BIGNELLO 500 g - hot water (40°/50° C) 500 g - 1 medium egg (60 g)

Pour the weighed water into the mixer bowl, add all the product to be mixed together with the eggs and absorb the water at minimum speed, using the paddle beater, for about 1 min. Switch to medium speed for 4/5 minutes until a creamy product is obtained. Form with piping bag on greaseproof paper and cook in peanut oil at 175°C.

 

BAKED

DOSAGE

BIGNELLO 500 g - hot water (40°/50° C) 500 g - melted butter 100 g

METHOD

Pour the weighed water into the mixer bowl, add all the product to be processed together with the butter and absorb the water at minimum speed, using the paddle beater, for about 1 min. Switch to medium speed for 4/5 minutes until a creamy product is obtained. Form with a piping bag and cook at 210°C in a static oven for about 15 minutes. Lower the temperature to 180°C for another 15 minutes. Do not open the oven during cooking.