With the arrival of nice weather, there is nothing better than ending the day with a pleasant aperitif with friends or a dinner of appetising and mouth-watering finger food: this is the inspiration for Savoury puffs to be filled to taste.

That’s what we were thinking about while preparing today’s recipe: an evening in the open air, on the balcony or in the garden, with a nice buffet to enjoy while chatting.

Do you like the idea?

Then try our Savoury puffs to be filled to taste… you’ll see what a success!

Savoury puffs

33.31g carbohydrates per 100g of puffs

Ingredients for the choux pastry

  • 150g water
  • 120g gluten-free flour mix for bread, brand BiAglut**
  • 80g softened butter
  • 10g sugar
  • 3 eggs
  • a pinch of salt

** Ingredients specific for celiacs


  1. Pour water, butter, salt and sugar in a saucepan and cook for 5 minutes, stirring with a whisk.
    Add the flour while continuing to stir, so that no lumps form, until the mixture has completely come off the saucepan sides.
  2. Remove the saucepan from the heat and let the mixture cool for 10 minutes. Next, add the eggs one at a time, mixing well with the whisk: it is important that each egg is completely incorporated before adding the next one.
  3. Fill a pastry bag or pouch with the dough and cut off a corner.
    On a lined baking tray, form walnut-sized balls, trying to maintain a distance of a few centimetres between each ball.
  4. Bake in a static oven preheated to 200°C for 15 minutes, then lower the temperature to 190°C and continue baking for another 10 minutes. Turn the oven off, open the door slightly to let the steam out and let the puffs dry for about 10 minutes.
I bignè cotti

Baked puffs

  1. At this point, take the puffs out of the oven and let them cool completely before proceeding with a delicious filling to taste.
La farcitura



I bignè farciti con diversi ingredienti

Cream puffs filled with various ingredients


Version with gluten of Savoury puffs

Replace the gluten-free BiAglut flour with an equal amount of standard flour.

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