#bignè

[queenketouk]

KETO CHOUX PASTRY CREAM - 6 OPTIONS

Keto Choux Pastry Cream - 6 Options for you to play with. And all absolutely, deliciously, quick and simple.If you've mastered my Keto Italian Bignè (Choux Puffs), never mind boring whipped cream. Try these options instead, and find your favourite. Read the full article

[lospalatoredinuvole]

Vorrei un bel bignè di San Giuseppe fritto e pieno di crema che, quando lo mordi, deborda.

[luigiviazzo]

In Islanda, il lunedì di Carnevale è conosciuto come "Bolludagur", letteralmente "giorno del bignè", una festa dedicata al consumo di questi dolci deliziosi.

[gelatinatremolante]

Orgoglioso del mio profiterole al cioccolato natalizio come sarei orgoglioso di un mio ipotetico/a figlio/a che fa cose tipo imparare a camminare senza accasciarsi dopo due passi.

[umi-no-onnanoko]

Bignè di parmigiano per tirarmi su.

-umi-no-onnanoko ( @umi-no-onnanoko / 13.05.25)

[perfettamentechic]

Festa del papà ... "cose" da sapere ...

Festa del papà ... "cose" da sapere ... #festadelpapà #19marzo #fathersday #dolcifestadelpapà #auguripapà #festadelbabbo #perfettamentechic

Festa del papà giorno di celebrazione in onore della figura paterna e viene celebrata in vari Paesi del mondo, ma le date e le tradizioni possono variare a seconda della storia e delle usanze locali. La festa del papà in Italia ricorre il 19 marzo. Il 19 marzo, secondo la Chiesa cattolica, è scelta come data di festeggiamento per la paternità perchè ricorda San Giuseppe, padre putativo di Gesù,…

[proudtobechubby]

Snacks | Pane e Pazienza | Rome

Bignè di san giuseppe e pizzette con le olive.

[literaryvein-reblogs]

Writing Reference: Cake Terminology

IN AMERICAN ENGLISH...

Cake - is anything, large or small, filled or unfilled, made from a sweet batter, whether dense or light

IN THE UK...

A cake - what Americans might call a “plain cake”.

It usually refers to a dense baked good such as Madeira cake, similar to what Americans might call a pound cake, or to a fruit-laden Christmas cake (U.S. fruitcake).

A layer cake - referred to as a “sandwich sponge,” “sandwich,” or by the French term gâteau.

IN FRANCE...

Le cake - a loaf-shaped pound cake often enriched with dried or candied fruits.

Lately, the French have begun to apply the term to any loafshaped, flour-based baked goods; one result is le cake salé (salted cake), a dense savory cake.

Delicate layer cakes with rich or soft fillings are also referred to as entremets (desserts).

A layer cake can be a gâteau in France as well as in the United Kingdom, though the same term may also refer to desserts made from pastry doughs, such as:

Almond-filled gâteau des rois - (kings cake or Twelfth Night cake) made from puff pastry

Gâteau Basque - made from a sweet pastry dough

Gâteau Saint Honoré - made from unsweetened pastry dough or puff pastry

Pâte à choux - cream puff pastry

IN GERMAN-SPEAKING COUNTRIES...

Terminology mostly follows classic South German nomenclature.

Plain cakes, those embellished with fresh fruit, or those made from yeast-leavened doughs are referred to as Kuchen.

Layer cakes and some rich cakes made from pastry doughs are called Torten, as in:

Punschtorte, layers of sponge cake moistened with rum punch and filled with apricot jam;

Sachertorte, a rich chocolate cake; and

Linzertorte, a dense, jam-filled cake; halfway between a cake and a pastry.

A Torte is sometimes mistakenly thought to be a cake or cake layer made without flour, probably because the Viennese baking tradition often uses ground nuts either alone or combined with flour or dry breadcrumbs for Tortenboden or cake layers.

IN ITALY...

Italian bakers solve the problem by referring to most cakes, as well as to pies and tarts, as torte.

