Baked Bignè, Cream Puffs or Even Profiterole these chioux pastry baked pastries are delicious. Filled with a sweetened whipped cream or even a simple Italian Pastry Cream.
You can make this easy to follow Cream Puff Recipe in about an hour. A classic dessert will be a big hit with everyone.
I have been wanting to update this post for ages! Ever since I accidentally deleted the photos. I have actually made these Cream Puffs a couple of time this week already.
Making everyone in the family happy!
I think I made the Italian a little nervous thinking since I made these puffs already this week come March he would be out of luck!
Because in Italy the typical sweet treat for father’s day (which is celebrated on March 19, St. Joseph’s Birthday), are these Bignè di San Giuseppe, which translated means St. Joseph’s Cream Puffs.
There are two types of Bignè, Baked Bigne and Fried Bigne. We prefer the Baked Bignè although I’m sure the Italian would never say no to either.
Before this week I had made Cream Puffs a few times in my life, but I usually would end up buying them for Father’s Day.
Then one day my youngest daughter asked me if I would buy her a Bignè. So I thought: “what the heck, I will get her two!”
I ordered my two and when I was handed the my little box with 2 medium-sized Bignè I thought to myself are they crazy?
Six euros for two lousy Bignè? No they weren’t crazy, I was. I would certainly need more than two to feed my Bignè-loving-family.
More Pastry Desserts you may enjoy!
Besides Italian Cream Filled Baked Bignè are certainly healthier than fried and also tastier in my opinion.
Let me tell you, there is really not much to them. Just follow these How to Make Cream Puff pointers.
The chioux pastry is made with 6 ingredients.
Make sure to add the flour all at once to the hot liquid and keep stirring.
Let the dough cool before adding your eggs.
Make sure to add the correct size eggs. In my recipe I use 4 eggs between 60-61 grams (shell included).
Using a food processor to beat the eggs (one at a time) into the dough is the best way to do it.
Bake in a pre-heated oven at 375° for approximately 30-35 minutes, and make sure you don’t open the oven door before 25 minutes.
Italian Cream Filled Baked Bigne
In Italy Bignè are usually filled with an Italian cream or a simple whipped cream (Chantilly Filling). Either way these Creamy Puffs are delicious. Enjoy!
HOW TO MAKE CREAM PUFFS
- FOR THE CHIOUX PASTRY
- 3/4 cup water 200 ml
- 1 tablespoon sugar
- 7 tablespoons butter 100 grams
- pinch salt
- 1 cup flour 130 grams
- 4 eggs (each egg should weigh 60-61 grams with shell)(room temperature)
- ITALIAN CREAM FILLING
- 1/4 cup sugar 45 grams
- 1 egg yolk
- 1/4 cup flour 37 grams
- 1 cup milk 250 grams
- 1 cup whole or whipping cream
- 1/2 teaspoon vanilla
- 2 tablespoons icing /powdered sugar (sifted)
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 boil remove from the heat and add the flour all at once. Mix quickly and combine well. Place the pot on low heat and stir rapidly with a wooden spoon for approximately 60 seconds remove from heat.
Transfer to your food processor bowl and let cool for about 30-40 minutes (do not refrigerate). When cool Pre-heat oven to 375° (190° celsius)
Add the eggs (lightly beaten) one at a time to the cooled mixture and pulse to combine well before adding the additional eggs, one at a time, make sure to combine really well. The dough batter should be glossy and creamy.
At this point line cookie sheets with parchment paper and using a spoon or a pastry bag, form round mounds of pastry**. Wet your finger with a little water to flatten down (any pointy parts) the tops of the bignè.
Bake for 30-35 minutes. Turn off the oven. Make a small whole in the bigne with a toothpick (to release steam) and place back in oven to dry for an additional 10 minutes, leave the oven door slightly ajar. Remove from oven and let cool completely before filling with Italian Cream Filling or a simple whipped cream. Enjoy!
ITALIAN CREAM FILLING (make the filling while puffs are baking)
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 (remove the peel) and cover with plastic wrap, making sure to touch plastic to the cream,(so it doesn't form a coating on top) bring to room temperature and use as filling.
In a medium bowl beat the cream until it reaches the soft peak stage then add the icing sugar and vanilla, beat again until stiff peaks appear. Fill cooled shells.
**I usually make 6-7 large shells, you could make 10 medium or even 20 or more small.