Bignole Stuffed With Caviar

Preparation:

Preparation: Put a saucepan on the fire with a quarter of water, 50 g of butter and a pinch of salt: as soon as the liquid has boiled, pour in the flour all at once, stirring quickly to avoid the formation of lumps. Continue cooking, stirring constantly, until the pasta detaches from the sides of the container and a white skin forms on the bottom of the container. Remove from heat and let cool for 5 minutes. Then add the first egg, mixing it well; then add the other eggs, leaving an interval of 5 minutes between one and the other. Grease and flour the oven tray; with a teaspoon or with the syringe for sweets, distribute the mixture, forming well-spaced piles (the bignole will swell during cooking). Place in a preheated oven at 220 degrees and cook for about 30 minutes. Meanwhile, put the cream in a bowl and add the caviar and lemon juice, mixing gently. Remove the bignole from the oven, let them cool, cut the top cap and fill them with the prepared mixture. Put them back together and serve them.