 12.

Preparation Time: 25 minutes

Total Time: 1 hour

Beverage Suggestions: Coffee, Hot Tea, Mimosas, Champagne or Pinot Grigio