Shaping Bignè

In order to produce the best rise, bignè should ideally be formed and baked while the initial dough is still fresh and slightly warm. The batter is piped onto buttered or parchment-lined baking sheets with a pastry bag (see “Using a Pastry Bag”). Pipe the bignè in alternating rows to allow the heat to circulate freely between them. Leave plenty of room (5 to 7½ centimeters / 2 to 3 inches) between them to allow for expansion during baking. Score the bignè to help them rise evenly, and brush with an egg wash. Egg wash should be applied just before baking, and not too heavily, or it may run onto the baking sheet, inhibiting rise and deforming the piped shapes.