Italian Éclairs or Cream Puffs
PREPARATION TIME: 4 Minutes – makes 12 cream puffs
- 1 cup water
- ½ cup unsalted butter
- 1 cup sifted all-purpose flour
- ¼ teaspoon salt
- 4 eggs
- ½ cup powdered sugar
Preheat the oven to 450˚F (232˚C)
Bring 1 cup of water to a boil over medium heat 240˚F (116˚C). Melt the butter in the boiling water.
Add the flour and salt all at one time; stir vigorously with a wooden spoon. Cook, stirring constantly until the mixture forms into a ball that does not separate.
Add the eggs one at a time, beating hard after each addition until the mixture is smooth.
Using 2 lightly greased tablespoons, form cream puffs into 2½-inch ball and place 2-inches apart on lightly greased baking sheet.
Bake in the oven for 15 minutes.
Remove from baking sheet and cool on wire rack.
When cream puffs have cooled sufficiently, cut a hole in the side of each. Put through the cookie press and fill cream puff with sweetened whipped cream or a Zabaglione (Italian custard)
To serve, dust with powdered sugar
Zabaglione Italian Custard
Zabaione, also Sabayon, or Zabaglione, is an Italian custard made with egg yolks, sugar, and a sweet wine (usually Marsala wine, but in the original formula Moscato d ‘Asti). Zabaione is usually served with strawberries, blueberries, peaches, or other fruit, in a champagne glass. Adapted for Induction Cooking
PREPARATION TIME: 40 minutes – makes 4 to 6 servings
- 6 egg yolks
- ½ cup sugar
- ¼ cup Marsala wine
- ½ teaspoon grated lemon peel, #1 cutting cone
- Ground cinnamon
- Vanilla extract
- 1 cup heavy cream, whipped
Place egg yolks, and sugar in the stir-fry skillet or double boiler. Add grated lemon peel and a pinch of cinnamon and a drop of vanilla extract to the yolk mixture. Pour in the Marsala wine. Note: 11½-inch Stir-Fry skillet was originally designed as a multi-ply mixing bowl that can be used on gas, electric and an induction range, in place of a double-boiler.
If using the stir-fry induction wok, set the pan over medium-low heat 210°F (99°C). Whisk the custard vigorously, making sure that the mixture does not boil. Whisking traps air in the yolks for a light, fluffy mixture.
If using the 2-qt double boiler, half-fill the 4-qt pot with water, bring the water to a simmer over medium-low heat 240°F (116°C) and reduce the heat to just below the boiling temperature 210°F (99°C). Set the 2-qt double boiler containing the custard mixture over the water; the bottom of the double boiler should not touch the water. Whisk the custard mixture, making sure that the water does not boil. This ensures that a gentle, even heat thickens the mixture without curdling it. Whisking vigorously will trap air in the yolks to create a light, fluffy mixture.
Continue whisking for about 10 minutes, until the mixture triples in volume, froths up and becomes pale. When it reaches the desired consistency, the custard can be used as a sauce. Longer cooking will thicken the custard further, giving it the texture of mousse. Continue whisking for a minute or two to prevent the custard from sticking to its container.
Serve the custard while still warm, or, if you want to serve it cool, set it aside for about 15 minutes. Whisk heavy cream until it forms soft peaks; add the whipped cream to the cooled custard and use a whisk to gently fold them together. Reserve some of the whipped cream to serve on top.
TO SERVE: Cut Puffs or Éclairs in half and fill with custard.