Chiara’s Bignè di San Giuseppe
Ingredients
- 1 cup water
- 50 grams unsalted cultured butter
- 1 pinch salt
- 100 grams flour
- 2 large eggs, room temperature
- 3 tablespoons granulated sugar
- vanilla sugar
- grated lemon rind
- extra virgin olive oil (lots)
- 1 recipe Chiara’s Crema Pasticcera di Nonna Nonnona (pastry cream)
- confectioners' sugar
Instructions
Prepare bigne dough
- In small pot, heat up one cup water with butter and a pinch of salt.
- When water boils, add flour. Mix carefully and cook for 5 minutes. The mixture will become ball-like.
- Remove from heat and let mixture cool at least 15 minutes.
- While mixture is cooling, use electric mixer to beat together eggs and sugar until foamy.
- Once the water-butter mixture has cooked, using a fork beat the egg mixture into the water-butter mixture little by little.
- One the two mixtures are combined, continue to beat with electric mixer. The more you work the mixture, but better.
Cook bigne
- In a large pot, heat up a "batch" of olive oil until hot but not smoking.
- Using a teaspoon or a tablespoon, make small balls of dough and lower them into the oil.
- Continually turn and return the balls until the almost break open.
- When the bigne swell up, remove them from the oil and dry them on paper towels.
- Sprinkle with vanilla sugar.
FIll and serve bigne
- Fill bigne with crema pasticcera, dust with confectioners' sugar, and serve.
Notes
From Antiche Ricette di Roma e Lazio.