Mediterranean Bignè

Wonderful salty Bignet
AuthorCasa del GustoCategoryDifficultyBeginner

Wonderful salty Bignet

Yields2 Servings
 100 ml Milk
 100 g Butter
 150 ml Water
 150 g Flour 00
  Eggs
 Salt
 Sugar
Filling cream of ricotta and herbs:
 250 g Ricotta cheese
 80 g Parmesan
 Dry Chives
 Salt, pepper, some chopped garlic and olive oil to taste
1

Place a pan over low heat until the butter, salt and sugar have melted, then bring to boil. Take off the heat, add all the flour and beat energetically with a wooden spoon until the dough comes away from the sides of the pan.

2

Leave to cool for 5 mins, then beat in the eggs one at the time until you have a stiff, glossy mixture.

3

Fill a sac a poche with the mixture and use it to create a bun shape on a baking tray.
Cook with fan oven at 180° for 15 min and then at 100/120° for another 10 min.
Leave to cool.

4

For the filling mix:
In a bowl mix ricotta cheese, parmesan, a drizzle of olive oil and dry chives until the mixture becomes creamy.

5

Season the cream with salt, pepper and chopped garlic.
Once the bun has cooled down, cut in a half and fill it with the filling mix and other ingredients that you like.

Recipe by Chef Laura Giannella

Ingredients

 100 ml Milk
 100 g Butter
 150 ml Water
 150 g Flour 00
  Eggs
 Salt
 Sugar
Filling cream of ricotta and herbs:
 250 g Ricotta cheese
 80 g Parmesan
 Dry Chives
 Salt, pepper, some chopped garlic and olive oil to taste

Directions

1

Place a pan over low heat until the butter, salt and sugar have melted, then bring to boil. Take off the heat, add all the flour and beat energetically with a wooden spoon until the dough comes away from the sides of the pan.

2

Leave to cool for 5 mins, then beat in the eggs one at the time until you have a stiff, glossy mixture.

3

Fill a sac a poche with the mixture and use it to create a bun shape on a baking tray.
Cook with fan oven at 180° for 15 min and then at 100/120° for another 10 min.
Leave to cool.

4

For the filling mix:
In a bowl mix ricotta cheese, parmesan, a drizzle of olive oil and dry chives until the mixture becomes creamy.

5

Season the cream with salt, pepper and chopped garlic.
Once the bun has cooled down, cut in a half and fill it with the filling mix and other ingredients that you like.

Recipe by Chef Laura Giannella

Mediterranean Bignè

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