Ideal recipe to end a meal with a sweet
touch.
* For the pastry cream
° 3 egg yolks
° 0.33 l whole milk
° 125 g sugar
° 2 tbsp. to s. cornstarch Maïzena
° 0.5 tsp. to c. vanilla extract or liquid
vanilla
* For the choux pastry
° Egg
° 3 medium eggs
° 1 egg
° 125 g flour
° 75 g butter
° 25 cl of water
° 1 pinch of salt
* Preparation:
1 - Make the pastry cream:
Boil the milk with half the sugar and the
liquid vanilla.
In a bowl, whisk together the egg yolks and
the rest of the sugar until the mixture is well bleached. Add the cornstarch
and mix.
and add
boiling milk when beating. Return to the pan.
Place the saucepan on low heat, still
stirring with a whisk.
Bring to a boil, whisking constantly and
cook for 6 min .
Cool cream in the refrigerator.
2 - Prepare the choux pastry:
Preheat your oven to 180 ° C .
In a pan , bring the water to a boil with
the butter pieces and salt.
Remove from the heat and throw in the flour
at once. Stir with a wooden spatula until the mixture forms a thick paste that
sticks to the spatula.
Return the pan to a light heat and dry the
dough for a few seconds.
Remove the pan from the heat then add each
egg, one after the other, mixing vigorously until the egg and the dough are
assimilated. The dough becomes runny but not liquid.
You must put the last egg progressively
because otherwise the dough may be too runny and you may miss your choux
pastry.
Place little piles using a pastry bag .
Brown and bake for about 26 min . Cabbages
should be dry.
3 - Garnish the cabbage:
Make an incision in the side of the
cabbages and, using a pocket, garnish the cabbages.
ENJOY !!
