Light as air, these Heavenly Bignè Clouds are Italian cream puffs that melt in your mouth with each bite. They are fluffy on the exterior and smooth on the inside. They are a wonderful blend of texture and flavor, made with delicate choux pastry and filled with a rich vanilla pastry cream. These delightful little clouds are ideal for parties, dessert platters, or just indulging in a little Italian decadence. They can be finished with a coating of powdered sugar or a drizzle of chocolate glaze. Heavenly Bignè Clouds offer a little taste of the good life, whether they are presented at a dinner party or paired with an espresso.
Heavenly Bignè Clouds
Rated 5.0 stars by 1 users
Servings
20
Prep Time
30 minutes
Cook Time
25 minutes
Calories
150
Light as air, these Heavenly Bignè Clouds are Italian cream puffs that melt in your mouth with each bite. They are fluffy on the exterior and smooth on the inside. They are a wonderful blend of texture and flavor, made with delicate choux pastry and filled with a rich vanilla pastry cream. These delightful little clouds are ideal for parties, dessert platters, or just indulging in a little Italian decadence. They can be finished with a coating of powdered sugar or a drizzle of chocolate glaze. Heavenly Bignè Clouds offer a little taste of the good life, whether they are presented at a dinner party or paired with an espresso.
Ingredients
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1 cup (240 ml) water
½ cup (115 g) unsalted butter
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1 tbsp sugar
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¼ tsp salt
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1 cup (125 g) all-purpose flour
4 large eggs
2 cups (500 ml) whole milk
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½ cup (100 g) granulated sugar
4 large egg yolks
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¼ cup (30 g) cornstarch
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1 tsp vanilla extract or 1 vanilla bean
Zest of ½ lemon (optional)
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Powdered sugar (for dusting)
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Chocolate glaze (melted dark chocolate + a bit of cream)
For the choux pastry
For the pastry cream filling
Optional topping
Directions
Prepare the Choux Pastry
In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
Add flour all at once and stir vigorously with a wooden spoon until the dough pulls away from the sides of the pot and forms a ball (1–2 minutes).
Transfer the dough to a bowl and let it cool slightly (5–10 minutes).
Beat in the eggs one at a time, mixing well after each addition. The dough should be smooth and pipeable, not runny.
Bake the Bignè
Preheat oven to 400°F (200°C).
Transfer dough to a piping bag fitted with a round tip. Pipe small mounds (about 1½ inches wide) onto a baking sheet lined with parchment paper.
Wet your fingertip and smooth the tops if needed.
Bake for 20–25 minutes until puffed and golden. Do not open the oven while baking.
Turn off oven, crack the door, and let puffs sit for 5 minutes to dry out.
Cool completely on a wire rack.
Make the Pastry Cream
- In a saucepan, heat the milk with the vanilla and lemon zest (if using) until just simmering.
- In a bowl, whisk egg yolks with sugar until pale. Add cornstarch and whisk until smooth.
- Slowly pour hot milk into egg mixture while whisking, then return the mixture to the pot.
- Cook over medium heat, stirring constantly, until thick and bubbling.
- Remove from heat, strain if needed, and chill with plastic wrap touching the surface.
Fill the Bignè
- Once the cream and puffs are cool, poke a hole in the bottom or side of each puff.
- Fill a piping bag with pastry cream and pipe into each puff until filled.
- Dust with powdered sugar or drizzle with chocolate glaze.
Recipe Note
Serving Tips
Serve chilled or at room temperature.
Best eaten the same day but can be stored in the fridge (unfilled shells freeze well too).