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Bigne (choux pastry) with Tiramisu Mascarpone Cream

Bigne (choux pastry) with Tiramisu Mascarpone Cream

5 from 1 vote
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Cookies and Pastries
Cuisine Italian, Japanese


  • 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.
  • Tiramisu`Mascarpone Cream
  • 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.


Keyword bigne, tiramisu
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