Schools by Region
- Abruzzo
- Aosta Valley
- Apulia
- Basilicata
- Calabria
- Campania
- Emilia - Romagna
- Friuli - Venezia Giulia
- Lazio
- Liguria
- Lombardy
- Marches
- Molise
- Piedmont
- Sardinia
- Sicily
- Trentino - Alto Adige Sudtirol
- Tuscany
- Umbria
- Veneto
Things to do in Italy
|
|
Recipe Bignè - Choux Pastry
Doses for: 4 personeingredients:
150 grams of water, 100 grams of milk, 100 grams of butter, 3 grams of salt, 5 grams of sugar, 150 grams of flour 0.240 grams of eggs. Creams to taste.
Recipe:
Start by putting in a saucepan, water, milk, salt, sugar and butter and bring it all to a boil. Once the butter has melted, pour it into the flour in one go and mix it with a wooden spoon so that a patina will not have formed on the bottom of the casserole; means that our compound is ready. I then transfer it to the planetary or, failing that, in a bowl and, after having done a little cooling, I start incorporating the eggs making them absorb one at a time. When I finish, I transfer it back to a pastry bag and then with a 1 cm spout, I start to create on a baking sheet covered with parchment paper, puffs with a diameter of about 3 cm. Once the pan is filled, bake at 200 degrees for 20 minutes with the oven door slightly open. After 20 minutes, I lower the temperature to 180 degrees and leave again 10 minutes. After the necessary time, our puffs will be ready to be filled with the creams we prefer!
