Bigne'

Buongiorno,

the best way to start the week? A dessert!!!

It is a simple dough with very simple few ingredients.

The origins of the Bigne' are from Italy and then they arrived also in France; the name Bigne and Choux are French.

Choux means Cabbage because the shape of Bigne is similar to a Cabbage.

You can use them as dessert, stuffed with a sweet cream (today I prepared them with Lemon cream) or salted with cream cheese or tuna cream etc, for your appetizers.

Here are the ingredients and the steps. You can find the video recipe in my Instagram page or in my YouTube channel.

Ingredients

• 1/2 Liter Water

• 200gr/ 7/8 cups Lard or Butter

• 400 gr / 2+1/2 cups Flour

• 12 Eggs

Steps

1. Boil the Water with the Lard/Butter

2. Add the Flour and start mixing very well

3. Cook again, very slowly, for 10 minutes, mixing

4. Stop cooking and let it cool down

5. Add the Eggs, one at time until the dough absorbs them

6. Finally, prepare your Bignes shape, using a sac a poche, and placing them in a baking pan

7. Bake them, 450F for 10/15 minutes

8. Cool them down and stuff them as you prefer.

Buon Appetito