Do you Know ZABAIONE CREAM PUFFS?

Preparation: 30 minutes

Cooking Time: 30 minutes

Total Time: 1 hour

Makes: About 15 cream puffs

Ingredients

For the Cream Puffs:

• 1 cup all-purpose flour
• ½ cup butter
• 3 eggs
• 1 cup water
• A pinch of salt

For the Zabaione Cream:

• 1 cup all-purpose flour
• 8 egg yolks
• ¾ cup granulated sugar
• 1.4 cups dry Marsala wine
• 3 cups whole milk

To Finish:

• Powdered sugar, as needed

Method

Prepare the Cream Puffs:

1. In a saucepan, bring the water, salt, and butter to a boil.
2. Remove from heat and add the sifted flour, stirring vigorously with a wooden spoon.
3. Return the saucepan to low heat and cook for about 2 minutes, stirring until the mixture pulls away from the sides and forms a smooth ball.
4. Allow the mixture to cool. Gradually beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. The dough should be smooth and sticky, forming ribbons when lifted.
5. Transfer the mixture to a piping bag fitted with a 0.6-inch round tip. Pipe small mounds onto a baking sheet lined with parchment paper, leaving space for expansion.
6. Bake in a preheated oven at 350°F (ventilated) for 25–30 minutes. Turn off the oven and let the puffs dry inside for an additional 10 minutes.
7. Cool completely on a wire rack.

Prepare the Zabaione Cream:

1. Heat the milk and Marsala wine in a saucepan until just steaming.
2. In a separate saucepan, whisk the egg yolks with sugar until light and frothy. Gradually stir in the flour.
3. Slowly add the hot milk mixture to the egg mixture, whisking constantly to prevent curdling.
4. Return to low heat, stirring continuously until the cream thickens. Remove from heat just before boiling and let cool.

Assemble the Cream Puffs:

1. Cut the cooled cream puffs in half. Fill each with warm zabaione cream using a piping bag or spoon.
2. Arrange on a serving plate and refrigerate until chilled.

Finish:

• Dust the cream puffs with powdered sugar just before serving.

Tips for Success

• Consistent Dough: The choux dough should be smooth and sticky but hold its shape when piped.
• No Peeking: Avoid opening the oven during baking to ensure the cream puffs rise properly.
• Cooling the Cream: Let the zabaione cool slightly before filling to avoid soggy puffs.

Nutritional Facts (Per Cream Puff)

A Bite of Italian Indulgence

These Zabaione Cream Puffs are a true testament to the artistry of Italian pastries.

The delicate choux pastry paired with the bold, creamy filling creates a dessert that’s as stunning as it is delicious.

Whether for a celebration or an indulgent treat, these puffs are sure to impress. Buon appetito!