Bignè alla Crema – Italian Cream Puffs Recipe

Ingredients

• 125 ml whole milk
• 125 ml water
• 100 g unsalted butter, cubed
• 1 pinch fine salt
• 1 tsp caster sugar
• 150 g 00 flour, sifted
• 4 medium eggs (at room temperature)
• For the pastry cream: 500 ml whole milk
• 4 egg yolks
• 120 g caster sugar
• 40 g cornstarch (maizena)
• 1 tsp pure vanilla extract
• Icing sugar, for dusting

Method

1. Make the pastry cream first: heat the milk with the vanilla in a saucepan until just below boiling. In a bowl, whisk the egg yolks with the sugar until pale, then whisk in the cornstarch. Pour the hot milk over the yolk mixture in a slow stream, whisking constantly, then return everything to the pan. Cook over medium heat, stirring continuously, until the cream thickens and bubbles. Transfer to a clean bowl, press cling film directly onto the surface, and refrigerate until completely cold.
2. Preheat the oven to 200 °C (fan 180 °C). Line two baking trays with parchment paper.
3. Make the choux: combine the milk, water, butter, salt, and sugar in a saucepan. Bring to a full boil over medium heat, making sure the butter is completely melted.
4. Remove from the heat and add all the sifted flour at once. Stir vigorously with a wooden spoon until the dough pulls away cleanly from the sides of the pan and forms a smooth ball. Return the pan to low heat and stir for 1–2 minutes to dry out the dough slightly.
5. Transfer the dough to a stand mixer (or large bowl). Beat on medium speed, adding the eggs one at a time, waiting until each egg is fully incorporated before adding the next. The finished dough should be smooth, glossy, and fall from the spoon in a slow, thick ribbon.
6. Spoon the dough into a piping bag fitted with a plain 1.5 cm round nozzle. Pipe rounds of about 3.5 cm diameter onto the prepared trays, spacing them 4 cm apart. Wet your fingertip and smooth any peaks.
7. Bake for 25–28 minutes until deep golden and completely dry — do NOT open the oven in the first 20 minutes. Transfer to a wire rack and allow to cool completely.
8. Fill a piping bag fitted with a thin nozzle with the cold pastry cream. Pierce each bignè on the base and fill generously until you feel it resist slightly. Arrange on a serving plate, dust with a generous shower of icing sugar, and serve.

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