Cream Puffs (Bignè)
These delicious pastries are made from a light Choux Pastry (Pâte à Choux) and filled with a rich Italian Pastry Cream (Crema Pasticcera).
1. Ingredients
For the Choux Pastry (The Shells):
Water: 1 cup.
Unsalted Butter: ½ cup (113g).
All-purpose Flour: 1 cup (sifted).
Eggs: 4 large (at room temperature).
Salt: A pinch.
For the Filling (Italian Pastry Cream):
Milk: 2 cups.
Egg Yolks: 4 large.
Sugar: ½ cup.
Cornstarch: 3 tbsp.
Vanilla Extract: 1 tsp.
Powdered Sugar: For dusting on top.
2. Preparation Instructions
Step 1: Making the Dough
Boil: In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat until the butter is completely melted.
Add Flour: Add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Cook for 1 more minute to “dry” the dough.
Cool & Add Eggs: Move the dough to a bowl and let it cool for 5 minutes. Add the eggs one at a time, beating thoroughly after each addition until the dough is smooth and glossy.
Shape: Pipe rounds onto a parchment-lined baking sheet using a pastry bag.
Bake: Bake in a preheated oven at 200°C (400°F) for 15 minutes, then reduce heat to 180°C (350°F) for another 15-20 minutes until golden brown and firm. Do not open the oven door during baking!
Step 2: Making the Filling
Heat the milk in a pan until it almost boils.
In a separate bowl, whisk egg yolks, sugar, and cornstarch.
Slowly pour a little hot milk into the egg mixture while whisking constantly (tempering). Pour everything back into the pan.
Cook over low heat, stirring constantly, until the cream thickens. Stir in vanilla, then cover with plastic wrap (touching the surface) and chill in the fridge.
Step 3: Assembly
Once the shells are cold, slice off the tops or poke a small hole in the bottom.
Pipe the chilled pastry cream into the center.
Finishing Touch: Dust generously with powdered sugar just like in the photo!
Pro Tip: To keep them crispy, you can prick the side of each puff with a toothpick right after they come out of the oven to let the steam escape.
