Are you certain WW won't work? I've been making tons of cream puffs and eclairs using the choux cream recipe from the KAF Whole Wheat Baking Cookbook, and it seems like it would be stable enough. That might be because instead of a simple substitution it's a mix of WW Pastry and regular bread flour. Nope, 100% Whole Wheat will not work, too much bran. The dough will "crumble" and break apart as it fries. Frank @ KAF.

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