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.