Bignè (Cream Puffs)
Pasta Choux also called Pasta Bignè are delicious light balls with a blown interior made from a basic dough of French origin. They take the name of éclair if they are made in an elongated form; The taste is neutral and easily adaptable to sweet and savory preparations. Perfect to be filled with all kinds of creams, in particular with custard or Chantilly.
Here is the recipe for Bignè:
Ingredients (20 medium puffs)
176 gr water (3/4 cup)
4 large eggs
1 1/2 teaspoons sugar
98 gr butter (7 tablespoons)
1 pinch salt
130 gr all-purpose flour (1 cup)
For the recipe of the Pasty Cream click here
Method
- In a medium pot on medium heat, add the water, butter, sugar and salt mixing to combine as the butter melts, when it starts to come to a rolling boil remove from the heat and add the flour all at once. Mix quickly and combine well with a wooden spoon.
- Place the pot on low heat and stir rapidly with a wooden spoon for approximately 2 minutes to allow the choux pastry to dry, it is ready when it starts to form a ball, loses its wet appearance and leaves white skin on the bottom of the pot, remove it from the heat.
- Pre-heat oven to 375° (190° celsius). Line 1-2 cookie sheets with parchment paper.
- Transfer the dough to your mixing bowl and with the flat beater attachment start to mix on low for 1-2 minutes until the choux cools enough to add the eggs. Add one egg at a time and beat well before adding the next egg, one at a time. Scrape the bowl down after adding each egg. The dough batter should be glossy and creamy and fall in a stream from your paddle.
- Using a spoon or a pastry bag with a large round tip, form mounds of pastry. Wet your finger with a little water to flatten down (any pointy parts) on the tops of the cream puff.
- Bake for 30-35 minutes. Turn off the oven. Leave cream puffs in the oven to dry for an additional 10 minutes, and leave the oven door slightly ajar with a wooden spoon handle in the door. Remove from the oven and let cool completely.
