Basic caramel puffs
Bigné as the Italian version of profiteroles or puff pastry is called can be found in all sorts of different versions and with all kinds of different fillings all over Italy. The light chaux pastry is extremely versatile, and you’ll always find some on the trays of small assorted cakes sold in Italian pasticcerie.
I’ve avoided making chaux pastry in the belief that it was too much trouble. Therefore I started out with caramel puffs which are the simplest version of puff pastry possibly. It turned out to be much easier than I’d imagined, so next time I’ll start experimenting with different kinds of filling.
The only thing to remember is not to make more than you can eat. Caramel puffs don’t keep very well overnight, so make sure you and your guests clean the plate. This recipe produces around 40 walnut sized caramel puffs.