Bignè di San Giuseppe

Method

1. Melt the butter in water with a pinch of salt over moderate heat for 3-4 minutes.
2. Add the flour and stir until a smooth paste forms that leaves a film on the bottom of the pan.
3. Remove from heat and let it cool slightly. Do not let it cool completely.
4. Add eggs one at a time, kneading by hand until each is fully absorbed.
5. Continue until all eggs are incorporated; the dough should be smooth and glossy.
6. Transfer the dough to a piping bag with your choice of tip.
7. Cut squares of parchment paper and pipe the bignè onto them, then cut around each one.
8. Heat high-oleic sunflower oil to 165°C (never exceed 175°C).
9. Place the bignè with the paper into the oil upside down; after a few seconds remove the paper.
10. Fry for 8-10 minutes until puffed and golden brown.
11. Drain and let cool.
12. Fill generously with pastry cream (the bignè should burst with cream).
13. Dust with powdered sugar.