Sweet Cream Puffs

Instructions

To make the cream puffs:

1. Preheat oven to 400°F.
2. In a saucepan, combine water, butter, Splenda Sweetener, and salt; bring to a boil over medium-high heat, stirring until butter melts. Add flour all at once, stirring vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from heat; cool 5 minutes.
3. Transfer mixture to a bowl. Add eggs one at a time, mixing with an electric mixer on low speed. Mix until batter is smooth.
4. Spoon batter by heaping tablespoonfuls, 2” apart, onto an ungreased baking sheet.
5. Bake for 35 minutes or until puffs are golden brown and have a crisp shell. Remove from oven and cool completely on a wire rack.

To make the custard filling:

1. Place egg yolks in a mixing bowl.
2. In a saucepan, combine Splenda Sweetener and cornstarch; gradually whisk in milk.
3. Cook over medium heat, whisking constantly, until mixture comes to a boil (about 6 minutes). Cook for 1 additional minute, whisking constantly.
4. Gradually whisk about ¼ of the milk mixture into egg yolks (this prevents the egg from curdling).
5. Whisk this egg mixture into remaining milk mixture in saucepan. Bring mixture to a boil over medium heat, reduce heat and cook for 3 minutes, whisking constantly.
6. Remove from heat and whisk in vanilla extract. (If custard is lumpy, strain it through a sieve.) Transfer custard to a bowl and cover with plastic wrap, pressing wrap directly onto surface (this prevents a “skin” from forming).

To finish the cream puffs:

1. Cut tops off cream puffs and fill each with 2 ½ tablespoons custard; replace tops. Drizzle each with 1 tablespoon chocolate sauce. Serve immediately.