Bignès and éclairs
BIGNÈ ED ÉCLAIR PASTE In a saucepan,bring water, milk, salt, sugar and butter to a boil. Sieve the flour in the liquid, remove it from the fire and blend in the eggs using the cutter.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ar.fabbri1905.com.
Ingredients
- Water g 500
- Milk g 250
- Salt up to g 15
- Granulated sugar g 15
- Butter g 300
- Flour g 450
- Whole eggs 15
- Cream g 500
- Pannamousse g 35
- Pastovopan g 40
- Gianduja Delipaste g 50
- Custard g 1000
- Zabaglione Delipaste g 60
- Vanilla Delipaste g 60
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