Bignè di San Giuseppe Recipe: Step-by-Step Guide

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#Bignè di Sangiuseppe

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Course Dessert

Cuisine Italian

Equipment

• Medium saucepan
• Mixing bowl
• Wooden spoon
• Pastry bag
• Frying pan (if frying) or baking tray (if baking)

Ingredients

  

• Ingredients: For the Dough:
• 100 g all-purpose flour
• 75 g unsalted butter
• 2 tbsp sugar
• 4 large eggs
• 200 ml water
• A pinch of salt
• For the Pastry Cream Filling:
• 500 ml milk
• 4 egg yolks
• 100 g sugar
• 40 g cornstarch
• 1 tsp vanilla extract
• Zest of one lemon optional
• For Frying if desired:
• Vegetable oil for frying
• For Garnishing:
• Powdered sugar optional

Instructions

 

• Step 1: Prepare the Dough (Pâte à Choux)
• Heat the mixture: In a saucepan, add the water, butter, sugar, and salt. Heat gently over medium heat until the butter melts completely.
• Add the flour: Remove the pan from heat and stir in the flour all at once. Return to heat and continue stirring until the dough forms a smooth ball and pulls away from the sides of the pan.
• Cool slightly: Let the dough cool for about 5 minutes.
• Add eggs: One at a time, beat the eggs into the dough, making sure each egg is fully incorporated before adding the next. The dough should become smooth and shiny.
• Step 2: Shape the Dough
• Fill the pastry bag: Spoon the dough into a pastry bag fitted with a large round tip.
• Pipe the dough: Pipe small rounds (about 1 ½ inches in diameter) onto a baking sheet lined with parchment paper or into preheated oil if frying.
• Step 3: Cooking Options
• Frying Method (Traditional): Heat the oil to 350°F (175°C). Fry the bignè in batches, turning them occasionally until they are golden brown (about 4-5 minutes). Transfer them to a paper towel-lined plate to drain the excess oil.
• Baking Method (Healthier Alternative): Preheat your oven to 375°F (190°C). Bake the bignè for about 20-25 minutes or until golden and puffed up.
• Step 4: Make the Pastry Cream
• Heat the milk: In a medium saucepan, bring the milk and lemon zest (if using) to a simmer.
• Whisk egg yolks and sugar: In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
• Temper the eggs: Slowly pour the hot milk into the egg mixture while whisking constantly, then return the mixture to the saucepan.
• Cook the cream: Stir the mixture over medium heat until it thickens, about 3-4 minutes. Once thickened, remove from heat and stir in the vanilla extract.
• Cool: Let the pastry cream cool completely before using.
• Step 5: Fill the Bignè
• Fill the pastry bag: Once the pastry cream is cool, fill a clean pastry bag with the cream.
• Pipe the filling: Using a small round tip, insert the tip into the bottom of each bignè and fill with the pastry cream.
• Step 6: Garnish and Serve
• Dust with powdered sugar: To finish, dust the filled bignè with powdered sugar before serving.
• Variations and Tips:
• Dairy-Free Version: Substitute butter with plant-based margarine and use almond or oat milk in the pastry cream for a dairy-free option.
• Baked Version: If you prefer a lighter option, opt for the baked method instead of frying. The result is slightly crispier but equally delicious.
• Filling Alternatives: You can also fill these bignè with whipped cream, chocolate ganache, or fruit compotes for a more decadent variation.
• Gluten-Free Option: Use a gluten-free flour blend in place of regular flour, but be sure to use one that’s suitable for pastries to avoid any textural issues.
• Zest it Up: Add some lemon or orange zest to the dough for a citrus twist.

Bignè di San Giuseppe, a delicious Italian pastry traditionally prepared for St. Joseph’s Day, is a light and crispy cream-filled treat that’s sure to satisfy your sweet tooth. From my own personal experience, I can tell you that these little pastries are versatile, can be filled with different creams, and are perfect for any occasion. Let me show you how I make them in a way that’s beginner-friendly, with variations and tips for dietary needs.

Notes on What to Expect:

Expect golden, crispy bites filled with smooth, sweet pastry cream. They should be light and airy on the outside, with a creamy, indulgent center. Based on my overall experience, Bignè di San Giuseppe is perfect for a celebration or an afternoon treat. The best part is how adaptable this recipe is, from fillings to cooking methods, giving you options to cater to different dietary needs or flavor preferences.

Enjoy making these delightful Italian pastries, and don’t be afraid to experiment with the flavors to make them your own.

