The consistency and the smell of these when cooking is very very deceiving. I actually only made four to begin with because I was doubtful that they would rise at all. They dont rise as much as a traditional cream puff, but they are nice looking. They almost look more like an unfilled doughnut. The taste is quite nice however, and once filled, they're pretty good. I'll be working on small changes to see if I can get them any closer to a full fat cream puff.
Traditional cream puff recipes use 1/2 cup butter and 4 to 5 whole eggs. We've reduced the fat to 2 tablespoons and cut out 3 egg yolks. Filled with Light Custard and fresh berries, these add an elegant flourish to a special dinner.