Decadent Pistachio Cream Bignè

Decadent Pistachio Cream Bignè

60 mins
medium
6 servings

Enjoy these airy, golden-brown bignè filled with a smooth pistachio cream. A delightful dessert perfect for any occasion.

BignèDessertPistachio

Equipment Needed

  • Baking sheet
  • Electric Mixer
  • Piping Bag
  • Saucepan
  • Whisk

Ingredients

  • 125.00 gWater(Filtered water is recommended.)
  • 40.00 gUnsalted Butter(Use high-quality butter for best flavor.)
  • 75.00 gAll-Purpose Flour(Ensure flour is at room temperature.)
  • 1.00 pinchSalt(Use sea salt for a subtle flavor.)
  • 2.00 Large Eggs(Room temperature eggs for better incorporation.)
  • 250.00 gFull-Fat Coconut Cream(Whip until stiff peaks form.)
  • 50.00 gPistachio Paste(For a vibrant pistachio flavor.)
  • 20.00 gGranulated Sugar(Optional for extra sweetness.)
  • 20.00 gPistachio Crumble(For garnish)

Instructions

1

Combine water and butter in a saucepan over medium heat. Stir until butter is melted.

Estimated time: 2 minutes

2

Whisk in flour and salt until a smooth ball forms.

Estimated time: 3 minutes

3

Remove from heat and let cool slightly.

Estimated time: 1 minutes

4

Gradually add eggs, one at a time, mixing until smooth and glossy.

Estimated time: 5 minutes

5

Pipe bignè onto a baking sheet lined with parchment paper.

Estimated time: 3 minutes

6

Bake at 180°C (350°F) for 15 minutes, then increase to 200°C (400°F) for another 10 minutes.

Estimated time: 25 minutes

7

Whip coconut cream until stiff peaks form. Gently fold in pistachio paste and sugar (if using).

Estimated time: 5 minutes

8

Fill cooled bignè with pistachio cream.

Estimated time: 2 minutes

9

Garnish with pistachio crumble.

Estimated time: 1 minutes

10

Serve immediately and enjoy!

Estimated time: 1 minutes