Call me an obsessive, I’m okay with that. Lately, I’ve been a little crazy about cream puffs and so, after considerations, trials, more trials and chats with Neil Robertson of Crumble & Flake Pâtisserie in Seattle, and Whang Suh of Hen & Heifer in Guilford, CT, I tweaked my cream-puff recipe. And I like what I got. Lots.
You can read all about it in my new column for The New York Times Magazine, On Dessert.
And you can get the recipe here – xoDorie
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