Bigné alias Vanilla petits choux

These small delicacies are sold at any pastry shop in Milan. They are my favourite mignons and I could eat tons of them. They are called bigné.

You can actually get different variations of it with different fillings, among others you can buy some with chocolate fillings instead and glased with sugar. But the simple ones with vanilla custard are definitively and by far my all time favorites.

Petits choux to be filled 30/12-2012

Ingredients
Petits choux
Vanilla custard
Powdered sugar (if you have it, you can have "vanilla tasting powdered sugar")

For the recipes, follow the links above! 30 petits choux or some more will require vanilla custard made of around 0,5 liter milk+cream.




Instructions

Put the vanilla custard in a decorating bag with a decorating tip with a round hole. Stick the decorating tip through the bottom of each petit choux as far up as possible (might require a decisive insertion) and make sure to fill it completely by pulling out the tip slowly while the choux is filled.. Sometimes, this process might create some "leak" somewhere else in the petit choux, but that is no drama really. Just remove the exceeding amount of cream that has leaked.

Bigné with vanilla custard 31/12-2012

Sprinkle the vanilla flavoured powdered sugar over the petits choux before serving.