You may have thought that the bigne was French, and you are wrong. The recipe is all Italian.?
The recipe of choux dough was born during Florentine Renaissance court, it migrated to France in the middle of the 1500s because Caterina de’ Medici sent chefs to France for her wedding to Enrico II of Valois. The recipe was created by Penterilli, but was perfected by Popelini.
The recipe got its name, choux dough, at the beginning of the XIX century from Jean Avice and Marie-Antoine Carême, it was presented in that “mountain” shape that you are now familiar with garnished with caramel or covered in chocolate.
INGREDIENTS
240 ml water 1 cup
100 g butter ~ 8 tbsp
4 eggs
130 g flour 00 ~ 1 cup
1 pinch of salt
1 tbsp sugar
INSTRUCTIONS
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