Italian Cream Puffs (Bignè)
These light and airy Italian Cream Puffs are baked using choux pastry and then filled with a lemon pastry cream.
- Prep time
- 15 min
- Cook time
- 50 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup (240ml) water
- 3 ounces (¾ stick/85grams) unsalted butter
- pinch salt
- 1 cup (125 grams) all purpose (plain) flour
- 4 eggs (at room temperature)
- 2 quantities pastry cream
- 2 teaspoons limoncello (or other liqueur of your choice)
- powdered sugar for dusting ((icing sugar))
Instructions
- 1
Preheat oven 430°F/220ºC. Line two large baking sheets with non-stick parchment paper.
- 2
Sift flour into bowl.
- 3
Place water, butter and salt into saucepan over low heat until butter is melted. Raise heat and bring to a boil. It is important that the water boils.
- 4
While the water is boiling add the flour all at once and stir well over the heat until the mixture comes away from the sides of the saucepan.
- 5
Remove from heat and scrape the mixture into bowl of an electric stand mixer. Allow to cool for a few minutes.
- 6
Start the mixer and allow the steam to escape from the mixture for a minute or two.
- 7
Add eggs one at a time, mixing until incorporated before adding the next egg. Mixture should be smooth, shiny and thick.
- 8
Place a large well heaped teaspoonful of choux paste onto lined baking trays using two spoons – one to scoop and one to push paste off onto the tray.
- 9
Bake for 10 minutes then turn oven down to 350°F/180ºC and bake for a further 40 minutes.
- 10
Cool in the oven with the door held ajar with a wooden spoon.
- 11
When cool, store in airtight container for 1 or 2 days or in the freezer for up to 3 months.
- 12
Stir pastry cream and limoncello together.
- 13
EITHER split puffs in half and either spoon or pipe filling into base heaping up to fill the top when it is replaced.
- 14
OR make a small hole in the side of a puff then using a piping bag with small tip attached, fill puffs until they feel heavy.
- 15
Sieve powdered sugar over Italian Cream Puffs (bignè) serve immediately or refrigerate for an hour or two before serving.