Italian Cream Puffs from Grottaminarda

Name: Italian Cream Puffs from Grottaminarda (Bignè alla Grottese)
Yield: Twelve to Eighteen 2- to 2½-inch puffs
Cuisine: American
Ingredients: confectioners’ sugar for dusting; 1 recipe for 3 cups Pastry Cream; 1 recipe Pâte à Choux

Bignè alla Grottese

Preparation info

Twelve to Eighteen
2- to 2½ inch puffs

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

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 recipe Pâte à Choux
1 recipe for 3 cups Pastry Cream

Europe
Americas
Italy
United States
Pastry
Mediterranean
Vegetarian

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.