cream puffs

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cream puffs

cream puffs

cream puffs
cream puffs

Number of cabbages
For the choux pastry:

80 g of butter

125 g flour

1/4 l water

3 eggs

1 teaspoon of sugar

1 pinch of salt
For the custard:

1/2 l milk

1 sachet of vanilla sugar

100 g sugar

2 egg yolks + 1 whole egg

50 g flour

1 pinch of salt

1 tablespoon amaretto (optional)

Total Time: 40 min
Preparation time: 15 min
Cooking time: 25 min

Prepare the dough: preheat the oven to 200°C (thermostat 6/7).
Heat the butter, water, salt and sugar in a saucepan. As soon as everything has melted, pour in all the flour at once and mix well with a wooden spoon until the dough no longer sticks to the spoon or pan.
Remove from the heat, add the eggs one by one and mix each time until homogeneous.
Butter a baking sheet, then arrange the dough in small heaps (18 for small cabbages, 12 for large ones). Use a piping bag or simply two spoons.
Bake in the oven for 20 to 25 minutes. Little trick to check the baking: The cabbages must resist finger pressure (or spoon pressure, if you are afraid of burning yourself!).
Prepare the custard: heat the milk, salt and vanilla sugar in a saucepan.
While the milk is heating, work the sugar and eggs in a large bowl with a wooden spoon until the mixture whitens. Stir in the flour and then, little by little, the boiling milk.
Pour back into the saucepan (at a gentle pace) and stir until the cream thickens. Pour into a dish.
When the cream has cooled, you can add a tablespoon of Amaretto or another liqueur (Baileys, Amarula...). Mix well after this addition. NB : Do not add anything when the cream is hot!
The final touch: the preparation of the cabbages. Fill the piping bag with cream and fill the cabbages one by one, making a hole underneath (have you ever noticed, in bakeries, the holes under the nuns?). If you don't have a piping bag, cut each cabbage in half to insert the cream.

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