Baked Bigne

BAKED BIGNÈ

PREP TIME
20 mins

COOK TIME
35 mins

TOTAL TIME
55 mins

Makes approximately 18 small to medium bignè.

INGREDIENTS

FOR THE CHIOUX PASTRY

¾ cup (200 ml) water
1 tablespoon (12 grams) sugar
7 tablespoons (100 grams) butter
pinch salt
1 cup (130 grams) flour
4 medium eggs (room temperature)

ITALIAN CREAM FILLING

¼ cup (45 grams) sugar
1 egg yolk
¼ cup (37 grams) flour
1 cup (250 grams) milk

INSTRUCTIONS

1. In a medium pot heat on medium, water, butter, sugar and salt together, when it starts to boil remove from heat and add flour all at once. Mix quickly and combine well. Place the pot again on low heat and stir rapidly with a wooden spoon for 30- 40 seconds (no more), remove from heat.

2. Transfer to a bowl and let cool (do not refrigerate) approximately 2 hours. When cool Pre-heat oven to 400° (200° celsius)

3. Add the eggs one at a time to the cool mixture and mix well before adding the additional eggs, one at a time, make sure to combine really well.

4. At this point line cookie sheets with parchment paper and using a spoon or a pastry bag, form round mounds of pastry.

5. Bake for 15 minutes at 400° (200° celsius) and then lower heat to 375° (180° celsius) and bake for an additional 20 minutes. Turn off the oven. Make a small slit in the bignè (to release steam) and place back in oven to dry for an additional 10 minutes. Remove from oven and let cool completely before filling with Italian Cream Filling or a simple whipped cream. Enjoy!

ITALIAN CREAM FILLING

6. In a medium pot add sugar, and egg yolk, whisk together then add flour and a piece of lemon peel, approximately 1 inch (2 centimeters) (not white part, best if you cut with a potato peeler), mix together.

In a small pot add the milk and place on medium heat, when it has almost started to boil remove from heat and add slowly to the egg, flour mixture, whisking continuously, when you have finished adding the milk, replace the pot again on the heat, stirring continuously with the whisk, until cream has become very thick , turn off heat but continue to stir for a couple of minutes then place in a bowl and cover with plastic wrap,making sure to touch plastic to cream,(so it doesn't form a coating on top) bring to room temperature and use as filling.

Recipe @

http://anitalianinmykitchen.com/baked-bigne/