* INGREDIENTS:
Choux pastry
° Water 250 g
° Salt 4 g
° Butter 125 g
° Flour 150 g
° Eggs 5
Custard
° Milk 250 g
° Sugar 50 g
° Egg 1
° Cornstarch 25 g
° Butter 25 g
° Rum 1 tbsp
* PREPARATION:
1 Prepare the choux pastry: Bring the water to a boil. Dissolve the salt in it and melt the butter. Pour in the sifted flour and dry out the tempera until it no longer sticks to the sides of the pan.
2 Out of the heat, gradually incorporate the beaten eggs. Using a pastry bag, arrange the puffs on an oiled baking sheet. Bake for 30 minutes at 190 ° C.
3 Creme pastry: Boil the milk. Dissolve half the sugar in it. Blanch the egg with the second half of the sugar. Stir in the cornstarch. Pour the boiling milk over the mixture, stirring with a whisk. Return the cream to the saucepan, stirring for 2 minutes. Flavor the cream with the rum.
To finish
Garnish the cabbage: Pierce the cabbage with the tip of a paring knife or a grooved nozzle. Garnish the cabbages until they become heavy. Dip the tops of the cabbage in caramel (100 g of sugar + 60 g of water)
ENJOY!
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