If I were to imagine Bigne with Tiramisu Mascarpone Cream as a person I would characterize them as “easy-going” because that is the exact feeling you get while baking them.
So, you may have noticed, if you are a frequent visitor of this blog, that I already wrote a piece about bigne’s ( or choux pastry) and you may also be asking yourself, ‘why to write another thing about bigne’s ?’, and my answer is because they are so damn good.
Ok I kinda got carried away there I mean they are good but it’s not just that. You can literally do anything with bigne’s!
Anything…? Ok not anything anything but you can make/prepare them in many different ways. Bigne’s can be savory, sweet, or sour. They can be the decoration or the main course. You can put five million different types of filling and decorate them as you please. And this is the reason they are one of my things to bake because you can let your imagination go wild. Otherwise, enough about my love bigne’s in general, let’s get to recipe!!!
These bigne have a little sweet, gooey twist inside of them …. Tiramisu Mascarpone Cream!
You might remember this cream if you’ve peaked at my tiramisu recipe. Now if you’ve ever tried mascarpone cream, and I hope everyone has and if you didn’t I feel sorry for you but at least now you can try it, it is a soft, delicate cream that makes me want to just chug an entire gallon of it on the daily but, alas, I can’t do that unless I actually want to die from organ failure.
- unsweetened cocoa powder
Bigne (Choux Pastry)
- 120 ml water ½ cup
- 50 g butter ~3.5 tablespoons
- 2 eggs
- 60 g flour ¼ cup
- 1 pinch of salt
- ½ tbsp sugar
Tiramisu Mascarpone Cream
- 250 g mascarpone cheese 9 oz
- 3 separated eggs
- 80 g sugar 3 oz
Bigne (Choux Pastry)
- Pour the water into a saucepan, add the butter, sugar, and salt and bring to boil.
- Remove the pan from the heat and add the flour, stirring continuously avoiding lumps.
- Place the saucepan back on low heat and stir vigorously slamming the mixture with a wooden spoon, until the dough combines and begins to come away from the sides of the pan (you will see the white film on the walls of the pan).
- Remove the pan from the heat and let the mixture cool down.
- Add the eggs one by one to the cool mixture and mix very well.
- Spoon the dough into a pastry bag and pipe the desired shape onto the baking sheet.
- Bake in the preheating oven at 200°C (400°F) until the choux pastry shells puff up and are golden brown.
- Work the egg yolks in a mixer at maximum speed with the sugar until the mixture becomes light and smooth.
- With the mixer in action add the mascarpone cheese little by little amalgamating it very well to avoid lumps.
- In a clean bowl whip the egg whites, then incorporate them into the mixture of mascarpone cream with a spatula from top to bottom until you get a smooth cream.
- Put the cream into a pastry bag with a thin tip and fill the bigne from the bottom.
- Dust with unsweetened cocoa powder.