INGREDIENTS
120ml (1/2 cup) of water
60g (1/4 cup) of butter
80g (2/3 cup) of all-purpose flour 
2 eggs
A pinch of salt


METHOD
1. In a saucepan, bring water, butter, and a pinch of salt to a boil over medium heat.
2. Once the water mixture is boiling, turn off the heat and add the flour immediately, stirring quickly with a whisk until combined.
3. Turn on the heat and cook the dough for 2-3 minutes, stirring constantly with a wooden spoon. 
4. Remove the saucepan from the heat and let the mixture cool for a few minutes.
5. Once the mixture has cooled slightly, beat eggs in a separate bowl. Continue to mix until the dough becomes smooth, thick, and homogeneous.
6. Transfer the choux pastry into a piping bag, on a baking tray lined with parchment paper, pipe small, round mounds of dough, roughly the size of a hazelnut. Space them evenly to prevent them from sticking together during baking.
7. For perfect round bignè, lightly dampen your finger with water and gently press down on the peak of each piped dough ball to smooth it out.
8. Preheat your oven to 180°C (350°F) Bake for 25-30 minutes, or until they are lightly golden.
9. After baking, turn off the oven, open the door slightly, and let it cool inside for another 10 minutes to ensure they dry out completely.
 

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