Where did the bignè originate? If you ask the Italians, you’ll probably receive a different answer than if you ask the French, although both think the recipe was created during the Renaissance. The Italians believe that when Caterina de Medici, an Italian noblewoman from Tuscany, moved to France in 1533 to marry Henry II, she brought all of her personal recipes and chefs with her. It’s believed that one of the chefs created the recipe for bignè in 1540. It’s also thought that not only the recipe for bignè but also many of the basic pastry recipes that France is famous for today would have been credited to the Italians had de Medici remained in Italy. Bignè are best served on the day they are made. If necessary, they can be baked up to two days before serving and should be reheated in a preheated 350°F (180°C) oven until crispy, 3 to 5 minutes. To prevent the bignè from going soggy, fill just before serving. 1½ pounds (680 g) Pasta Choux (Choux Pastry) (Scroll down the page for the recipe!) 4½ cups Crema Chantilly (Chantilly Cream) (Scroll down the page for the recipe!)