Italian Pastries

How to make fried pastry cream puffs

The best Italian fried pastry cream puffs (bigne alla crema pasticcera). A classic recipe of one of the most famous Italian pastry.


Adapted to cookbook  Florentine (Hardie Grant Books)


SERVING: Makes 12 cream puffs


For the pastry cream:

  • 2/3 cup (120 grams) granulated sugar
  • 2 tablespoons (1 ounce or 30 grams) cornstarch
  • 4 egg yolks
  • 2 cups (500 milliliters) milk, warmed
  • 1 teaspoon vanilla extract (or half a vanilla pod, seeds scraped)

For the bignè:

  • 1 cup (250 milliliters) water
  • 1/3 cup (75 grams or 5 tablespoons) butter
  • 3 tablespoons granulated sugar
  • 1 cup (125 grams) flour
  • 4 eggs
  • vegetable oil, for frying
  • confectioners’ sugar, for dusting



For the pastry cream:

Whisk the yolks and sugar together until pale and creamy.

egg and sugar mix


Stir in the cornstarch.

Transfer to a saucepan and place over low heat.

butter and vanilla mix butter, eggs and vanilla mix

Add the milk, little by little, stirring between each addition.

Add the vanilla.

butter, egg and vanilla mix butter, egg and vanilla mix

Stir continuously with a whisk or wooden spoon until smooth and thick, about 10 minutes.

Look for a consistency like mayonnaise (it will firm up further when chilled). Do not let it boil.

Remove from the heat.

Cool the cream quickly by transferring to a mixing bowl (or something shallow like a baking dish) set over an ice water bath.

raw pastry cream pastry cream

Cover with plastic wrap, making sure the plastic is on the surface of the pastry so it doesn’t develop a skin.

Once the cream is a bit cooler, chill in the refrigerator to cool completely before using.

For the bignè:

Combine water, butter, and sugar in a saucepan and bring to the boil.

Turn the heat down to medium-low and add the flour, stirring continuously until you see the mixture become very smooth and come away from the sides and bottom of the pan.

pastry cream pastry cream

It should look like a smooth ball of dough. Remove from the heat.

Stir the eggs directly into the saucepan (or you can transfer this mixture to a stand mixer, then add the eggs) and whisk by hand or with electric beaters for several minutes, or until the mixture becomes smooth and sticky (you should see it go from looking lumpy like scrambled eggs to becoming very smooth, thick, and quite sticky). Let rest, covered, for 30 minutes.

pastry cream puffs pastry cream puffs

When you are ready to cook the bignè, set a medium saucepan filled with enough vegetable oil so that they the bignè can float over low heat.

Test the temperature of the oil by dropping in a small bit of batter: It should should sizzle lightly around the edges with many tiny bubbles.

Scoop a heaped tablespoon of the batter, then use another tablespoon to help scrape the mixture into a ball or a blob and drop it carefully into hot oil.

Cook a few at a time, but not too many at once because these will puff up to double their size, at least!

Cook the bignè slowly over low heat, turning them occasionally, for about 10 minutes, or until they are golden and very puffed, turning the heat up every so slightly towards the end.

pastry cream puffs


During frying they should split partially and begin growing further—this gives them their characteristic “bumpy” look. If they brown too quickly too early, the oil is too hot and you need to turn the heat down.

When done, leave to drain on kitchen paper and continue frying the rest of the batter. Let the bignè cool completely.

Make a small incision at the bottom of the bigne.

With a piping bag, pipe the chilled pastry cream into each bignè until full.

Dust with confectioners’ sugar before serving.

Naturally, these are best when made on the day, but if time is working against you, you can successfully make these bignè the night before and fill them the next day for serving.

The pastry cream puffs keeps well for several days in the refrigerator.






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