Bignè crown with pepper mousse and tonnotto


For the dough (about 24 bignè):

  • 2 eggs
  • 50 gr of butter
  • 80 gr of flour
  • 120 gr of water
  • a pinch of salt

For the filling:

  • 3 medium potatoes
  • 1 roasted pepper
  • fillets of Tonnotto
  • Anchovy paste
  • salt

Put in a sauce pan the water, the butter and bring to boil.
As soon as it bubbles add a pinch of salt, flour and mix well, you have to form a ball.
Continue to stir over low flame until the mixture will dry.
Let cool the mixture well, then add the eggs, one at a time mixing thoroughly.
Place a sheet of baking paper on a baking tray, with a pastry bag (sac a poche) form some puffs resting them on paper, a little distant from each other forming a circle if you want to get the crown.
If you want to make them individually put them further apart.
Bake for 2 minutes at 180 degrees and continue cooking for another 10/15 minutes at 150 degrees.
The bignè should inflate and dry well. Let cool.
Prepare the mousse: boil the potatoes (I usually boil them in a pressure cooker for 20 minutes), peel and mash them.
Add the roasted pepper, anchovies paste (about a teaspoon but it depends on your taste), a pinch of salt and blend the mixture with a blender or with an immersion blender.
Put the crown of profiteroles (or the single profiteroles) on a serving plate, cut it like a pie, making sure that the profiteroles
do not shed between them.
Fill the pastry bag with the mousse of peppers and potatoes and fullfill the profiteroles.
Lay the filletts of Tonnotto on each profiteroles (choux puffs) and cover the crown or individual profiterol with tops.


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