Bignole Cream Puffs: A Traditional Italian Carnival Pastry

Bignole di Carnevale, or Carnival cream puffs, are delightful Italian pastries traditionally enjoyed during Carnival season. These airy bites of fried choux pastry are filled with luscious crema pasticcera (custard cream) and dusted with powdered sugar for an irresistible treat. A beloved indulgence during the festive season, bignole are as fun to eat as they are to make.

Why Nonna Suggests This Recipe

1. Carnival Tradition: Nonna says no Carnival celebration is complete without a platter of bignole.
2. Irresistibly Light: The fluffy choux pastry and creamy filling strike the perfect balance of texture and flavor.
3. Festive and Fun: These bite-sized pastries are perfect for sharing and celebrating.
4. Authentically Italian: A recipe passed down through generations, preserving the joy of traditional Italian sweets.
5. Customizable: Beyond custard, you can fill them with chocolate cream, whipped cream, or jam for variety.

Cooking Time

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Cooling and Filling Time: 30 minutes
• Total Time: ~1 hour 25 minutes
• Yield: 20–25 bignole

Ingredients

For the Choux Pastry (Bignole):

• 1 cup (240 ml) water
• ½ cup (115 g) unsalted butter
• 1 tbsp granulated sugar
• ¼ tsp salt
• 1 cup (130 g) all-purpose flour
• 4 large eggs, room temperature
• Oil for frying (vegetable or sunflower oil)

For the Crema Pasticcera (Custard Cream):

• 2 cups (500 ml) whole milk
• 4 large egg yolks
• ½ cup (100 g) granulated sugar
• 3 tbsp (30 g) cornstarch
• 1 tsp vanilla extract
• Zest of 1 lemon

For Garnish:

• Powdered sugar, for dusting

Step-by-Step Method

1. Prepare the Crema Pasticcera:

1. Heat milk and lemon zest in a saucepan over medium heat until it begins to steam (do not boil).
2. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
3. Gradually pour the hot milk into the egg mixture while whisking continuously.
4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens.
5. Remove from heat, stir in vanilla extract, and let cool. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming.

2. Make the Choux Pastry:

1. In a medium saucepan, combine water, butter, sugar, and salt. Heat over medium heat until the butter melts and the mixture boils.
2. Remove from heat and add the flour all at once, stirring vigorously until the mixture forms a smooth dough.
3. Return the saucepan to low heat and cook for 1–2 minutes, stirring constantly, until the dough pulls away from the sides of the pan and forms a ball.
4. Transfer the dough to a mixing bowl and let it cool for 5 minutes.
5. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. The dough should be smooth and glossy.

3. Fry the Bignole:

1. Heat oil in a deep, heavy-bottomed pan to 350°F (175°C).
2. Using a spoon or piping bag, drop small balls of dough into the hot oil, frying in batches to avoid overcrowding.
3. Fry the bignole for 3–4 minutes, turning occasionally, until golden and puffed.
4. Remove with a slotted spoon and drain on paper towels. Let cool completely before filling.

4. Fill and Garnish:

1. Transfer the cooled custard to a piping bag fitted with a small round tip.
2. Use the tip to poke a hole in each bignola and fill with custard.
3. Dust generously with powdered sugar and serve.

Nutritional Facts (Per Bignola)

Tips by Nonna

1. Monitor Oil Temperature: Keep the frying oil at a consistent temperature to ensure even cooking.
2. Room-Temperature Eggs: Using room-temperature eggs helps the dough incorporate better.
3. Make Ahead: The custard can be made a day ahead and stored in the fridge.
4. Alternative Fillings: Try Nutella, whipped cream, or jam for a fun twist.
5. Serve Fresh: Bignole are best enjoyed the same day they’re made for optimal texture and flavor.

BIGNOLE: Carnival Cream Puffs

Bignole di Carnevale, or Carnival cream puffs, are delightful Italian pastries traditionally enjoyed during Carnival season. These airy bites of fried choux pastry are filled with luscious crema pasticcera (custard cream) and dusted with powdered sugar for an irresistible treat. A beloved indulgence during the festive season, bignole are as fun to eat as they are to make.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

30 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Dessert

Cuisine Italian

Servings 25 Bignole

Notes

Ingredients

For the Choux Pastry (Bignole):

• 1 cup (240 ml) water
• ½ cup (115 g) unsalted butter
• 1 tbsp granulated sugar
• ¼ tsp salt
• 1 cup (130 g) all-purpose flour
• 4 large eggs, room temperature
• Oil for frying (vegetable or sunflower oil)

For the Crema Pasticcera (Custard Cream):

• 2 cups (500 ml) whole milk
• 4 large egg yolks
• ½ cup (100 g) granulated sugar
• 3 tbsp (30 g) cornstarch
• 1 tsp vanilla extract
• Zest of 1 lemon

For Garnish:

• Powdered sugar, for dusting

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Step-by-Step Method

1. Prepare the Crema Pasticcera:

1. Heat milk and lemon zest in a saucepan over medium heat until it begins to steam (do not boil).
2. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
3. Gradually pour the hot milk into the egg mixture while whisking continuously.
4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens.
5. Remove from heat, stir in vanilla extract, and let cool. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming.

---

2. Make the Choux Pastry:

1. In a medium saucepan, combine water, butter, sugar, and salt. Heat over medium heat until the butter melts and the mixture boils.
2. Remove from heat and add the flour all at once, stirring vigorously until the mixture forms a smooth dough.
3. Return the saucepan to low heat and cook for 1–2 minutes, stirring constantly, until the dough pulls away from the sides of the pan and forms a ball.
4. Transfer the dough to a mixing bowl and let it cool for 5 minutes.
5. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. The dough should be smooth and glossy.

---

3. Fry the Bignole:

1. Heat oil in a deep, heavy-bottomed pan to 350°F (175°C).
2. Using a spoon or piping bag, drop small balls of dough into the hot oil, frying in batches to avoid overcrowding.
3. Fry the bignole for 3–4 minutes, turning occasionally, until golden and puffed.
4. Remove with a slotted spoon and drain on paper towels. Let cool completely before filling.

---

4. Fill and Garnish:

1. Transfer the cooled custard to a piping bag fitted with a small round tip.
2. Use the tip to poke a hole in each bignola and fill with custard.
3. Dust generously with powdered sugar and serve.

Keyword bignole, carnival cream puffs,

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