Cream Puffs (Bignè)
Ingredients
Dough
- 1 cup water
- ½ cup butter
- 1 cup flour
- 4 eggs
Filling #1
- 2 cups milk
- lemon zest from 1 lemon
- 2 tsp vanilla extract
- 4 egg yolks
- ¾ cup sugar
- ⅓ cup cornstarch
Filling #2
- 1 cup whipping cream
- 1 package vanilla instant pudding enough for 4 servings
- 1¼ cup milk
- 1 tsp vanilla extract
Topping
- Melted chocolate to drizzle
- Powdered sugar to dust on top
Instructions
For the dough:
- Preheat oven to 350°F.
- Combine the water and butter in a medium pot over med-high heat.
- When the mixture just begins to boil, take it off the heat.
- Add the flour, stir constantly until the dough pulls away from the sides of the pot.
- Add the eggs one at a time, stirring vigorously until you get a smooth dough.
- Spoon or pipe the dough into 1½ inch diameter rounds onto a lined baking sheet, about 1 inch apart.
- Bake for 20-30 minutes or until golden brown.
- Turn the oven off and allow the puffs to dry out in the oven with the door kept slightly open.
For filling #1:
- In a large bowl, whisk the egg yolks and sugar until light and smooth. Whisk in the cornstarch. Set aside.
- In a pot heat the milk, vanilla and lemon zest on medium heat until it just starts to boil, then turn off the heat.
- In small portions, pour the milk into the egg mixture while whisking to temper the eggs.
- Once all the milk has been added, return the entire mixture to the pot and turn the heat on low.
- Whisk continuously until it becomes thick. Transfer to a bowl and place a piece of plastic wrap over the cream, with the plastic wrap touching the top layer of the cream to prevent a hard skin from forming.
- Let cool completely and refrigerate.
For filling #2:
- Beat the whipping cream until stiff peaks form. Set aside.
- Whisk together the instant vanilla pudding mix and the milk until it thickens.
- Gently fold together the whipped cream, vanilla extract, and pudding.
Assembly:
- Cut a slit into each puff.
- Pipe in the cream filling.
- Drizzle each with chocolate and dust with powdered sugar.