A delicious recipe perfect for the Christmas period, beautiful both to the eye and to the palate. Ideal for those who want to make a delicious dessert quickly and easily.
To prepare the Bignè, put a saucepan with the butter cut into cubes, the water, the salt and the sugar and mix well until all the ingredients are blended. Bring the mixture to a boil, then add the flour all at once, stirring quickly to form a paste. At this point, cook for another couple of minutes, then turn off the heat and let it cool down
Take a mixer with a leaf hook and pour the dough into it. Activate the machine and add one egg at a time, taking care to add the next one only when the previous one is completely incorporated into the mixture. If after adding 4 eggs the compound is soft enough it means it's ready, if instead the compound looks a little hard, I suggest you add a fifth egg.
Take a baking tray and cover it with parchment paper. Pour the mixture into a pastry bag with a large nozzle and form the cream puffs on the pan. Bake at 200°C for about 20 minutes, taking care not to close the oven completely. You can keep it open with the help of a spoon.
In the meantime, whip the cream and put it in the fridge to firm up. When it is compact enough, put it in a sac à poche with the smallest nozzle and fill the puffs with it, which obviously must be cold. Before serving the cream puffs, add the chocolate cream and sprinkle with icing sugar.