Updated: May 4, 2020
Preparation: 60 Minutes
Cooking: 30 Minutes
Ingredients for 20 Bigne'
Eggs 120 g Flour 80 g Water 60 g Whole milk 60 g Butter 60 g Salt up to 3 g Sugar 8 g
Pastry Cream for the filling: Whole milk 500 g
Sugar 130 g
Yolks (about 7) 125 g
Rice starch 40 g
Vanilla bean 2
½ lemon zest
Preparation of the Bigne'
To prepare the pastry, first pour the water, milk, sugar into a saucepan and salt. Add the diced butter and bring to the boil. At this point, add the sprinkle flour in one go and mix with a spatula or a wooden ladle.
Do not be afraid of lumps and stir quickly, then cook the roux until a white patina has been created on the bottom of saucepan, it will take at least 2-3 minutes. Transfer the mixture thus obtained into a bowl and add one egg at a time, stirring constantly with a spatula to incorporate it. Do not worry if at first the dough seems separate, continuing to mix. Only when it is completely absorbed, can you add the next . Once you have incorporated all the eggs you will have to obtain a smooth and consistent dough. Then transfer it into a pastry bag, equipped with a 12-13 mm smooth nozzle. At this point, take a dripping pan and line it with parchment paper; to stop it, squeeze a little of the dough in 2 opposite corners and in the center. Spacing them apart, form small piles of dough the size of a walnut. Once you have filled the pan, with a slightly wet spoon lightly squeeze the surface of the balls so as to soften the tip of the puffs . Then beat the yolk in a bowl with a little water and use it to brush the surface of the puffs; this will allow for uniform coloring.
Bake in a preheated static oven at 220 ° for about 15 minutes, until they are golden brown. Avoid opening the oven at this stage. After this time, finish cooking at 180 ° for another 15-20 minutes, simulating the open valve by fitting a silver paper ball between the door and the oven structure. If you prefer to cook the puffs in a ventilated mode, you will need to heat the oven to 220 °; once hot, lower the temperature to 180 ° and bake the cream puffs: cook for about 20-25 minutes. Remove from the oven puffs and let them cool before using them 24. Storage: Uncooked pastry should be used immediately; it is not possible to prepare it in advance. The cooked cream puffs can be kept for about 1 week in a tin box, better if pierced. Alternatively, you can freeze them for about 1 month.
Prepare the Pasty Cream
First place a glass bowl in the freezer.
At this point extract the seeds from the vanilla and cut the pods into pieces. Pour the milk into a pan and add both the seeds and the vanilla pods.
Obtain the zest from the lemon, taking only the yellow part, and add it to the pan.
Turn on the heat and heat everything, bringing to the boil and stirring occasionally.
Pour the egg yolks, sugar and rice starch into another pan. Using a soft whisk, mix to obtain a creamy and smooth consistency.
As soon as the milk touches the boil, transfer it into the yolks 3 times, filtering it with a sieve and stirring constantly with the whisk. Transfer back to the heat and stir continuously until it has thickened.
To cool it quickly, take the bowl out of the freezer and pour the cream inside
Stir with a whisk very quickly, until you have brought the cream to 50 °, below the cooking point.
You will need to obtain a smooth and very shiny cream.
At this point the cream is ready you can use it or keep it in the refrigerator by covering it with plastic wrap.
For the topping at your desire 😋 I have used melted dark chocolate.
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