* For the pastry cream
° 3 egg yolks
° 0.33 l whole milk
° 125 g sugar
° 2 c. to s. cornstarch Maïzena
° 0.5 c. to c. vanilla extract or liquid vanilla
* For the choux pastry
° 3 medium eggs
° 1 egg
° 125 g of flour
° 75 g of butter
° 25 cl of water
° 1 pinch of salt or fine salt
Make the pastry cream:
Boil the milk with half the sugar and the liquid vanilla.
In a bowl, whisk the egg yolks and the rest of the sugar until the mixture is well bleached. Add the cornstarch and mix.
And join boiling milk when whisking . Return to pan.
Put the pot on low heat, still stir with a beat.
Adduce to a boil, beating progressevily and cooking for 4 min .
Cooled cream in refrigerator .
Preparation choux pastry:
Preheat oven at 181 ° C.
In a saucepan, adduce water to a boil with the butter slices & salt.
Take from heat & cast in the flour at once. Stiring with a wooden spatula until the blending forms a thick paste that sticks to the slice .
Return the pan to a lighting heat & dry the dough for a some seconds.
Remove the pot from the heat then add every egg, one after the other, mixing loudly until the egg and the dough are assimilated.
You should place the last egg bit by bit because otherwise the dough may be too liquid and you may miss your choux pastry.
Put little piles utilize a pastry bag.
Brown & bake for 27 min . Cabbages should be dry .
Take an cut in the side of the cabbages &, employ a pocket, cover the cabbages