Yay Yay, wickedly delicious and so easy to make !! Want to end a meal with a sweet touch, this light and delicate treat is you're ideal choice !! These are a classic French dessert filled with sweet cream and dusted with powdered sugar paired with that amazing custard filling, there's just no excuse not to make them!
YOU’LL NEED :
*For the pastry cream
° Egg yolks: 3
° Milk: 0.33 l (whole)
° Sugar: 125 g
° Cornstarch Maïzena: 2 tbsp. to s.
° Vanilla extract or liquid vanilla: 0.5 tsp. to c.
*For the choux pastry :
° Egg: 3 (medium)
° Flour: 125 g
° Butter: 75 g
° Water: 25 cl
° Salt 1 pinch
HOW TO MAKE IT :
*For the pastry cream :
1. In the beginning, boil together the milk with half the sugar and the liquid vanilla.
2. Then you're going to get a bowl and whisk in the egg yolks and the rest of the sugar until the mixture is well bleached. Immediately add the cornstarch, mixing well. In the meantime, add boiling milk. And please return to the pan.
3. the saucepan needs to be placed on low heat, at this stage, and keep stirring with a whisk.
4. Make sure tp bring to a boil and cook for 6 minutes while whisking constantly. Finally, cool cream in the refrigerator.
*For the choux pastry :
1. Start by putting your oven to preheat to 180 ° C .
2. Bring the water to a boil with the butter pieces and salt in a pan.
3. Once done, remove from the heat and throw in the flour at once. You'll want to stir with a wooden spatula until the mixture forms a thick paste that sticks to the spatula.
4. After that, return the pan to a light heat and dry the dough for a few seconds.
5. Once done, remove the pan from the heat then add each egg, one after the other. And please mix vigorously until the egg and the dough are assimilated. Make sure the dough is runny not liquid.
6. The last egg must be put progressively. If not, the dough may be too runny and you may miss your choux pastry.
7. With a pastry bag, place little piles.
8. The last step is to brown and bake for 26 minutes. Always remember to chech if the cabbages are dry.
*To Garnish The Cabbage :
1. All that you need to do is to make an incision in the side of the cabbages. Finally, garnish the cabbages using a pocket.
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