An Italian torta may be either a layer cake, as in:

torta bignè (a cream-filled layer cake covered with tiny unfilled cream puffs or bignè), or

torta di mandorle (an unfilled, denser cake such as an almond pound cake).

torta rustica - A torta can refer to a savory pie

torta di mele - or a sweet pie

Source ⚜ More: Notes & References ⚜ Writing Resources PDFs

[confettino]

aaa cercasi qualcuno che mangi la glassa sopra i bignè al posto mio

[queenketouk]

KETO ITALIAN BIGNÈ (CHOUX PUFFS)

Keto Italian Bignè (Choux Puffs) like no other! Beautifully light and airy. Just like the 'real' ones you see in Italian patisseries. But with only 1.5g carbs each.  When you deliver these delicious Bignè to your guests, they'll be amazed to taste a Keto-friendly treat that looks and taste so impossibly good. Read the full article

[casual-asexual]

francesca va nell'angolo dei bignè ripieni alla crema insieme a lucio. che dolce lei :')))

[annemarieyeretzian]

Things I was grateful for in July 2024: Trader Joe’s s’mores clusters, Trader Joe’s Out of This World ice pops, EPIC: The Musical by Jorge Rivera-Herrans and team, The Story of Art Without Men by Katy Hessel, New Surrealism by Robert Zeller, The Odyssey by Homer, a Shake Shack dinner date with Drea, Trader Joe’s oat milk fudgsicles, Sun Bum Cool Down aloe vera and and lotion, I Love You So F***ing Much. by Glass Animals, breakfast tartine from Alta Bakery & Cafe, LUSH Swell shampoo, Power conditioner, and Sun eau de cologne, a family trip to the Monterey Bay Aquarium, my Mokuyobi Threads orange fruit sling, good luck, babe! (covered by senses), a Shake Shack lunch with Drea, a bignè alle fragole (split with Drea), miniature golf at Buccaneer Bay with my family, and a vegan corndog, dipped ice cream bar, and a deep-fried pb&j at the Santa Cruz Beach Boardwalk.

[seduction-fatale78]

🎵🎶Dammi il tuo amore, non chiedermi niente, dimmi che hai comprato i bignè…🎶🎵

dal web

[fullstackonion]

ORANGE PEEL THEORY: Subtler Side of Grace

I CAN FINALLY BREATHE NOW

I can finally breathe.

The presentation is done—and thankfully, it went better than I could’ve hoped. Clients are already asking for demos, and a few have even asked for the developer behind it all. That’s me. *Haha.*

There’s a strange sort of lightness that comes after something intense. I feel a little more *free* now. As a small reward, I’ve been given the rest of the day to myself. My bosses are more than satisfied, and honestly, that’s enough for me.

So here I am, sitting down to write again.

It’s lunchtime, and while I was waiting for my turn to present just a little while ago, I needed something to steady my nerves. So I did what I usually do—I wrote. I scribbled my way out of the anxiety.

And that little moment gave birth to what you’ll read below.

As always, the visuals accompanying this post were generated by my ever-reliable AI assistant—let’s officially name him **JIRO**, short for *Judiciously Intelligent Retrieval Organizer*. He’s the one behind the images, crafted exactly the way I imagine them (or at least JIRO tries. We're still learning. I'm learning and so is he.)

Let’s continue.

“The Subtler Side of Grace”

The thing about being known, Goffredo realized, is that it doesn’t happen all at once. It arrives quietly. Subtly. Like steam curling from a cup set beside you before you ask for it. Like noticing that the absence of discomfort feels suspiciously like care.

It began with pasta.

Three weeks after the meeting—the one where Aldo said nothing, but left Persicata—Goffredo sat down for supper in the Casa Sancta Marta refectory. He expected the usual: a rotation of muted Roman fare and overcooked veal. Instead, there it was—orecchiette with basil, pine nuts, and shaved pecorino.

Venetian. His favorite.

He said nothing. Made no show. Just ate slowly, tasting not just the food but the memory it triggered: his mother’s voice, the garden in Basilicata, the bitter salt of growing up too fast.

