Method:

Step 1: Prepare the Choux Pastry

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Set it aside.

In a medium saucepan, combine water, butter, sugar, and salt over medium heat. Stir occasionally until the butter has melted completely.

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.

Remove from heat and let it cool for 5 minutes. This step is important to prevent the eggs from scrambling when added.

Add the eggs one at a time, mixing thoroughly after each addition. The dough should be smooth, shiny, and slightly sticky.

If you wish, add a teaspoon of vanilla extract for extra flavor.

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

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.

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

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.

While the milk is heating, whisk the egg yolks, sugar, and cornstarch in a bowl until thick and pale.

Once the milk is hot, slowly pour it into the egg mixture while whisking constantly to temper the eggs.

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.

Remove from heat, stir in the butter, and let the pastry cream cool. If using vanilla extract, add it now.

Once the cream has cooled, transfer it to a piping bag.

Step 4: Assemble the Bignè di San Giuseppe

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.

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.

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.