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BIGNE'

CUSTARD FILLED CREAM PUFFS
​TYPICAL OF ITALIAN PASTICCERIE

INGREDIENTS

DIFFICULTY: MEDIUM          PREP. TIME: 30 MIN          COOKING TIME: 45 MIN          SERVINGS: 6          COST: LOW
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250 ML  (1 CUP) WATER

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75 GR (1/4 CUP + 1 TBSPOON) UNSALTED BUTTER

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1 PINCH OF SALT

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4 EGGS

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150 GR (1 CUP+ 2 TBLESPOONS) FLOUR

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CREMA PASTICCERA (FIND RECIPE HERE)

RECIPE

HEAT OVEN AT 350°F
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PLACE THE WATER, SALT AND BUTTER IN A 2-QUART SAUCEPAN OVER MEDIUM HEAT

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WHEN IT STARTS TO BOIL, TAKE OFF HEAT

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ADD THE FLOUT ALL AT ONCE, STIR WITH A WODDEN SPOON

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KEEP ON STIRRING TILL IT FORMS A BALL AND AND A WHITE PATIN FORMS ON THE PAN

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ADD EGGS ONE AT A TIME AND STIR AFTER EACH ADDITION.

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THE DOUGH SHOULD FALL HEAVILY FROM THE SPOON

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PLACE TEASPOONS FULL OF DOUGH (OR USE A PIPING BAG) ON A COOKIE SHEET COVERED WITH PARCHMENT PAPER

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PLACE IN OVEN, DO NOT OPEN OVEN!!!!! COOK 45 MINUTES. LET COOL.

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FILL THE BIGNE' WITH THE CREMA PASTICCIERA USING A PIPING BAG, BUON APPETITO!!

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  • recipes
    • NEWS
    • Appetizers
    • First courses
    • Main courses
    • Side dishes
    • Desserts
    • Pizza recipes
    • Christmas recipes
    • Easter Recipes
    • Carnival recipes
  • About
  • Blog
  • VIDEO RECIPES