Custard dough

Pour water into a small saucepan, put oil, salt and bring to a boil. Gradually fill the flour with constant stirring (it is advisable to use a wooden spoon) boil for 1-2 minutes. Let the dough cool to room temperature. Add the eggs one at a time, each time thoroughly kneading with a spoon until uniform. Bake the dough immediately after cooking. Lubricate the tray with a thin layer of oil. Spread the dough with two spoons, wetted in cold water, in small portions. Between portions of dough should be a distance of 3-4 cm, because when baking, the products greatly increase. The dough can be squeezed out using a pastry bag with a large nozzle. Bake for about half an hour at a temperature of 180-200 ° C.