1) Preheat the oven to 425°F. Line 2 baking sheets with parchment and set aside.

2) Combine the whole wheat pastry flour and the bread flour in a small bowl and set aside.

3) Place the water, butter and salt in a medium saucepan and bring to a rolling boil over medium high heat. Remove from the heat and add the flours all at once. Stir vigorously until well combined. Return to the stove over medium heat and cook, stirring constantly, until the dough forms a rough ball, about 1 minute.

4) Remove the pan from the heat and let the mixture cool for 5-10 minutes or until a inserted thermometer reads 140°F. Beat in the eggs, one at a time. The first egg should be fully incorporated before the second is added. The mixture will seems slippery at first, but will fluff up as more eggs are added. Beat for 2 minutes after adding the last egg. (You can do the beating by hand, but a mixer will make it much easier).

5)Drop the dough by heaping tablespoons or use a tablespoon scoop. The mounds of dough will be approximately golf ball sized. Remember to leave room between the balls of dough, as they will expand quite a bit in the oven.

6) Bake the puffs for 8 minutes at 425°F. Do not open the oven door during the bake. After 8 minutes, reduce the oven temperature to 375° and bake for an additional 8-10 minutes, or until the puffs are golden brown. Turn off the oven, prop the oven door open slightly and let the puffs cool inside the oven for 30 minutes. Remove to a wire rack to cool completely.

7) For cream puffs, fill each puff with pastry cream and top with chocolate ganache. For profiteroles, fill each puff with ice cream and top with chocolate ganache or sauce. For eclairs, pipe the unbaked dough into 4" long strips onto the parchment paper, bake for 15 minutes, reduce the heat and bake for 15 more minutes. Cool and fill as directed.