Welcome back guys! This week I have prepared a special treat, white chocolate dipped cream custard filled bigne… absolutely delicious almost bite sized desserts that keep you coming back for more.

This tutorial will show you how to create a basic choux pastry and vanilla and chocolate custard from scratch. It’s super super easy! Some of you may notice my methods of making custard may not be the usual way of doing it. Normally, you are meant to mix the corn starch and sugar with the egg yolks, heat the milk and vanilla in a saucepan and then slowly add the hot mixture into the egg yolks in small stages in case the eggs scramble from the heat. After this, you return all the ingredients back to the stove and mix until the custard forms. The problem I find with this, is that the custard comes out tasting really eggy. I found that no matter how long I leave the custard on the flame, the egg yolks don’t seem to cook properly and it changes the whole taste of the custard. By combining all the ingredients together at the beginning, it gives the egg yolks a chance to cook slowly on the stove top and results in a neutral, vanilla tasting custard, that type than warrants spoon licking.

So without further ado, I present to you custard cream filled bigne. Enjoy!!

For the printable version of this recipe, scroll down below this video.

Custard Filled Bigne
This is a recipe for choux pastry / bigne filled with homemade vanilla and chocolate custard and topped with white chocolate ganache. Delish!
Servings Prep Time
40 bigne balls 35 mins
Servings Prep Time
40 bigne balls 35 mins
Custard Filled Bigne
This is a recipe for choux pastry / bigne filled with homemade vanilla and chocolate custard and topped with white chocolate ganache. Delish!
Servings Prep Time
40 bigne balls 35 mins
Servings Prep Time
40 bigne balls 35 mins
Ingredients
Servings: bigne balls
Instructions
  1. combine all custard ingredients in a bowl and whisk until the corn starch has dissolved.
  2. strain the mixture into a saucepan to remove any lumps. Transfer the saucepan onto your stove top with the heat on medium and stir continuously. After approximately five to seven minutes, the custard should start to thicken.
  3. transfer the custard into two separate plates and add a tablespoon or so of chocolate buttons to one. Mix the chocolate through until completely melted. You can add more chocolate depending on your preference.
  4. cover both plates with plastic wrap, making sure the plastic wrap is touching the custard to ensure a skin doesn't develop. Rest in the fridge to cool completely.
  5. in a saucepan, combine milk, water, sugar, salt, and butter. Bring to a simmer on the stove. Once the butter has completely melted, add in the flour and stir vigorously until the mixture clumps together into a ball.
  6. transfer the mixture into your mixing bowl and work it with a paddle attachment for about 5 to 7 minutes on low speed or until the dough is just warm. Beat in an egg at a time on low to medium speed. Once the egg has been completely incorporated, add the next one. By the end, the batter should barely be falling off the paddle attachment.
  7. transfer batter into a piping bag fitted with a circle nozzle approximately 1.5cm in diameter. Pipe circles onto a tray lined with baking paper, about 2cm apart. Bake in a preheated 180 degree oven for 25 minutes.
  8. once cooked, allow the bigne to cool down completely before piping your custard through the bottom of the bigne.
  9. combine the white chocolate and heavy cream, making sure all the chocolate is evenly coated. Heat in the microwave for 30 seconds and stir until the chocolate has completely melted. If chocolate remains, zap in the microwave for a further 15 seconds. add the drop of gel food colour and mix through.
  10. Dip the custard filled bigne in the ganache and decorate with little pearls
  11. Roll out fondant to 2mm in thickness and cut out blossoms using a blossom cutter. Transfer the blossom onto a sponge pad and use a ball tool to thin out the edges of the petals. Fold the blossom veining tool over the blossom and transfer to a pain pallet to dry rounded.
  12. roll green fondant 2mm thin and cut out small leaves using a leaf plunger and adhere the leaves and the blossoms to the bigne using the remainder of the chocolate gamache as glue.
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