Cream-Filled Italian Bignè: Perfect Pastry Puffs with Vanilla Custard

Bignè alla Crema: Cream-Filled Pastry Puffs

Category: Desserts
Servings: 20 pieces

Ingredients

Instructions

Step 1: Prepare the Pastry Cream (Crema Pasticcera)

1. Heat the milk: Begin by heating the whole milk in a medium-sized saucepan over low heat until it is just about to boil. Stir occasionally to prevent it from burning.

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2. Whisk the egg mixture: In a separate bowl, combine the egg yolks with the 75g of sugar and the seeds scraped from the vanilla bean. Using a whisk, beat them together until the mixture becomes smooth and light.

3. Add the flour: Sift the 25g of all-purpose flour into the egg mixture, and whisk it in until you achieve a lump-free, silky consistency.

4. Temper the eggs with the milk: Once the milk has reached near boiling point, gradually pour it into the egg mixture, stirring constantly to avoid curdling. This step is crucial for gently tempering the eggs with the hot milk.

5. Cook the cream: Return the entire mixture to the saucepan over medium heat. Stir continuously with a spatula or a whisk. As it heats up, the mixture will begin to thicken. Continue stirring until the cream reaches a thick consistency, almost like a custard.

6. Cool the cream: Once the cream has thickened, remove it from the heat and transfer it into a bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Allow the cream to cool at room temperature, then refrigerate until needed.

Step 2: Prepare the Choux Pastry (Pasta Choux)

1. Prepare the dough base: In a medium saucepan, combine the butter, 100g of water, 1 teaspoon of sugar, and a pinch of salt. Place it over medium heat and stir until the butter is fully melted and the mixture comes to a simmer.

2. Incorporate the flour: Once the butter mixture begins to boil, immediately add the 65g of sifted all-purpose flour. Stir continuously with a wooden spoon until the mixture forms a smooth, cohesive dough that pulls away from the sides of the pan.

3. Cool the dough slightly: Remove the pan from the heat and transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. If you don’t have a stand mixer, you can use a wooden spoon in a large bowl. Allow the dough to cool for 2–3 minutes. You want it to be warm, but not hot, before adding the eggs.

4. Add the eggs: With the mixer on low speed, start adding the eggs, one at a time. Wait until each egg is fully incorporated before adding the next. The dough should become smooth and shiny with each addition. Once all eggs are added, the dough should have a smooth, soft consistency.

5. Pipe the dough: Transfer the choux pastry dough to a piping bag fitted with a plain, round nozzle. On a baking sheet lined with parchment paper, pipe small mounds of dough, about the size of a walnut. Space them out to allow room for expansion during baking. Lightly dampen your fingers with water and gently smooth the tops of the dough to form even rounds.

6. Bake the choux: Preheat the oven to 220°C (428°F) in static mode. Bake the choux for 15 minutes, then reduce the temperature to 190°C (375°F) and continue baking for an additional 10 minutes. During the first phase of baking, avoid opening the oven door to ensure the choux puff properly.

7. Dry the choux: Once the baking time is complete, turn off the oven and crack the oven door slightly (you can place a wooden spoon in the door to hold it ajar). Let the choux cool inside for an additional 10–15 minutes. This helps to dry out the insides and prevents them from collapsing once removed from the oven.

Step 3: Assemble the Bignè alla Crema

1. Prepare the pastry cream: After the pastry cream has cooled in the fridge, remove it and whisk it vigorously to smooth it out. If it’s too thick, you can add a small splash of milk to loosen it.

2. Fill the choux: Transfer the smooth, chilled pastry cream into a piping bag fitted with a plain, round nozzle. Gently insert the nozzle into the bottom or side of each choux puff and carefully fill them with the cream until they are fully stuffed.

3. Finish the bignè: Once all the choux puffs are filled, lightly dust them with powdered sugar. This step adds a final touch of sweetness and elegance to the pastries.

4. Serve: Your Bignè alla Crema are now ready to be served! These delicious cream-filled puffs are perfect for any occasion, from a simple family dessert to a festive treat for a special celebration.

Enjoy this traditional Italian pastry, with its perfectly crisp outer shell and rich, velvety cream filling. Perfect for a sweet indulgence, Bignè alla Crema are sure to impress your guests with both their flavor and elegant presentation.

Pro Tip: To make the filling even richer, consider adding a spoonful of whipped cream to the pastry cream just before filling the choux puffs. This will give it a lighter texture while maintaining its creamy consistency.