Cheesy Bignè: Savory Italian Cheese Puffs

Cheese Bignè
Category: Appetizers
Yield: 30 pieces

These delightful cheese bignè are a savory twist on the traditional French puff pastry, perfect as a bite-sized appetizer for any occasion. The combination of Grana Padano and Fontina cheeses gives them a rich, creamy flavor that will leave your guests craving more. Easy to make, these cheesy delights are a wonderful addition to your appetizer table.

Ingredients

Instructions

1. Prepare the Dough:
   In a medium saucepan, heat the water and butter together over medium heat until the butter has fully melted. Once melted, bring the mixture to a gentle boil. As soon as it starts to bubble, remove the pan from the heat.

2. Incorporate the Flour:
   Sift the flour into the water-butter mixture using a fine-mesh strainer. Stir vigorously with a wooden spoon until the flour has absorbed the liquid and a smooth dough forms. Return the pan to the heat and continue to cook, stirring constantly, until the dough begins to pull away from the sides of the pan and forms a smooth ball. This should take about 2-3 minutes. Once done, remove the pan from the heat and let the dough cool slightly.

3. Add the Eggs:
   Transfer the dough into the bowl of a stand mixer fitted with a paddle attachment. Add one egg at a time, allowing each to be fully incorporated before adding the next. If your eggs are large, you may only need three depending on the consistency of the dough. The dough should be smooth, shiny, and just a little sticky.

4. Add the Cheese:
   Once the eggs are fully incorporated, add the Grana Padano and Fontina cheese into the dough. Mix well until the cheese is evenly distributed throughout the dough, creating a cheesy, smooth texture.

5. Shape the Bignè:
   Fill a piping bag fitted with a large round tip with the prepared dough. Line a baking sheet with parchment paper. Pipe small mounds of dough onto the baking sheet, spacing them about 2 inches apart. You should end up with about 30 pieces.

6. Bake:
   Preheat your oven to 180°C (350°F). Bake the bignè in the center of the oven for 20-25 minutes, or until they are golden brown and puffed. Be sure not to open the oven door during the first 15 minutes of baking to ensure the bignè puff up properly.

7. Cool and Serve:
   Once baked, remove the bignè from the oven and let them cool slightly on a wire rack. Serve them warm, either on their own or alongside a dipping sauce of your choice.

Nutritional Information (per serving)

These cheese-filled puffs are irresistibly light and airy on the inside, with a beautifully crisp exterior. Perfect for entertaining, they can be prepared in advance and served warm for an impressive appetizer that will have your guests asking for the recipe!