Bigne´ are often associated with sweet pastries, just think to the delicious bigne´ with cream (tap here to see the recipe) or delicious profiteroles without thinking that these delicious morsels of choux pasta are perfect for a rich and delicious aperitif. Playing with fantasy you can fill them with creams and vegetables for a super effect. Let’s see how to make them. Below I propose two delicious fillings, you can always have fun trying more.
Ingredients for about 30 bigne ́
- 150 Gr.flour 00
- 100 Gr. Butter
- 250ml water
- 4 eggs
- 1 salt outlet
For filling with ham mousse
- 150 g cooked ham
- 2 – 3 tablespoons spreadable cheese type robiola or philadelphia
- 1 tablespoon grated Parmesan cheese
- pepper and salt q.b
For filling with gorgonzola and walnuts
- 200 gr sweet gorgonzola
- 10 chopped walnut gherigli
- pepper and salt q.b
Preparing the pasta choux
In a saucepan pour the water, the butter cut into small pieces and add a salt intake.
Put on the fire and melt the butter well turning with a whisk. When the mixture reaches the boil pour the flour in rain and mix vigorously with a wooden spoon.
When the mixture is toothed from the walls of the saucepan, turn off the heat and cool
Once the temperature of the dough has dropped, start incorporating the eggs, one at a time (you must have the speed of incorporating the next only when the previous one is completely absorbed). The dough must be smooth and homogeneous.
Coat an oven tray with baking paper.
Transfer the choux pasta to a sac-à-poche with a wide and smooth nozzle and create small pasta nuts, well spaced one from the other, on the tray. Alternatively, make the pasta nuts with the help of two teaspoons.
Bake the puffs in a preheated oven (better if static) at 180 degrees for 30 minutes.
Let the bigne´ cool .
Preparation of ham mousse
Chop the ham, transfer it to a bowl then add all the other ingredients. Mix well.
Preparation of gorgonzola filling
In a bowl crush the gorgonzola with a fork until you get a cream. if too thick add a few drops of milk. Add the coarsely chopped nuts and a grind of pepper.
Once the bigne´ are cold take the toppings and start filling them. The operation can be done by cutting the bigne ́ sideways and filling it, with the help of a teaspoon, or by transferring the filling in a sac a few equipped with a smooth nozzle.
