Bigne Tower Tutorial with Recipe- Rosie’s Dessert Spot

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In this tutorial, I demonstrate how to made delicious bignes and custards from scratch and how to create a gorgeous bigne tower. Enjoy!


BIGNE RECIPE- THIS MAKES 80 BIGNES. I only used 60 of them, so bear this in mind. 50 bigne were able to fit onto a 30cm tall Styrofoam cone.

1 cup milk
1 cup water
2 tablespoons caster sugar
pinch of salt
180 grams butter
2 cups all purpose flour
6 eggs
Bake at 180 degrees Celsius for 20 to 25 minutes or until golden brown on top. You may need to rotate them half way for even colouring.

CASTARD RECIPE- (TO FILL 80 BIGNE- You will likely have a little left over. Store in the fridge in an airtight container for up to 3 days)

2 cups milk
3 tablespoons caster sugar
1 teaspoon vanilla extract, preferably with vanilla beans.
3 egg yolk (in the video you see me adding 6. That is because I doubled this recipe in the video and found myself with 2 plates of custard left over. Doubling this recipe is overkill, so I recommend sticking to the recipe written here)
3 tablespoons corn starch
2 to 3 tablespoons dark chocolate buttons to make chocolate custard

300ml heavy / whipping cream
2 tablespoons caster sugar
1 teaspoon vanilla extract

Thank you for tuning in! It had been sooo long since I had made a recipe video tutorial. Granted, I already had a bigne recipe tutorial up on youtube, this is just a modernized, refreshed version with slightly better audio. I hope you guys give this a go! And maybe even try making everything from scratch. there is just something super satisfying about making someone from scratch.. And finding the time to do it as well. It’s therapeutic.

Until next time my lovelies! Happy baking and decorating.


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