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INGREDIENTS |
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The paste
- 125g of cornflour
- 100g butter
- 4 eggs
- 10cl milk
- 10cl water
- 1 tablespoon powdered sugar
- 1 pinch of salt
The cream
-1/4litre Milk
-1/4verre Tea powdered sugar
- 1 tablespoon and a half tablespoons of cornflour
- 1 / 2 packet of vanilla sugar
- 63g butter
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| PREPARATION |
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| TIME OF PREPARATION : 60 mn |
Trim
- Cream caramel
The cream
- Put in a saucepan with milk and sugar add the butter cut into pieces and cornflour and vanilla and cook over low heat, stirring with a wooden spatula constantly until the cream thickens.
The paste
- Put in a saucepan, water, milk, butter, cut into pieces, sugar, salt, bring to boil, remove pan from heat and add one fell swoop the cornflour and mix quickly and strongly to 'Using a wooden spoon so the dough does not form lumps, return the saucepan over low heat to dry out the dough and work it heavily until it detaches from the walls and bottom of the pan Remove the pan from heat and let cool, add the whole eggs one by one until the dough has completely absorbed the first to incorporate the following and work the dough significantly after each egg, we hereby incorporate eggs when observe the formation of an edge with a spatula.
- Shaping the shaped dough balls with two tablespoons, to have them on a sheet of paper chemiser oven cooking spacing them well so they do not stick them during cooking.
- Cook in a medium oven for 10 minutes until cabbage is inflated and gold.
- Make an incision on the side of cabbage and fill them with a syringe with a pastry cream.
- Arrange the pasta cabbage on a serving platter and decorate them with cream caramel.
Posted by femmezoom
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