I love cream puffs! One problem I have had, and I hope you can offer some suggestions, the finished baked product is not as airy and light as I have tasted in local bakeries. The puff cooks nice and high and has a golden color with an air pocket but the dough part is dense. Am I cooking it too long or is the heat too high when preparing the dough on the stove? The recipe I have used is the Martha Stewart version and it calls for the oven to be at 350 degrees throughout the baking part. I noticed in your instructions there is a high heat at first and then the oven is lowered. Do you think that may be my problem?

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