• Preheat the oven to 350°F (325°F if convection).
• Mix the dry ingredients in a large bowl or standing mixer and bring the water to a boil.
• Add the vinegar and egg whites to the dry ingredients, and mix well.
• While mixing, add the boiling water until it forms a bread like dough. Do not over mix.
• Set a little bowl with one tablespoon of olive oil.
• Moisten your hands with olive oil and form 20 balls
• Place on a baking sheet and bake in the oven for 50–60 minutes.
• Let them cool completely.
• With a knife, create a little opening on the side of the puff.
• Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip.
• Insert the tip into the opening of each pastry, and pipe to fill with pastry cream.
• Cover each cream puff with chocolate ganache.

Pastry Cream

• In a small sauce pan bring 2 1/4 cups of heavy cream to a simmer.
• Place egg Yolks in a small bowl. Add sugar substitute, vanilla extract, Whisk in egg yolks until they are pale yellow, smooth, and fluffy, about 1 minute.
• Slowly and while whisking add about 1/4 cup of the cream mixture into the egg yolks. Repeat until all the cream mixture has been incorporated.
• Transfer the mixture (now with egg yolks) back into the sauce pan. Continue to cook in medium low heat while whisking.
• Once mixture has thickened, remove from the heat and turn burner off.
• Strain pastry cream through a fine-mesh sieve set over a heatproof medium bowl. Immediately place plastic wrap touching the surface to prevent the forming of a skin (thin dry layer).
• Let it set and cool in the fridge.
• While the pastry cream is cooling, whip 3/4 cup of heavy cream until it form stiff picks.
• Once the pastry cream is set and completely cooled, mix in the xanthan gum and add whipped cream using a folding motion.
• Place the pastry cream in a piping or zip lock bag with a filling tip (narrow and round).
• Keep the pastry cream in the fridge until ready to use.

Chocolate Glaze

• Place the chocolate and heavy cream in a small glass bowl. Microwave for 15 seconds and stir to combine the chocolate. If the chocolate is not completely melted, microwave again but in 5 seconds increments until it is melted and a sauce has formed.