Bignè alla Cioccolata

Chocolate Cream Puffs

Preparation info
  • Makes about


    • Difficulty


Appears in

By Nick Malgieri

Published 1990

  • About

What saves these chocolate cream puffs from banality is the sprightly seasoning in the chocolate pastry cream. The cinnamon, orange zest, and rum make for an unusual flavor coupled with the dense background of the chocolate cream. Because these are rich, they are deliberately made small.



Line 2 cookie sheets or jelly roll pans with parchment. Place half the pasta bignè in a pastry bag fitted with a ½-inch plain tube (Ateco #6). Pipe 15 spheres onto one of the sheets or pans, each about ¾ inch