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Craqueline & Bigné Recipes with iMicroforati

Inevitable in every pastry shop, bignè are part of our tradition. Alongside the traditional recipe, a variant has also become popular: the craquelin bignè, with a crunchy pastry note on top.

Bignè & Craqueline: discover the recipes of Master Pastry Chef Massimo Carnio below.

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"Bigné & Craqueline" - by Massimo Carnio



water 100 g

butter 80 g

salt 3 g

sugar 3 g

weak flour 80 g

eggs 150 g

hazelnut paste 15 g

Total weight recipe: 431 g


Bring to the boiling point the first 4 ingredients and add the flour. Cook for 3-4 minutes and put in the planetary. Pour the eggs gradually until a dense and creamy mixture is obtained. Add the hazelnut paste. Cover the balls on the craqueline. Bake at 200 °C for about 22 min. and break down quickly.



sugar 180 g

flour 120 g

butter 100 g

rice flour 50 g

hazelnut paste 50 g

total weight recipe: 500 g


Knead together all the ingredients until a homogeneous mixture is obtained. Spread the mass to 2mm and cool down in the blast chiller. Cut the dough for a few seconds at high speed until a grain is obtained. Sprinkle the cream puff paste and insert into the appropriate molds.


The micro-perforation of our high temperature food grade silicone products allows heat to spread evenly and moisture to escape, reducing cooking time and ensuring a perfect result, starting with the elegant texture of the finished product.

Would you like to know more about iMicroforati moulds? Click the bottom to discover all models.


ABOUT Massimo Carnio

A child of art, he learned the secrets of the trade from his father and grandfather. Since the year two thousand, he has run with his wife Silvia his pastry shop and cafeteria "Villa dei Cedri" in Valdobbiadene (Treviso), which has become a point of reference especially for its breakfasts and assortment of chocolates, as well as for its renowned selection of mignons and ceremonial cakes.

In addition to participating in competitions and winning renowned awards, Massimo Carnio consults for companies and pastry laboratories.

He collaborated until 2019 with the R&D department of the company PreGel Spa.

In 2016 he obtained the official appointment of Ambassador Cacao Barry, a company with which he collaborates to date.

He actively collaborates with the company Martellato as a demonstrator and consultant. For Martellato he creates the ChocoFruit line: innovative 3D polycarbonate molds to make elegant fruit-shaped pralines.

He also collaborates with Menz and Gasser and Disaronno.

In 2018 he published his first book "Beats of Chocolate," published by Editrade, which marked the beginning of new projects and stimulating professional challenges.


Gold Medal at the Ice Cream World Cup 2020 - Award for best ice cream cake, best grand finale buffet, best original ice cream for decorated tub at the Gelato World Cup 2020

- Pastry Chef winner of Sigep Gelato d'Oro 2019

Italian Chocolate Champion 2015 in the Cacao Barry World Chocolate Master Best molded praline and best artistic piece

Best Chocolate Dessert in the world at the 2015 Cacao Barry World Chocolate Masters in Paris.
 - Silver medal winner at the 2014 Ice Cream World Cup

- Chocolatier winner at the 2013 Sigep Gold Cup


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