Ingredients
Equipment
Instructions
Pastry
- In a saucepan, combine water, butter, and salt. Bring to a gentle boil until the butter melts.Add the flour all at once, stirring quickly with a wooden spoon. It’ll form a soft dough that pulls away from the sides — that’s exactly what you want.
- Take it off the heat and let it cool for about 5–10 minutes. Then, beat in the eggs one at a time. At first it might look weird and clumpy but keep going, it’ll turn smooth and glossy.
- Spoon or pipe little mounds onto a parchment-lined baking sheet (about the size of a walnut).
- Bake at 400°F (200°C) for 25 minutes, until puffed and golden. Don’t open the oven early — they need that steam to stay fluffy inside.
- Let them cool completely before filling.
Cream
- Warm the milk with lemon zest until just steaming.In a bowl, whisk the yolks, sugar, and cornstarch until smooth.
- Slowly pour the warm milk over this mixture while whisking — go slow so you don’t scramble the eggs. Pour everything back into the pot and cook on medium, stirring constantly until it thickens.
- Remove from the heat, stir in vanilla, and cover with plastic wrap touching the surface. Chill until ready to use.
Fill and finish
- Slice the top or poke a small hole in each puff. Fill a piping bag with the cooled cream and gently pipe it in.You can dust them with powdered sugar for a simple finish or dip the tops in melted chocolate for an extra treat.Serve them as soon as you can… they don’t like to wait.
Notes
Patience is key: Don’t rush the pastry. let the dough cool a few minutes before adding the eggs, or it can turn runny. The right texture should be smooth, shiny, and thick enough to hold its shape.
Bake until deeply golden: Lightly baked puffs tend to collapse as they cool. A good bigné should feel crisp and sound hollow when tapped underneath.
Hands off the oven door: It’s tempting to peek, but opening the oven early can make the steam escape and that steam is what helps them puff.
Cool completely before filling: Even a little warmth can make the cream melt or turn soggy.
Calorie & Fat Contributors
Pastry dough (choux/pâte à choux) – primary fat and calorie source from butter and eggs.
Cream filling – contributes most of the sugars and additional fat.
Optional toppings (powdered sugar, chocolate glaze) can increase sugar and calorie content.
Nutrition Facts (Estimated) – Bigné
Italian Cream Puffs Serving size: 1-piece (~60 g) Calories: 210
| Nutrient | Amount | %DV |
|---|---|---|
| Total Fat | 12g | 15% |
| └ Saturated Fat | 7g | 35% |
| Cholesterol | 50mg | 17% |
| Sodium | 90mg | 4% |
| Total Carbohydrate | 21g | 8% |
| └ Dietary Fiber | 0.5g | 2% |
| └ Total Sugars | 10g | — |
| └ Added Sugars | 8g | 16% |
| Protein | 4g | 8% |
| Calcium | 40mg | 3% |
| Iron | 0.6mg | 3% |
| Potassium | 60mg | 2% |
Cream filling – contributes most of the sugars and additional fat.
Optional toppings (powdered sugar, chocolate glaze) can increase sugar and calorie content.