For extra light and airy puffs, substitute an equal weight of bread flour or unbleached (all-purpose) flour. (Because bread flour is heavier than all-purpose, the volume measurement if using bread flour will be ½ cup, lightly spooned, plus ½ tablespoon.) In place of the whole eggs, use 1½ egg yolks (1½ tablespoons/22 ml/1 ounce/28 grams) and 3 egg whites (6 tablespoons/89 ml/3.2 ounces/90 grams).

Instead of lining the pan with parchment, coat it with shortening and flour. (Do not use baking spray with flour; it will make piping the puffs too slippery.)