Bignè Craquelin Recipe – A Delightful Sweet Treat
Category: Desserts
Serves/Pieces: 24
Bignè Craquelin are delicious, fluffy cream puffs with a delightful crunchy topping that will leave your taste buds wanting more. These delicate pastries are perfect for special occasions, or even as a sweet indulgence for a weekend treat. This recipe for Bignè Craquelin combines the lightness of choux pastry with the irresistible sweetness of vanilla cream, making them an absolute favorite. The preparation may require a little patience, but the results are certainly worth the effort!
Ingredients
For the Craquelin Topping
| Ingredient | Quantity |
|---|---|
| Cold Butter | 60g |
| Granulated Sugar | 80g |
| All-Purpose Flour | 80g |
For the Choux Pastry
| Ingredient | Quantity |
|---|---|
| Whole Milk | 130g |
| Water | 110g |
| Butter | 90g |
| All-Purpose Flour | 150g |
| Granulated Sugar | 15g |
| Eggs | 225g (about 4 large eggs) |
| Salt | A pinch |
For the Vanilla Cream Filling
| Ingredient | Quantity |
|---|---|
| Fresh Whipping Cream | 300g |
| Powdered Sugar | 60g |
| Vanilla Bean (seeds only) | ½ pod |
Instructions
Step 1: Prepare the Craquelin Topping
-
Mix the Topping: Start by preparing the craquelin, the sweet, crunchy topping for the bignè. In a bowl, combine the cold butter and granulated sugar. Using your hands, rub them together until the mixture forms a smooth, uniform dough.
-
Form the Dough: Once the butter and sugar are fully incorporated, add in the flour. Continue to mix until a firm dough forms. Take the dough, roll it into a ball, and wrap it in plastic wrap. Place it in the fridge to chill for about 30 minutes, allowing it to firm up.
-
Shape the Discs: After the dough has chilled, take small amounts of the dough and roll them out between two sheets of parchment paper. Using a small round cookie cutter (about 3 cm in diameter), cut out small circles of dough. These discs will be placed on top of the bignè during baking.
Step 2: Prepare the Choux Pastry
-
Boil the Liquids: In a medium saucepan, combine the milk, water, and butter. Heat the mixture over medium heat until it begins to come to a gentle boil, ensuring that the butter fully melts and the mixture begins to bubble slightly.
-
Add the Flour: Once the mixture is boiling, remove the saucepan from the heat and add the flour all at once. Stir vigorously with a wooden spoon to combine until the flour is fully absorbed, and the mixture begins to pull away from the sides of the pan. Return the saucepan to the heat for about 1-2 minutes to allow the dough to cook slightly.
-
Cool the Dough: Transfer the dough to a mixing bowl and allow it to cool for a few minutes. You can speed up the cooling process by stirring the dough with a wooden spoon. Once the dough has cooled slightly, begin adding the eggs one at a time, mixing vigorously after each addition. The dough should be smooth and shiny.
-
Shape the Bignè: Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper. Using a piping bag or a spoon, pipe the choux pastry onto the prepared baking sheet, forming small rounds of about 3 cm in diameter. Be sure to leave a little space between each one, as they will expand during baking.
-
Top with Craquelin: Place one of the prepared craquelin discs on top of each pastry mound. This will give the bignè its signature crunchy topping once baked.
Step 3: Bake the Bignè
-
Bake the Choux Pastry: Place the baking sheet in the oven and bake the bignè at 200°C (390°F) for the first 15 minutes. Then, lower the temperature to 180°C (350°F) and bake for an additional 15-20 minutes, or until the bignè are golden brown and crisp. Do not open the oven door during the first 20 minutes of baking, as this may cause the bignè to collapse.
-
Cool the Bignè: Once baked, remove the bignè from the oven and allow them to cool on a wire rack.
Step 4: Prepare the Vanilla Cream Filling
- Whip the Cream: While the bignè are cooling, prepare the vanilla cream filling. In a large bowl, combine the fresh whipping cream, powdered sugar, and the seeds scraped from the vanilla bean pod. Using an electric mixer, whip the cream until soft peaks form. Be careful not to overwhip, as you want the cream to remain light and airy.
Step 5: Assemble the Bignè Craquelin
-
Cut the Bignè: Once the bignè are completely cooled, carefully slice off the tops of each one, creating a small lid. You can use a sharp knife to do this, making sure to cut about three-quarters of the way down.
-
Fill the Bignè: Spoon or pipe the vanilla cream filling into each bignè. Be generous with the filling, but be careful not to overfill, as it could cause the bignè to break.
-
Top and Serve: Place the tops of the bignè back on top, gently pressing them into place. Your Bignè Craquelin are now ready to be served!
Tips for Perfect Bignè Craquelin
- Chill the Dough: Make sure to chill the craquelin dough thoroughly before rolling and cutting. This will ensure that the discs stay firm during baking and create that perfect crunch.
- Use Room Temperature Eggs: When adding the eggs to the choux pastry, ensure that they are at room temperature for best results.
- Don’t Rush the Cooling Process: Let the bignè cool completely before cutting and filling. This prevents the cream from melting or making the pastry soggy.
- Fluff the Cream: When whipping the cream, make sure it’s fresh and very cold. This helps achieve the light, airy texture that makes these cream-filled puffs irresistible.
Bignè Craquelin are the perfect balance of light, airy pastry and rich, creamy filling, all topped off with a delightful crunch. With these simple steps, you can enjoy an indulgent dessert that is sure to impress your guests. Whether you’re hosting a gathering or simply treating yourself, these sweet bites of joy will never disappoint!
Happy baking!
