Bignè with Whipped Cream

Method

1. In a pot, combine 150g water, 100g milk, 100g butter, 3g salt, and 5g sugar. Bring to a boil over medium heat.
2. When the mixture begins to boil, add 150g sifted flour all at once. Stir vigorously with a wooden spoon until the dough comes together and pulls away from the sides of the pot (about 2-3 minutes).
3. Transfer the dough to a bowl and let it cool slightly until no longer steaming.
4. Beat 240g eggs (about 5 eggs) and add them to the dough one at a time, mixing vigorously after each addition until the dough is smooth, shiny, and forms a V when lifted with a spoon.
5. Transfer the dough to a piping bag fitted with a plain nozzle. Pipe small mounds (about 3-4 cm in diameter) onto a baking sheet lined with parchment paper. Sprinkle with granulated sugar.
6. Bake in a preheated oven at 180°C (350°F) for 15 minutes, until golden and puffed. Do not open the oven during baking. Remove and let cool completely on a wire rack.
7. For the whipped cream: In a chilled bowl, whip 300g heavy cream until soft peaks form. Sift in 30g powdered sugar (10% of cream weight) and continue whipping until stiff peaks.
8. Fill the cooled bignè with whipped cream: either cut them in half and fill, or pipe cream inside through a small hole.
9. Serve immediately. Optionally, dip the top cap into extra cream before serving.