ZABOV TEMPTATIONS

CREAM PUFFS

Ingredients for 20 cream puffs
250 cc water
100 g butter
150 g flour
4 eggs

Ingredients for the zabaglione
8 egg yolks
150 g Zabov Classic
400 cc fresh cream
150 g sugar
1 fresh ginger root

Method for Cream puffs
Bring the water to boil in a saucepan, add the butter and a pinch of salt. Take the pan off the heat, quickly pour in the flour in one go, beating vigorously. Place the pan over the heat again and continue beating the dough until it comes away from the side of the pan. Leave to cool to lukewarm then beat in the eggs one at a time. Using a piping bag with a plain nozzle, pipe small balls in lines across a greased baking sheet. Bake for 25 minutes in the oven at 180°C.

Method for Zabaglione
Whisk the egg yolks and sugar in a bowl until pale and frothy. Slowly add the Zabov Classic then place the bowl over a pan of hot water and whisk until the cream doubles in volume. Take the pan off the heat and allow the cream to cool, stirring occasionally. Whip the cream to firm peaks and fold it into the cold cream. Add the finely grated fresh ginger root according to taste. Split the cream puffs, fill with zabaglione and dust with icing sugar.