Stuffed mignon

Here’s  to people who doesn’t matter because  “it’s kid stuff” or that who fears aging! In my opinion birthday  is sacred and I like celebrating with everyone. Every year the real problem is the same: how to cook someting good, nice but even easy to carry everywhere I’d like to celebrate?

Mmmm…  For my 2019 +34  this is my answer: chocolate, coconut and caramel in lovely bites!

 

MAKES 50 – 60 BITES
READY IN 40’

 

 

INGREDIENTS

1½ glass water

12 oz cold butter, cubed

1 pinch of salt

12 oz all-purpose flour

5 tablespoons milk

2 eggs

1 pinch vanilla extract

1 pinch sugar

 

Butter to taste (for baking tray)

 

½ tavoletta di cioccolato fondente

1 noce di burro

 

1 bowl custard (here the recipe)

1white chocolate bar

1 dark chocolate bar

 

3 tablespoons icing sugar

1 tablespoon water

Coconut flour to taste

 

½ dark chocolate bar

1 tablespoon butter

chopped hazelnuts to taste

 

6 oz sugar

2,5 oz water

 

 

 

STEP 1: MAKE THE PASTRY

Combine the water, butter and salt in a pot and bring to the boil. Add the flour and stir continuously until the dough comes away from the sides of the pot. Transfer the mixture into a mixer adding little by little, the milk, the eggs, vanilla extract and sugar.

Spoon the dough into a piping bag and pipe small mounds onto a greased baking tray, about 2cm apart.

Cook for 12 minutes in preheated oven at 210°C.

 

STEP 2: MAKE THE FILLING

Divide the custard into three different small bowls.

Add to the first one white chocolate (melted);

Add to the second one dark chocolate (melted).

 

STEP 3: STUFF THE BIGNE’

Place the three creams into three different pastry bags. Make a hole on the bottom of the bignè and fill them with the creams.

 

STEP 4: MAKE THE TOPPING

– FOR COCONUT & WHITE CHOCOLATE BIGNE:

In a small bowl mix icing sugar and water. Dip the bignè top into the topping, then sprinkle with coconut;

 

–  FOR DARK CHOCOLATE BIGNÈ

Melt chocolate with butter, then dip the top of the bignè in it;

 

– FOR CARAMEL BIGNÈ

Melt sugar in water and cook it until it boils getting golden. Dip a teaspoon into the caramel and spread it on bigne.

#getBready & enjoy your meal

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Post Author: Aurora

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