In a large heat-resistant bowl, add the water, oil, milk, and 1 tablespoon of flour. Cover with saran wrap and microwave at 1000 W for 4 minutes.
Add the remaining flour all at once and mix together diligently.
Microwave Step 2 at 1000 W for 1 minute 10 seconds. Take it out 3 times and stir so that it heats evenly. Even after microwaving, stir quickly, around and around, until your arm begins to ache.
Slowly add the beaten egg little by little and stir vigorously until your arm gets tired.
Preheat the oven to 220°C.
Line a baking sheet with parchment paper. With a spoon, place about 12 round spoonfuls on the paper. (This is basically the same as dropping scoops of cookie batter onto a baking sheet.)
Wet a spoon or a fork with water and sprinkle drops gently on cream puffs.
After the oven has preheated, place Step 7 in the center of the oven and bake for 25 minutes.
Here, I cut the puffs 1/3 from the top and filled half with custard creme and the other half with whipped cream.
Story Behind this Recipe
Using easy ingredients from a microwave recipe book, I re-arranged the amounts and directions. I made it so that it would be easy to remember.
In Step 1, let it boil gently. In Step 2, add the flour all at once and mix it in quickly. In Steps 3 & 4, quickly stir until your arm aches and gets tired. Mix it quickly around and around. Absolutely do not open the oven door while they're baking during Step 8. If you always follow these points, they'll expand and puff up well.