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Sciara Pistachio Cream, when you don't spread it on bread or toast and eat it directly from the jar, can be used as a filling in the most delicious creations in the kitchen. And so did our friend and food blogger Simona Valli, ours “mamma in cucina”, who thought of using it to fill her Bignoles.
But what are bignoles? Bignoles, whose name derives from the more well-known "bignè" (cream puffs), is a typical dessert of Turin pastry making. These are small balls of leavened sweet dough that are well suited to being filled with creams such as hazelnut, pistachio, almond, zabaglione, chocolate... And in your opinion which of these creams will Simona have chosen for us in Bronte to discover? Pistacho cream of course!
To make bignoles you use the same dough used for cream puffs, choux pastry, and for this reason they can be made either fried, as tradition dictates, or baked, thus obtaining a lighter dessert, perhaps to be filled with "Oro" lactose free pistachio cream by Sciara.
Bignoles are ideal for serving as a snack, as dessert at the end of a sunday meal or for parties and occasions and it is customary to propose a bouquet of flavors recognizable by the color of the top. You could therefore fill a third of it with Sciara Pistachio Cream, a third with Sciara Hazelnut Cream and the last third with Sciara Almond Cream.
