Puffed Pastry Dough for making cream puffs, profiteroles, etc.
PREHEAT oven to 400˚F.
COMBINE water, salt, SPLENDA® Granulated and butter in a saucepan; 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. The mixture resembles mashed potatoes. Remove from heat; cool 5 minutes.
TRANSFER mixture to a 12-quart mixing bowl. Mix, using a paddle attachment, on low speed 2-3 minutes, allowing dough to cool. Dough needs to cool so as not to cook the eggs when added.
BEAT eggs together. Add eggs, ½ cup at a time, mixing on low speed. Scrape down the sides of the bowl frequently and beat until batter is smooth and all the eggs are incorporated.
SPOON mixture into heaping tablespoons or pipe onto an ungreased baking sheet. Leave about 2 inches between puffs.
BAKE 30-40 minutes or until puffs are golden brown and have a crisp shel. Do not open the oven door during the first 15 minutes of baking time. Remove from oven and cool on wire racks.
CUT of tops of cream puffs and fill with flavored pastry cream or SPLENDA® No Calorie Sweetener sweetened whipped cream.
STORAGE: Wrap unfilled puffs well and store in the freezer up to one week. Crisp puffs that have been frozen by heating them in a 300˚F oven for 3-5 minutes.