For the pastry cream
- 500 ml of milk
- 1 vanilla bean or 1 teaspoon of vanilla extract
- 4 egg yolks
- 100 g de sucre
- 40 g cornstarch
- 30g of butter
Step-by-Step Preparation
1. Prepare the Choux Pastry
In a saucepan, bring the water, milk, butter, salt, and sugar to a boil. Remove from the heat, add the flour all at once, and stir vigorously until the dough pulls away from the sides of the pan. Return to low heat for 1 to 2 minutes to dry it out slightly.
Transfer to a mixing bowl and incorporate the eggs one at a time, mixing well between each addition, until you have a smooth and pliable dough.
2. Shaping and Cooking the Cabbage
Preheat the oven to 180°C (350°F). Using a piping bag, pipe small mounds onto a baking sheet lined with parchment paper. Smooth the tops lightly with a damp finger.
Bake for 25 to 30 minutes without opening the oven. The choux pastries should be golden brown and light. Let them cool on a wire rack.
