Good morning, everyone, and happy weekend! Let’s start this morning with a recipe for a colorful, airy, and delicious sweet treat called bigne with pastry cream.
In this case, there are two ways to prepare these buns: frying them in oil or baking them in the oven. I will tell you about the second option. Please note that the proportions will differ if you choose to fry them.
You will need:
- 4 eggs (approximately 210 g)
- 150 g flour
- 45 g butter
- 250 ml water
- A pinch of salt
- To begin, pour water into a saucepan and add the butter. Once it reaches a boil, add the flour and start stirring. As soon as the dough forms and begins to separate from the sides of the saucepan, creating a white film at the bottom, the dough is ready. Allow the dough to cool.
- In a separate bowl, beat the eggs and gradually add them, along with the salt, to the dough, stirring carefully with a wooden spoon. Do not add all the eggs at once, as it may hinder the kneading process. Your dough is now ready.
- Preheat your oven to 205°C (with ventilation). Take a pastry bag and begin shaping your bigne. Form several dough circles, leaving the center empty.
- Bake the bigne for 25 minutes. Then reduce the temperature to 180°C and bake for another 10 minutes. Now, turn off the oven, partially open the door, and let the bigne cool inside for 5 minutes. This is necessary to prevent them from deflating due to a rapid temperature change. This same dough is used for éclairs.
- Next, prepare the pastry cream. Fill your bigne using a pastry bag, as shown in the video. I recommend filling them just before serving. I do not advise doing this a day in advance or even earlier, as they may become soaked with cream and lose their texture. The effect won’t be the best.
Good luck, and I look forward to seeing your results. Send me photos!