Quick Meal Facts:

• Prep time: 30 minutes
• Cook time: 25 minutes
• Time to stand: 10 minutes
• Total time: 1 hour, 5 minutes
• Ease of cooking: Medium
• Servings: 8-10 pastries
• Calories: Approximately 180 calories per pastry
• Cost of ingredients: Moderate
• Cuisine: Italian
• Course: Dessert
• Equipment needed:
  • Medium saucepan
  • Mixing bowl
  • Wooden spoon
  • Pastry bag
  • Frying pan (if frying) or baking tray (if baking)
  • Check out the right equipment and Ingredients that you need for making  #bignèdisangiuseppe here 

Ingredients:

For the Dough:

• 100g all-purpose flour
• 75g unsalted butter
• 2 tbsp sugar
• 4 large eggs
• 200ml water
• A pinch of salt

For the Pastry Cream Filling:

• 500ml milk
• 4 egg yolks
• 100g sugar
• 40g cornstarch
• 1 tsp vanilla extract
• Zest of one lemon (optional)

For Frying (if desired):

• Vegetable oil for frying

For Garnishing:

• Powdered sugar (optional)
• Check out the right equipment and Ingredients that you need for making  #bignèdisangiuseppe here 

Method: How to Make Bignè di San Giuseppe

Step 1: Prepare the Dough (Pâte à Choux)

1. Heat the mixture: In a saucepan, add the water, butter, sugar, and salt. Heat gently over medium heat until the butter melts completely.
2. Add the flour: Remove the pan from heat and stir in the flour all at once. Return to heat and continue stirring until the dough forms a smooth ball and pulls away from the sides of the pan.
3. Cool slightly: Let the dough cool for about 5 minutes.
4. Add eggs: One at a time, beat the eggs into the dough, making sure each egg is fully incorporated before adding the next. The dough should become smooth and shiny.

Step 2: Shape the Dough

5. Fill the pastry bag: Spoon the dough into a pastry bag fitted with a large round tip.
6. Pipe the dough: Pipe small rounds (about 1 ½ inches in diameter) onto a baking sheet lined with parchment paper or into preheated oil if frying.

Step 3: Cooking Options

7. Frying Method (Traditional): Heat the oil to 350°F (175°C). Fry the bignè in batches, turning them occasionally until they are golden brown (about 4-5 minutes). Transfer them to a paper towel-lined plate to drain the excess oil.
8. Baking Method (Healthier Alternative): Preheat your oven to 375°F (190°C). Bake the bignè for about 20-25 minutes or until golden and puffed up.

Step 4: Make the Pastry Cream

9. Heat the milk: In a medium saucepan, bring the milk and lemon zest (if using) to a simmer.
10. Whisk egg yolks and sugar: In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
11. Temper the eggs: Slowly pour the hot milk into the egg mixture while whisking constantly, then return the mixture to the saucepan.
12. Cook the cream: Stir the mixture over medium heat until it thickens, about 3-4 minutes. Once thickened, remove from heat and stir in the vanilla extract.
13. Cool: Let the pastry cream cool completely before using.

Step 5: Fill the Bignè

14. Fill the pastry bag: Once the pastry cream is cool, fill a clean pastry bag with the cream.
15. Pipe the filling: Using a small round tip, insert the tip into the bottom of each bignè and fill with the pastry cream.

Step 6: Garnish and Serve

16. Dust with powdered sugar: To finish, dust the filled bignè with powdered sugar before serving.
17. Check out the right equipment and Ingredients that you need for making  #bignèdisangiuseppe here 

Variations and Tips:

1. Dairy-Free Version: Substitute butter with plant-based margarine and use almond or oat milk in the pastry cream for a dairy-free option.
2. Baked Version: If you prefer a lighter option, opt for the baked method instead of frying. The result is slightly crispier but equally delicious.
3. Filling Alternatives: You can also fill these bignè with whipped cream, chocolate ganache, or fruit compotes for a more decadent variation.
4. Gluten-Free Option: Use a gluten-free flour blend in place of regular flour, but be sure to use one that’s suitable for pastries to avoid any textural issues.
5. Zest it Up: Add some lemon or orange zest to the dough for a citrus twist.
   Read moreBudino di Semolino Recipe: A Creamy Italian Delight

   

Nutritional Information (per bignè):

• Calories: 180
• Fat: 12g
• Carbohydrates: 16g
• Protein: 4g
• Sugar: 7g

Troubleshooting Tips:

• Flat Bignè: If your bignè are flat, the dough might have been too wet. Be sure to cook the flour mixture long enough to dry out the dough.
• Not Puffing Up: If the pastries aren’t puffing, check that your oven or oil is at the correct temperature. Too cool, and they won’t rise; too hot, and they’ll brown too quickly without cooking through.
• Cream Too Runny: If the pastry cream is too thin, you might not have cooked it long enough. Keep whisking until it thickens.