Bignè di San Giuseppe Recipe Guide

Bignè di San Giuseppe, also known as Saint Joseph’s cream puffs, are a delightful Italian pastry traditionally made to celebrate Saint Joseph’s Day (March 19). These light, airy pastries are filled with a rich custard or cream filling. From my own personal experience, these pastries may seem intimidating at first, but once you break them down into manageable steps, you’ll see that they are easier to make than you might think. Let me show you how I make these delicious treats, and hopefully, you’ll be inspired to give them a try.

What to Expect:

• Texture: The bignè should be light, airy, and slightly crispy on the outside with a creamy filling on the inside.
• Taste: The combination of the delicate, buttery choux pastry and the rich, vanilla pastry cream is a match made in heaven.

Recipe Overview:

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Time to Stand: 1 hour (to cool and set)
• Total Time: 1 hour 55 minutes
• Ease of Cooking: Moderate
• Servings: 12-15 bignè
• Calories (per bigné): ~250-300 kcal (depending on the filling used)
• Cost of Ingredients: Moderate (depends on the quality of the ingredients)
• Cuisine: Italian
• Course: Dessert or Pastry

Equipment Needed:

• Baking sheet
• Parchment paper
• Medium saucepan
• Mixing bowls
• Hand mixer or whisk
• Large piping bag with a plain tip
• Small saucepan (for the custard)
• Check out the must-have equipment and ingredients for making a Savory  #bignèdisangiuseppe  here.

Ingredients:

For the Choux Pastry:

• 125g (1/2 cup) butter
• 250ml (1 cup) water
• 1 tsp sugar
• 1/2 tsp salt
• 150g (1 cup) all-purpose flour
• 5 large eggs, room temperature
• 1 tsp vanilla extract (optional)

For the Pastry Cream (Filling):

• 500ml (2 cups) whole milk
• 1 vanilla bean (or 1 tsp vanilla extract)
• 4 large egg yolks
• 100g (1/2 cup) sugar
• 40g (3 tbsp) cornstarch
• 50g (2 tbsp) butter
• Check out the must-have equipment and ingredients for making a Savory  #bignèdisangiuseppe  here.

Method:

Step 1: Prepare the Choux Pastry

1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Set it aside.
2. In a medium saucepan, combine water, butter, sugar, and salt over medium heat. Stir occasionally until the butter has melted completely.
3. Bring the mixture to a boil, and then add the flour all at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a ball. This should take about 3-4 minutes.
4. Remove from heat and let it cool for 5 minutes. This step is important to prevent the eggs from scrambling when added.
5. Add the eggs one at a time, mixing thoroughly after each addition. The dough should be smooth, shiny, and slightly sticky.
6. If you wish, add a teaspoon of vanilla extract for extra flavor.
7. Pipe the dough onto your prepared baking sheet in small rounds, about the size of a golf ball (about 1 1/2 inches in diameter). Leave some space between each puff as they will expand during baking.

Step 2: Bake the Choux Pastry

1. Bake in the preheated oven for 25-30 minutes, or until the bignè are golden brown and puffed up. Do not open the oven during the first 20 minutes to ensure they puff properly.
2. Once golden, remove from the oven and allow to cool on a wire rack. Let them rest for about 1 hour to cool completely before filling.

Step 3: Prepare the Pastry Cream Filling

1. Heat the milk with the vanilla bean (split and scraped) in a saucepan over medium heat until just boiling. If using vanilla extract, add it later.
2. While the milk is heating, whisk the egg yolks, sugar, and cornstarch in a bowl until thick and pale.
3. Once the milk is hot, slowly pour it into the egg mixture while whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and begins to boil. This should take about 2-3 minutes.
5. Remove from heat, stir in the butter, and let the pastry cream cool. If using vanilla extract, add it now.
6. Once the cream has cooled, transfer it to a piping bag.

Step 4: Assemble the Bignè di San Giuseppe

1. Once the choux pastry has cooled, cut a small slit in the side of each puff or make a hole in the bottom using a sharp knife.
2. Pipe the cooled pastry cream into each puff until full. You can also use a spoon to fill them, but a piping bag ensures a cleaner and neater result.
3. Optionally, dust with powdered sugar before serving.

Variations and Tips:

• Custard Filling: You can make a variation with a lighter whipped cream filling or a mixture of pastry cream and whipped cream for a more delicate texture.
• Chocolate Ganache: For a different twist, drizzle a bit of chocolate ganache over the top of each bigné.
• Dairy-Free: For a dairy-free version, substitute butter with dairy-free margarine and use almond or oat milk in the pastry cream.
• Gluten-Free: If you need a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking.
• Check out the must-have equipment and ingredients for making a Savory  #bignèdisangiuseppe  here.

Nutritional Information (Per Serving):

• Calories: ~250-300 kcal
• Fat: 18g
• Carbs: 25g
• Protein: 3g
• Sugar: 15g

Notes:

• Storage: These pastries are best served fresh, but you can store them in an airtight container in the fridge for up to 2 days.
• Serving Tip: They are wonderful on their own, but also perfect with a nice cup of espresso for an authentic Italian treat.

I hope this guide has made making Bignè di San Giuseppe seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment.