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.