Friday, June 21 2024

Zabaione Cream Puffs are an original and very tasty variation of the classic cream puffs: sweets with a “reinforced” flavor, with zabaione and marsala.

They are prepared rather easily and are really delicious, as well as definitely energetic: ideal for a mouth-watering dessert.


Delicious zabaione cream puffs are made by filling empty puffs with a marsala-scented zabaione cream, using a pastry bag.

 

 

 

Makes about 15 cream puffs

INGREDIENTS:

For the cream puffs:

  • 1 cup of all purpose flour
  • 1/2 cup of butter
  • 3 eggs
  • 1 cup of water
  • a pinch of salt

 

For the cream:

  • 1 cup of all purpose flour
  • 8 egg yolks
  • 3/4 cup of granulated sugar
  • 1.4 cups of Marsala dry wine
  • 3 cups of whole milk

 

To complete:

  • Powdered sugar: as needed

 

METHOD:

Prepare the cream puffs.

In a saucepan, bring the water with a pinch of salt and the chopped butter to a boil.

Turn off the heat and add the sifted flour, stirring with a wooden spoon.

Place the saucepan back on the heat for about 2 minutes until the mixture pulls away from the edges to form a ball.

Allow to cool.

Stirring with a hand whisk, add the eggs, one at a time, being careful to add the next only when the previous one is well blended.

Continue mixing with the whisk until you get a smooth, sticky mixture that comes down in ribbons.

At this point, transfer the mixture to a sac à poche with a smooth 0.60-inch nozzle and form many small nuts of dough on a baking sheet lined with parchment paper, spacing them appropriately and keeping in mind that they increase in volume when baking.

Place the baking sheet in a preheated oven at 350 F, ventilated function, for about 25 to 30 minutes.

Once cooked, let the puffs dry for another 10 minutes with the oven off.

Take the puffs out of the oven and transfer them to a wire rack to cool.

Prepare the ZABAIONE CREAM.

Steep the milk with the Marsala wine on the stove.

In a small saucepan, whisk the eggs with the sugar until frothy, then sprinkle in the flour, stirring with a wooden spoon.

Add the milk a little at a time and put it back on the heat, stirring constantly until the cream begins to thicken; turn it off before it reaches a boil, remove it from the heat and let it cool.

Cut the cream puffs in half and fill with the warm cream then place them on a serving plate and transfer to the refrigerator to chill until ready to serve dusted with powdered sugar.

 

 

 

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