HOW TO MAKE ITALIAN CREAM PUFFS RECIPE (bignè alla crema) - Alice Contesini

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor while reducing saturated fat.

pastry cream

🥗Healthier: Greek yogurt

💰Cheaper: vanilla pudding

Greek yogurt provides creaminess with less sugar.

chocolate sauce

🥗Healthier: dark chocolate

💰Cheaper: chocolate syrup

Dark chocolate is richer in flavor and antioxidants.

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: store-bought whipped topping

Coconut whipped cream is dairy-free and lighter.

Pour water into a pot.

Add butter, salt, and sugar to the pot.

Heat on high until the butter melts and mixture starts to boil.

Add flour all at once and stir with a spoon.

Lower heat to medium and cook for a couple of minutes.

Transfer the dough into a mixer and add two eggs one at a time, waiting for the first to be absorbed before adding the second.

Transfer the batter into a piping bag.

Prepare a tray covered with parchment paper for piping the beignet.

Pipe the beignet onto the tray.

Dip a finger in cold water and smooth out any edges on the beignet to prevent burning.

Bake the beignet at 400°F for 15 minutes.

Lower the temperature to 350°F and bake for another 12 minutes.

Open the oven door and let the beignet cool down inside the oven once it's off.

Slice the cooled beignet in half.

Put vanilla custard into a piping bag and pipe custard into the bottom of each beignet half.

Put whipped cream into a piping bag with a star tip and pipe a swirl on top of the custard.

Place the top half of the beignet over the whipped cream.

Finish with a dusting of icing sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens