Pasta Bignè

Name: Pasta Bignè (Choux Pastry)
Yield: Makes enough for 24 bignè
Cuisine: Italian
Ingredients: 140 grams (1 cup plus 1 tablespoon) all-purpose flour; 4 to 5 large eggs, at room temperature; 110 grams (7¼ tablespoons) unsalted butter, cut into small pieces; Pinch of coarse salt; Pinch of granulated sugar (use for sweet, not savory, preparations)

Choux Pastry

Preparation info

Makes enough for
24

Difficulty
Easy

Appears in

The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center , French Culinary Institute , Cesare Casella and Stephanie Lyness

Published 2021

About

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.

Ingredients

110 grams (7¼ tablespoons) unsalted butter, cut into small pieces
Pinch of coarse salt<

Europe
Italy
Mediterranean
Pie
Vegetarian

Method

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