Sweet Cream Puffs

Method:

1. 1

   Cream Puff Directions: Preheat oven to 400 degrees F.

2. 2

   Combine water, salt, SPLENDA® Granulated Sweetener and butter in a medium saucepan; bring to a boil over medium-high heat, stirring until butter melts.

3. 3

   Add flour all at once, stirring vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. The mixture resembles mashed potatoes.

4. 4

   Remove from heat; cool 5 minutes.

5. 5

   Transfer mixture to a mixing bowl.

6. 6

   Add eggs, one at a time, mixing on low speed with an electric mixer. Scrap down the sides of bowl occasionally and beat until batter is smooth.

7. 7

   Spoon mixture heaping tablespoonfuls onto an ungreased baking sheet, leaving 2 inches between puffs.

8. 8

   Bake immediately for 35 minutes or until puffs are golden brown and have a crisp shell. (Do not open the oven door during the first 15 minutes of baking time.)

9. 9

   Remove from oven and cool on wire racks.

10. 10

    Combine SPLENDA® Granulated Sweetener and cornstarch in a heavy saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, 6 minutes or until mixture comes to a boil. Cook 1 additional minute, stirring constantly. Gradually stir about 1/4 the hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Bring mixture to a boil over medium heat, reduce heat and cook 3 minutes, stirring constantly.

11. 11

    Remove from heat, stir in vanilla and strain mixture through a sieve; cover the surface of the custard with wax paper or plastic wrap to prevent a film from forming on the surface.

12. 12

    Cut tops off and fill with 2 1/2 tablespoons custard; replace tops and drizzle with 1 tablespoon chocolate sauce.

13. 13

    Serve immediately.

14. 14

    Storage: Store baked unfilled cream puff shells in an airtight container in the refrigerator. Use within 24 hours or freeze up to 2 months.

Adapted from Allrecipes