Recipe
2 eggs
50 g butter
75 g flour (farina 00)
150 ml water
Pearl sugar
3 dl heavy cream
Preheat the oven to 200°C. In a saucepan, combine water and butter, heating until the butter is fully melted. Add the flour all at once, remove the pan from the heat, and stir quickly until the dough forms a ball and pulls away from the sides of the pan.
Let the dough cool completely before adding the eggs to prevent the bignè from tasting eggy. Add the eggs one at a time, mixing well after each addition. Transfer the dough into a piping bag and pipe small logs onto a baking sheet. Sprinkle pearl sugar on top before baking.
Bake in the middle of the oven for 25 minutes without opening the oven door (opening it may cause the bignè to deflate). Once they have risen, lower the temperature to 180°C and bake for another 5 minutes. Leave the bignè to cool in the oven to help them dry out inside.
Whip the cream and add sugar if desired. Once the bignè have cooled completely, cut them open (like a sandwich) and fill them with whipped cream. Enjoy! ❤️