The next week, it happened again—only this time, a different kind of meal. No shellfish. No walnuts.

No allergens.

A coincidence, perhaps.

Then the next time he stayed overnight in the Vatican, Goffredo found a small drawer in his office newly organized. Inside it, beside a clean notepad and two fresh black pens, was a vape charger. His usual kind. Tucked beside it was a soft cloth, the kind used to polish glasses—he hadn’t used one since seminary.

He asked Luciano if he had arranged it.

Luciano had only blinked. “I thought you left it there, Eminence.”

But Goffredo never had.

He found his spare cassock pressed differently now—folded with extra linen between the seams, just enough to keep the shoulders from creasing. Someone had been in his room. But nothing was out of place. Just... improved.

When he casually asked Sister Letizia about the meal rotation, she had smiled, oddly conspiratorial.

“Some weeks ago, we were asked—very respectfully—to consider your palate. You have supporters in high places, Eminence.”

He narrowed his eyes. “Which assistant?”

“Oh no,” she chuckled. “No one on your staff. It was a request from the Secretary of State’s office.”

Aldo.

Of course, it had been him.

But Aldo never mentioned it. Not in the corridors. Not in committee. Not even in their rare moments of quiet behind the red doors.

He didn’t have to.

Because one evening, when Goffredo stood beside the fountain in the Cortile della Pigna, watching the moon catch on stone, Aldo passed him without a word.

Except—just as he passed—he muttered, “There are bignès in the Refectory.”

"Don't worry, it's just cream... not the Almond kind."

He continued after a beat.

No sarcasm. No smirk. Just... acknowledgment.

And Goffredo—who’d thought himself too seasoned for sentiment—watched Aldo walk away and realized something rare:

It was easier to love someone when they didn’t look at you.

But it meant more when they did—and chose to stay.

That night, Goffredo didn’t sleep early.

He sat in the quiet of his temporary room, tea gone cold, a piece of an uneaten bignè on a plate, and let the silence stretch around him—gentle, unthreatening, full.

Not alone.

Just seen.

[francesca-fra-70]

“Interessante," dice don Titta. "Mi illudevo di essere un artista e mi ritrovo pasticcere." "Be’, che differenza fa? Impasta con le parole, impasta con la farina. La gente l’è golosa di versi oltre che di bignè, per fortuna vostra e nostra."

Beatrice Masini, “Tentativi di botanica degli affetti”

[incantatricediserpenti-s]

Quindi quando sei bella infoiata, cosa che non dai mai a vedere qui 😜, se ci fosse un fortunato li con te che ti martella a dovere potresti anche avvinghiarti a lui per farti sborrare dentro😏😏

Quando ero più giovincello (o fortunato se si può dire) trovavo sempre ragazze che prendevano la pillola e per somma gioia diventavano dei fantastici bignè farciti😋. Poi boh, sembra che la pillola sia diventata fuorilegge…no si usa più?😅

Che bello sarebbe trovarsi in quella situazione comunque, presissimo da voglia e foga e non riuscire a staccarsi/smettere, la sensazione di scopare pelle a pelle e la goduria di schizzare in libertà che tra l’altro è una sensazione piacevolissima anche per la ragazza. “Vienimi dentro!” E il maschietto tutto esaltato spinge come un treno per dare tutta la sborra che può produrre in una settimana

🙊

Posso dire che vederlo tutto impegnato per schizzare quanto più può mi farebbe una tenerezza assurda che dopo essersi vuotato lo sommergerei di coccole?

Siete cosi carini quando vi sforzate voi maschietti 🥺

Mi innamorerei e finirei per cercare di fargli ottenere questo risultato ad ogni scopata, già lo so.

Comunque si è scoperto che la pillola può dare un sacco di effetti collaterali, credo sia per questo che si usa meno, poi è meno sicura del cappuccio se pensi al rischio gravidanza ahahahah

Ti è andata bene socio ahahahah