1️⃣ The pastry cream (to do first)
Heat the milk with the vanilla.
Whisk the yolks + sugar until whitened.
Add the maizena.
Pour the warm milk gently, whisking.
Put back on medium heat and mix until thickened.
Film on contact and let cool.
2️⃣ The cabbage dough
Boil water, butter, salt and sugar.
Out of the heat, add the flour at once and mix.
Put back on low heat until the dough comes off.
Let cool 5 min.
Stir in the eggs one by one (soft but firm paste)
3️⃣ Cooking
Preheat the oven to 180°C.
Form small heaps on a plate (pock or spoon).
Bake 25–30 min without opening the oven.
Let cool on the rack.
4️⃣ Filling
Make a little hole under each cabbage.
Garnish with pastry cream with a pocket.
Chef's tips
Never open the oven while cooking ❌
For more delicacy: add whipped cream or melted chocolate
Store 24 hours in the fridge (best on the same day)
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