Pancorn Bignè
Descrizione
Preparation method for morsels, flatbreads and puffs.
Ingredients
How to make
Bignè
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Bring the water and margarine to the boil, adding salt.
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Transfer the mixture to the planetary mixer adding 250 g of mix. Form the batter using the leaf whisk, introducing 460 g egg a little at a time until absorbed.
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Form the puffs on a baking tray, preferably perforated.
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Cook at 180 - 190° for 3' with the valve closed, finish cooking for a further 10' with the valve open.