++ For the cabbages:
° 4 eggs
° 50 g flour
° 60 g butter
° 1 pinch of salt
++For the vanilla pastry cream:
° 3 level tablespoons cornflour
° 60 g of fine sugar
° 1 sachet of vanilla sugar
° 2 eggs
° 500 ml of cold 1/2 skimmed milk
++For the icing:
° Icing sugar
° Water
* Start with the preparation of the cabbage:
In a saucepan, bring 25 cl of water, butter and salt to a boil.
From the 1st broth, remove from the heat and add the flour all at once.
Blend viigorously with a woodeen spoon.
Put the casserole on low heat and continue to turn until the dough comes off the sides to form a ball.
Remove from the heat, add the eggs one after the other, turning well.
The dough should be hot enough to cook the eggs lightly, but not too hot as it may harden.
Continue to work the dough until it is thick and shiny.
Leave to rest for 10 minutes.
Preheat the oven Th 6/7 (200 ° C), meanwhile, on a buttered baking sheet or covered with parchment paper, using a tablespoon to form spaced piles of pasta (about 12).
Bake for 30 minutes (note: do not open the oven for the first 20 minutes because the cabbages risk “falling”).
Once out of the oven, let the cabbage cool.
* Prepare the vanilla cream:
In a thick-bottomed saucepan, combine 3 level tablespoons of cornstarch, 60 g of fine sugar, and a bag of vanilla sugar.
Add the 2 eggs one after the other then the cold milk little by little.
Heat this over low heat without stopping stirring.
The cream is cooked as soon as it boils and coats the spatula or spoon.
Let cool.
Once everything has cooled, cut the puffs to 1/3 and garnish generously with cream with a tablespoon, then close.
* Prepare the icing:
Dissolve icing sugar and water in a saucepan (with, if you wish, a little vanilla flavoring), let cool and glaze the cabbages by pouring this mixture with a teaspoon over the cabbage.
You can garnish on the still warm glaze of slivered almonds, a walnut, dried berries, etc.
ENJOY !
