Cream puffs (Verine princes krofne)

My grandmother Vera (and her sister- Simka) used to make this desert. My wife started making these and they are delicious!

Ingredients Dough 0.5L cold water 200g vegetable oil 300g all purpose flour 8 eggs Filling (version 1, traditional) 4 egg yolks 10 spoons of sugar 100g flour 1 teaspoon of vanilla extract 0.75L 2% milk Filling (version 2, modern) vanilla pudding 0.75L 2% milk

Preparation Dough In cold water add vegetable oil and put on medium heat until it starts boiling Take off the heat and slowly add flour (being careful not to introduce clumps) After adding all flour, put back on medium heat until it starts boiling again (it will thicken) Take off the heat and stir (or mix) until it cools down Add eggs (one by one, could be from the fridge) to the cold dough Mix until small bubbles start showing up on the dough (2-3 minutes when using electrical mixer) Slightly oil the baking sheet and sprinkle with flour. Shake off excess flour and put one soup spoon of dough Arrange approximately 20 cream puffs per sheet ( 4 x 5 arrangement) leaving room for them to puff Bake at 180 - 200°C (without opening the oven) for 18-20 minutes until golden color Take out and let cool to room temperature Filling (version 1) Beat egg yolks with sugar until creamy (4-5 minutes) Add flour and slowly blend Add teaspoon of vanilla extract When mixture is smooth, slowly add boiling milk Cook over low-medium heat until cream thickens (10 min) Let it cool Filling (version 2) Prepare vanilla pudding and let it cool Assembly Cut cooled puffs in half and fill with cream Let it sit in the fridge overnight for best results Sprinkle with powdered sugar (optional) & serve

Enjoy with friends!