INGREDIENTS for about 30 bignè

110 gr of water
35 gr butter
75 gr flour
2 eggs
1 gr salt
A pinch of sugar

Mix in a small pot water, butter, salt and sugar. Take to boiling point and take off fire. Add flour, mix and put again on fire (the mix ha sto reach the inside temperature of 90°C). Take off the fire and when is cold add eggs, one at a time.

Put the mix in a sac a poche and create the bigné on a baking pan. Put into oven at 190°C for 10 minutes, then 180°C for other 20 minutes with the door oven a little bit opened. You can use bigne both for sweet or salted filling.