Pasta Bignè

Choux Pastry

Preparation info
  • Makes enough for


    • Difficulty


Appears in

Pasta bignè is the dough used to make bignè, or cream puffs, tender balls of pastry that may be filled with savory or sweet fillings, such as Crema Pasticcera or, as in Profiteroles, gelato or ice cream.


  • 110 grams ( tablespoons) unsalted butter, cut into small pieces
  • Pinch of coarse salt<


Place 250 milliliters (1 cup) water, the butter, salt, and sugar, if using, in a stainless-steel saucepan (casseruola) and bring to a boil.

As soon as the mixture reaches a boil and the butt