La Mozzarella In Carrozza

Pasta choux for airy and light bignè

La Mozzarella In Carrozza - Pasta choux for airy and light bignè
Pasta choux for airy and light bignè, perfect to fill with a delicious sweetened cream.

Info
Yields: 55   Prep: 15Min ~ Cooking Time: 20Min   Diff: Medium
Ingredients
- 250ml Water
- 120g Butter
- Pinch of salt
- 150g All purpose flour
- 4 or 5 Eggs (according to their size)

Directions

- In a large pot add the water, butter (diced into cubes) and a pinch of salt. As soon as it starts to boil, remove from the heat and add the flour all at once.

- Place the pot again on low heat and stir vigorously until all the ingredients are combined into a ball. The dough is ready when it leaves a white skin over the bottom of the pan and starts to sizzle.

- Put the batter into the bowl of a stand mixer, and when it is cold, add the eggs one at a time.

- Beat very well between each addition, the dough should be glossy and creamy. Once ready, transfer it into a piping bag.

- Butter very well a baking tray and pipe over it the bignè. Bake at 200 degrees for 15 minutes. 

- Once ready, let the bignè cool completely before filling with custard cream or simple whipped cream.