This and That

On Dessert: Building a Better Cream Puff

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 

The beautiful photograph was taken by Gentl and Hyers for The New York Times Magazine; food styling by Maggie Ruggerio and prop styling by Rebecca Bartoshesky.

Dorie Greenspan

Tags

  • baking,  
  • craquelin,  
  • cream puff,  
  • cream puff dough,  
  • dessert,  
  • home baking,  
  • homemade,  
  • New York Times,  
  • New York Times Magazine,  
  • On Dessert,  
  • pastry,  
  • pâte à choux,  
  • recipes,  
  • sweet,  

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