Nonna’s Italian Zabaione Cream Puffs

These delightful cream puffs filled with rich, velvety zabaione (or zabaglione) cream are a showstopper for any dessert table.

Nonna’s recipe captures the elegance of Italian patisserie with the comforting warmth of a family tradition.

Why Nonna Loves This Recipe

Nonna loves this Zabaione Cream Puffs recipe because it combines the elegance of Italian pastry with the warmth of homemade comfort. Here’s why it’s a favorite in her kitchen:

1. Celebrates Tradition: Zabaione is a classic Italian custard with deep cultural roots, and pairing it with choux pastry elevates it to a timeless dessert.
2. Perfect for Special Occasions: These cream puffs are elegant enough for celebrations, yet simple enough to make any gathering feel special.
3. Rich but Light: The airy choux pastry perfectly balances the creamy richness of the zabaione filling, making it indulgent but not heavy.
4. Versatile and Customizable: Nonna loves how this recipe can be adapted with different garnishes like powdered sugar, chocolate drizzle, or even fresh berries.
5. A Taste of Nostalgia: Every bite of zabaione reminds Nonna of her childhood, helping her share a piece of her heritage with loved ones.

For Nonna, these cream puffs are more than just a dessert—they’re a heartfelt expression of tradition, love, and the joy of bringing family together. ❤️

DOWNLOAD PDF WITH RECIPE OF ZABAIONE CREAM PUFFS HERE:

ZabaioneCreamRecipe

Recipe Details

• Prep Time: 30 minutes
• Cooking Time: 40 minutes
• Cooling Time: 1 hour
• Total Time: 2 hours 10 minutes
• Servings: 12 cream puffs

Ingredients

For the Choux Pastry:

• 1/2 cup water
• 1/2 cup whole milk
• 1/2 cup unsalted butter (1 stick)
• 1/4 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup all-purpose flour
• 4 large eggs

For the Zabaione Cream Filling:

• 5 large egg yolks
• 1/2 cup granulated sugar
• 1/2 cup Marsala wine (or substitute with sweet white wine)
• 1 cup heavy cream (whipped to soft peaks)

For Garnish:

• Powdered sugar, for dusting
• Melted chocolate (optional)

Step-by-Step Instructions

1. Make the Choux Pastry:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, milk, butter, salt, and sugar. Bring to a boil over medium heat.
3. Once boiling, reduce the heat to low and stir in the flour all at once. Mix vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
4. Remove from heat and let cool for 5 minutes.
5. Add the eggs one at a time, beating thoroughly after each addition until the dough is smooth and glossy.
6. Transfer the dough to a piping bag fitted with a round tip. Pipe 12 evenly sized mounds onto the prepared baking sheet.
7. Bake for 25–30 minutes, or until golden brown and puffed. Turn off the oven, prop the door open slightly, and let the puffs cool inside for 10 minutes to prevent deflating.

2. Prepare the Zabaione Cream:

1. In a heatproof bowl, whisk together the egg yolks and sugar until pale and creamy.
2. Place the bowl over a saucepan of simmering water (double boiler setup). Gradually whisk in the Marsala wine.
3. Continue whisking constantly for about 10 minutes, until the mixture thickens and becomes foamy.
4. Remove the zabaione from the heat and let it cool to room temperature.
5. Gently fold the whipped cream into the cooled zabaione to create a light, creamy filling.

3. Assemble the Cream Puffs:

1. Once the choux puffs have cooled completely, cut them in half horizontally or use a piping bag with a long tip to fill them.
2. Spoon or pipe the zabaione cream into each puff.

4. Garnish and Serve:

1. Dust the tops with powdered sugar. For an extra touch, drizzle with melted chocolate.
2. Serve immediately or refrigerate until ready to enjoy.

Nonna’s Tips and Tricks:

1. Use Fresh Eggs: Fresh eggs make the zabaione cream richer and fluffier.
2. Prevent Deflating: Make sure the puffs cool slowly in the oven to maintain their shape.
3. Substitute Wine: For a non-alcoholic version, replace Marsala wine with grape or apple juice.

