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Italian Cream Puffs from Grottaminarda
Bignè alla Grottese
Preparation info
Twelve to Eighteen
2- to 2½ inch puffs- Difficulty
Easy
Appears in
Published 1995
These are the subject of my Italian baking adventure, described. These plain cream puffs are easy to prepare and they deserve to be seen more frequently than they are—try them and I think you’ll prepare them often.
Ingredients
1 1 3 cups
Method
- Set a rack at the middle level of the oven and
preheat to .400 degrees - Prepare the pâte à choux. Using a pastry bag fitted with a ½-inch plain tube (Ateco #806), pipe twelve to eighteen 2- to 2½-inch-diameter puffs on the prepared pan.
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