For the bignè
Start by heating water with cold butter (directly from the fridge) cut into small pieces, and a bit of salt.
Stir the mixture with a wooden spoon until it is boiling; at this point, pour the carefully sieved flour all at once, vigorously stirring the mixture.
Keep mixing with the wooden spoon until it will becomes a compact substance, not sticking to the pot’s sides anymore.
Then, remove the dough from the heat and let it cool, then add the eggs, one by one, and continue to knead the dough until it gets creamy but not too liquid.
Once the dough is ready, put it in a sac à poche with a smooth nozzle and with that make some little bignès directly on the baking sheet previously greased (or covered with baking paper).
Place the baking sheet in the oven at 220° and cook for about 18 minutes in a static overn.
For the Cooked Ham Mousse
Blend the Cooked Ham with herbs flavored philadelphia and a bunch of chopped chives.
If the mixture seems to be too thick, add a drop of oil.
For the Truffle Cooked Ham Mousse
Blend the Cooked Ham with truffle flavored philadelphia.
If the mixture seems to be too thick, add a drop of oil (in this case it would be ideal to have truffle flavored oil).
For the Gorgonzola Cheese Mousse
Blend some gorgonzola cheese with mascarpone until the mixture is smooth and homogeneous.
Once the fillings are ready, fill the bignè.