Michelle Maistro’s Cream Puff Recipe: Gastronomy of Marriage

I have been cooking my way through Michelle Maistro’s The Gastronomy of Marriage: A Memoir of Food and Love, which is a fabulous, easy, quick read.  Maistro’s recipe for Cream Puffs is very easy, but looks extremely impressive… what a great dish to bring over to your friends or family… or if you want to really impress a man, bring him a batch of these babies!

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Michelle Maistro’s Recipe for Cream Puffs from The Gastronomy of Marriage:

Ingredients:
– 1 cup water
– 1 stick butter, unsalted
– 1 cup flour
– 1/4 tsp salt
– 4 eggs
– pinch sugar (optional)
– instant vanilla pudding
– 1 cup milk
– whipped cream

Directions:
1.  Preheat your oven to 350 degrees.
2.  Bring 1 cup of water to a boil in a pot.
3.  Add the stick of butter to the boiling water.
4.  Let the butter melt completely and add the flour, salt and sugar (Maistro usually doesn’t use sugar).
5.  Turn the heat off, but don’t remove the pot from the burner.  Continue stirring until combined.
6.  Once you get a yellow ball of dough, add each egg separately and mix until totally absorbed.
7.  If you like a dry cream puff or profiterole, then stir over low heat a little more.
8.  Scoop onto a cookie sheet with a teaspoon measuring spoon.  If you want eclair shapes, use a piping bag to make thick lines… or you can use melon ballers for perfect balls.
9.  Place your cookie sheet in the oven for 25 minutes.  Make sure they turn light brown, or they will crumble when you take them out of the oven.
10.  The cream puffs should cool off on the cookie sheet before cutting them 2/3 of the way down and 3/4 of the way through.
11.  Fill the cream puff with your favorite filling.  Maistro uses a box of instant vanilla pudding and 1 cup of milk, plus a few dollops of whipped cream after the pudding thickens.  You can also try whipped cream or ice cream… or even a savory filling.  If it is a dessert, garnish with confectioners sugar, mint leaves and berries.

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