|
|
|
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
|
|
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!!