the quest for the perfect cream puff

Ever since I got my new electric hand-mixer, I've been addicted to baking. Last week, I tried my hand at cream puffs for the first time - and was highly disappointed with the results. The puffs were too dense, eggy and buttery.

Last night, I modified another recipe, and the results were perfect! Each puff was light and fluffy. I'm so pleased that I'm posting the tweaked recipe below.

Cream Puffs

Puff Pastry:
1/2 cup (70 grams) self-rising flour
1/2 teaspoon Splenda
3 tablespoons (57 grams) light butter w/canola oil
1/2 cup (120 ml) water
1 egg, lightly beaten
2 egg whites, lightly beaten

Egg Wash Glaze:
1 egg white, lightly beaten
1/4 teaspoon vanilla extract

1. Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.
2. In a bowl sift together the flour and sugar. Set aside.
3. Place the butter and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon or spatula, quickly add the flour mixture. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute or two).
4. Transfer the dough to your electric mixer, fitted with the paddle attachment, and beat on low speed a minute or two to release the steam from the dough.
5. Once the dough is lukewarm start adding the lightly beaten eggs and continue to mix until you have a smooth thick paste.
6. Spoon or pipe 12 mounds of dough onto the baking sheet, spacing them a couple of inches apart.
7. With a pastry brush, gently brush the glaze on the tops of the dough.
8. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (177 degrees C), switching racks if you have more than one tray halfway through cooking time.
9. Bake for a further 30 to 40 minutes or until the shells are a nice amber color (again, switching racks halfway through).
10. When baking is done, take out the puffs and poke a small hole in the bottom with a knife or toothpick, and place back in the oven upside down. Turn the oven off and, with the oven door slightly ajar, let the shells dry out for a further 10 - 15 minutes. Remove from oven and let cool on a wire rack.

Cream Filling
1 cup heavy whipping cream
1 tablespoon Splenda
1 teaspoon vanilla extract

1. Mix all ingredients and place in fridge for at least one hour
2. Take the ingredients and whip them on high until the peaks are stiff
3. Cut the cooled puffs into half, and fill puffs with cream
4. Refridgerate until ready to serve