Ingredients:
For the choux pastry:
125 ml of water
1 pinch of salt
75 g of flour
60 g of butter
2 eggs
For the pastry cream:
500 ml of milk
4 egg yolks
100 g of sugar
1 teaspoon of vanilla extract
50 g of cornstarch
Preparation:
⇆
Preparing the choux pastry: In a saucepan, heat the water, butter and salt until boiling. Remove from the heat and add the flour all at once, then stir vigorously until you obtain a homogeneous dough.
Add the eggs one by one, mixing well after each addition until you obtain a smooth and shiny dough.
Preheat your oven to 180°C (350°F). On a baking sheet covered with parchment paper, form small piles of dough using a piping bag.
Bake for 25-30 minutes until golden brown. Do not open the oven door while cooking.
Preparing the pastry cream: In a saucepan, heat the milk with the vanilla extract. In a bowl, beat the egg yolks with the sugar and cornstarch.
When the milk is hot, gently pour it over the egg mixture while stirring. Return everything to the saucepan and thicken over low heat, stirring constantly.
Let the pastry cream cool before garnishing the choux pastry. Once the cabbages have cooled, make a small hole at the bottom and fill them with pastry cream using a piping bag.
Preparation time: 30 minutes | Cooking time: 30 minutes | Total time: 1 hour
Kcal: 320 kcal (per 100g) | Servings: 8 cabbages
