BIGNÈ Cake

Bignè Cake: An Italian Pastry Delight

Preparation time: 20 minutes
Baking time: 25 minutes
Total time: 45 minutes
Servings: 8

Welcome to the world of Italian pastry! Today I will present you the recipe for a Bignè cake, a true delight for the taste buds, with a soft and airy interior filled with a fine cream. This recipe is perfect for special occasions or simply to add a touch of sweetness to everyday life.

Ingredients for Bignè dough:
- 250 ml water
- 100 g unsalted butter
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 150 g flour
- 4 medium eggs

Ingredients for the filling (cream):
- 500 ml milk
- 150 g sugar
- 3 egg yolks
- 50 g flour
- 1 packet of vanilla
- 100 g whipped cream (optional, to make the cream fluffier)

Preparing the Bignè dough:
1. In a medium saucepan, add water, butter, salt, and sugar. Place the saucepan over medium heat and wait until the mixture starts to boil.
2. Once the water and butter start boiling, remove the saucepan from the heat. Incorporate the flour all at once, stirring quickly with a spatula or wooden spoon. Continue stirring until the dough pulls away from the sides of the pan and forms a smooth ball.
3. Let the dough cool for a few minutes, then add the eggs one at a time, mixing well after each addition. The dough should have a smooth and fluffy consistency.

Baking the Bignè:
4. Preheat the oven to 200°C (180°C with fan). Prepare a baking tray by lining it with parchment paper.
5. Using a spoon or piping bag, form small dough balls on the prepared tray, leaving enough space between them to expand during baking.
6. Bake for 20-25 minutes, until the Bignè are golden and fluffy. Do not open the oven in the first 15 minutes, as this may cause the dough to collapse.

Preparing the cream:
7. In a saucepan, bring the milk and vanilla to a boil. In a separate bowl, whisk the egg yolks with the sugar until they become a light-colored cream. Add the flour and mix well.
8. Once the milk has boiled, gradually pour it over the egg yolk mixture, stirring constantly to avoid curdling the eggs.
9. Put the mixture back on low heat and stir continuously until the cream thickens. Let it cool, then, if desired, add the whipped cream for a fluffier texture.

Assembling the Bignè cake:
10. Once the Bignè have completely cooled, gently cut them in half and generously fill them with the prepared cream. You can use a piping bag or a spoon.
11. For a more elegant appearance, sprinkle powdered sugar on top and serve with fresh fruit or chocolate sauce.

Suggestions and variations:
- You can add flavors like lemon or orange to the cream for a fresh note.
- Try using melted chocolate to glaze the Bignè for a decadent version.
- If you want a lighter version, you can fill the Bignè with whipped cream and garnish with berries.

With this Bignè cake recipe, you are on your way to impress anyone with your pastry skills. Don't forget to enjoy every step of the process! Bon appétit!

 Ingredients: BIGN: 250ml water (I used 125ml water and 125ml milk), 100g fresh butter (margarine can also be used), 1 teaspoon sugar (I used honey), a pinch of salt, 125g flour, 4 eggs. CHANTILLY CREAM (PASTRY CREAM + WHIPPED CREAM): 400g sugar, 8 egg yolks, zest of one lemon, 100g flour, 1 liter of whole milk, 1 vanilla bean.