
Cream Puffs/Baked Bigne di San Giuseppe
Ingredients (11)
- FOR THE CHIOUX PASTRY:
- 3/4 cup water (176 grams)
- 11/2 teaspoons sugar
- 7 tablespoons butter (98 grams)
- 1 pinch salt
- 1 cup flour (130 grams)
- 4 large eggs (room temperature) (each egg should weigh 60-61 grams with shell)
- CHANTILLY CREAM FILLING:
- 1 cup whole or whipping cream (240 grams)
- 1/2 teaspoon vanilla
- 2 tablespoons icing /powdered sugar (sifted)
Directions
Learn how to make this recipe at An Italian in my Kitchen