A light and airy cloud that encircles our cream puffs. Made from spun-sugar, it is both beautiful and delicious.
- Yield: Makes enough for 25 cream puffs
Source: Martha Stewart Weddings, Fall 2010
- 2 cups sugar
- 1/4 cup light corn syrup
- 1/4 cup water
Prepare an ice-water bath. Bring all ingredients to a boil in a small saucepan, and bring, stirring until sugar dissolves and brushing sides of pan with a wet pastry brush to prevent crystals from forming. Boil, without stirring, until caramel begins to turn dark amber, about 10 minutes.
Place pan in ice-water bath to stop sugar from cooking; stirring until cool (syrup is ready when it starts to thicken but still flows in a steady stream). Place 2 skillets or wooden spoons about 8 inches apart on a work surface, with handles slightly over the edge (protect surrounding surfaces). Dip a fork or spoon in syrup; quickly drizzle syrup back and forth over handles, making thin threads. After each forkful, gather threads and shape into a nest. Store in an airtight overnight; if weather is humid, add a desiccant packet, and use the same day. Top filled cream puff with spun sugar just before serving.