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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 45 MIN SERVINGS: 6 COST: LOW
250 ML (1 CUP) WATER
75 GR (1/4 CUP + 1 TBSPOON) UNSALTED BUTTER
1 PINCH OF SALT
4 EGGS
150 GR (1 CUP+ 2 TBLESPOONS) FLOUR
CREMA PASTICCERA (FIND RECIPE HERE)
RECIPE
HEAT OVEN AT 350°F
PLACE THE WATER, SALT AND BUTTER IN A 2-QUART SAUCEPAN OVER MEDIUM HEAT
WHEN IT STARTS TO BOIL, TAKE OFF HEAT
ADD THE FLOUT ALL AT ONCE, STIR WITH A WODDEN SPOON
KEEP ON STIRRING TILL IT FORMS A BALL AND AND A WHITE PATIN FORMS ON THE PAN
ADD EGGS ONE AT A TIME AND STIR AFTER EACH ADDITION.
THE DOUGH SHOULD FALL HEAVILY FROM THE SPOON
PLACE TEASPOONS FULL OF DOUGH (OR USE A PIPING BAG) ON A COOKIE SHEET COVERED WITH PARCHMENT PAPER
PLACE IN OVEN, DO NOT OPEN OVEN!!!!! COOK 45 MINUTES. LET COOL.
FILL THE BIGNE' WITH THE CREMA PASTICCIERA USING A PIPING BAG, BUON APPETITO!!
recipes
NEWS
Appetizers
First courses
Main courses
Side dishes
Desserts
Pizza recipes
Christmas recipes
Easter Recipes
Carnival recipes
About
Blog
VIDEO RECIPES