Thebigné is a dessert known for its characteristic ball shape and lightness. This small pastry is made with achoux pastry, a base of water, butter, flour and eggs, which is baked in the oven until it is soft and hollow inside.
HISTORY OF THE CREAM PUFF
The origins of the cream puff are still a great mystery: some claim it dates back to the 16th century, when it was created by the famous French pastry chefAntonin Carême,while others claim that this delicious dessert was first created inFlorence by the famous cookPenterelli, who worked in the service ofCaterina de' Medici, only to be later improved by the cookPopelini.
What is certain is that initially thebignè was a dessert reserved for the noble and aristocratic classes, but over time it has spread to all social classes throughout the world. Today the cream puff is used both for the preparation of more complex desserts, such as thebignolata or theprofiteroles, and to fill trays at aperitifs withsalted puffs of different flavors.
HOW TO MAKE CREAM PUFFS?
Thebignets are made with apaste choux, a dough made from water, butter, flour and eggs. Let's look at the ingredients and steps to create these delicious treats!
INGREDIENTS
- 250 ml water
- 250 g butter
- 5 g salt
- 250 g flour W220
- 450 g eggs
- Filling (chocolate, cream or ice cream)
PROCEDURE
- Bring the water together with the butter to a boil, then add the flour and mix vigorously until you have a smooth, firm ball of dough.
- Let the dough cool.
- Incorporate the eggs one at a time, mixing well after each addition.
- Transfer the dough into asac à poche and form into balls on the baking sheet, spacing them apart.
- Bake at 200°C for about 25 to 30 minutes in a preheated oven, until the puffs are puffy and golden. Once cooled, the puffs can be filled with creams, ice cream, fruit or other sweet ingredients as desired.
QUESTIONS AND ANSWERS ABOUT BEIGNETS
This little treat can be as tasty as it is tricky: we will answer the various questions we have received so as to make it easier for you to prepare!
What nozzle to use for filling cream puffs?
To fill cream puffs optimally, the best choice falls on a long stainless steel nozzle, to be used in conjunction with asac à poche: the long funnel, fits perfectly inside thecream puff to facilitate filling with creams, cream or chocolate.
How not to make puffs deflate?
To preventpecks from deflating during baking, it is important to pay special attention to some key steps in the preparation. First, it is crucial to obtain a homogeneous dough and make sure that the eggs arewell mixed into the dough. Another crucial aspect is baking: thebignetsshould be baked in a preheated oven at 200°C for the first 20 minutes, after which the temperature should be lowered to 190°C for the rest of the baking. It is importantto avoid opening the oven during this process, so as not to lower the temperature abruptly.
How do you store empty puffs?
Empty puffs can be stored at room temperature, for 1-2 days, in an airtight glass or tin container, this will also keep the crispness. If you want to keep them for longer (maximum 6 weeks), theempty puffs can be frozen. Before eating them, thefrozen puffs should be reheated in an oven at 180°C for 5 minutes to remove moisture.
How to store filled puffs?
Filled puffs can be stored in the refrigerator for up to 3 days, covered with foil, in a food bag or between two plates.
They can be stored in the refrigerator for up to 3 days
And here we are at the end! Thanks to their lightness and versatility, cream puffs can to be served on numerous occasions, from breakfasts to buffets, from receptions to birthday parties. A true must-have of Italian and international pastry, they continue to enchant and delight the palates of young and old alike! As always, we are curious to see your delicious creations, from the variant of the classic cream puff, thesalted cream puff, to the very tastychocolateprofitterol: we can't wait to lick our chops while admiring your preparations!"