1. Make Ahead: Prepare the choux pastry and zabaione cream in advance, but assemble the cream puffs just before serving to keep them crisp.

---

Nutritional Facts (Per Cream Puff)

Nutrient	Amount
Calories	200 kcal
Carbohydrates	15g
Protein	4g
Fat	14g
Saturated Fat	8g
Sugar	8g
Fiber	0g

---

Enjoy Nonna’s Zabaione Cream Puffs, a dessert that brings Italian tradition to your table with every luscious bite. Buon appetito! 😊

Nonna's Italian Zabaione Cream Puffs

These delightful cream puffs filled with rich, velvety zabaione (or zabaglione) cream are a showstopper for any dessert table. Nonna’s recipe captures the elegance of Italian patisserie with the comforting warmth of a family tradition.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

1 hour hr

Total Time 2 hours hrs 10 minutes mins

Course Dessert

Cuisine Italian

Servings 12 Cream Puffs

Notes

For the Choux Pastry:

• 1/2 cup water
• 1/2 cup whole milk
• 1/2 cup unsalted butter (1 stick)
• 1/4 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup all-purpose flour
• 4 large eggs

For the Zabaione Cream Filling:

• 5 large egg yolks
• 1/2 cup granulated sugar
• 1/2 cup Marsala wine (or substitute with sweet white wine)
• 1 cup heavy cream (whipped to soft peaks)

For Garnish:

• Powdered sugar, for dusting
• Melted chocolate (optional)

Step-by-Step Instructions

1. Make the Choux Pastry:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, milk, butter, salt, and sugar. Bring to a boil over medium heat.
3. Once boiling, reduce the heat to low and stir in the flour all at once. Mix vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
4. Remove from heat and let cool for 5 minutes.
5. Add the eggs one at a time, beating thoroughly after each addition until the dough is smooth and glossy.
6. Transfer the dough to a piping bag fitted with a round tip. Pipe 12 evenly sized mounds onto the prepared baking sheet.
7. Bake for 25–30 minutes, or until golden brown and puffed. Turn off the oven, prop the door open slightly, and let the puffs cool inside for 10 minutes to prevent deflating.

2. Prepare the Zabaione Cream:

1. In a heatproof bowl, whisk together the egg yolks and sugar until pale and creamy.
2. Place the bowl over a saucepan of simmering water (double boiler setup). Gradually whisk in the Marsala wine.
3. Continue whisking constantly for about 10 minutes, until the mixture thickens and becomes foamy.
4. Remove the zabaione from the heat and let it cool to room temperature.
5. Gently fold the whipped cream into the cooled zabaione to create a light, creamy filling.

3. Assemble the Cream Puffs:

1. Once the choux puffs have cooled completely, cut them in half horizontally or use a piping bag with a long tip to fill them.
2. Spoon or pipe the zabaione cream into each puff.

4. Garnish and Serve:

1. Dust the tops with powdered sugar. For an extra touch, drizzle with melted chocolate.
2. Serve immediately or refrigerate until ready to enjoy.

---

Nonna’s Tips and Tricks:

1. Use Fresh Eggs: Fresh eggs make the zabaione cream richer and fluffier.
2. Prevent Deflating: Make sure the puffs cool slowly in the oven to maintain their shape.
3. Substitute Wine: For a non-alcoholic version, replace Marsala wine with grape or apple juice.
4. Make Ahead: Prepare the choux pastry and zabaione cream in advance, but assemble the cream puffs just before serving to keep them crisp.

---

Nutritional Facts (Per Cream Puff)

Nutrient	Amount
Calories	200 kcal
Carbohydrates	15g
Protein	4g
Fat	14g
Saturated Fat	8g
Sugar	8g
Fiber	0g

---

Enjoy Nonna’s Zabaione Cream Puffs, a dessert that brings Italian tradition to your table with every luscious bite. Buon appetito! 😊

Tried this recipe?Let us know how it was!