Cream puffs

+Total time: 40 minutes
15 minutes
+to cook:
25 minutes

+To prepare the pastry cream:
°1⁄2 liter milk
°1 sachet of vanilla sugar
°100 grams of sugar
°50g flour
°pinch of salt
°1 tablespoon amaretto (optional)
°2 egg yolks + 1 whole egg

Step 1
Preparation of the dough: Preheat the oven to 200 ° C (thermostat 6/7).

The second step

Heat the butter, water, salt and sugar in a saucepan. As soon as everything dissolves, pour all the flour at once and mix well with a wooden spoon, so that the dough does not stick to the spoon or pan.

Step 3
Remove from heat, add eggs one at a time, mixing each time until well combined.

Step 4
Grease a baking tray with butter, then arrange the dough in small piles (18 small puffs, 12 large puffs). Use a pastry bag for this, or just two tablespoons.

Step 5
Bake for 20 to 25 minutes. A little tip to check cooking: the cabbage should resist pressure from a finger (or spoon, if you're afraid of burning yourself!).

Step 6

Prepare the pastry cream: Heat the milk, salt and vanilla sugar in a saucepan.

Step 7

While the milk is heating, mix the sugar and eggs in a large bowl with a wooden spoon until the mixture turns white. Mix the flour, then the boiled milk little by little.

Step 8
Return to saucepan (slowly) and stir until cream thickens. Pour into a dish.

Step 9
When the cream has cooled, you can add a tablespoon of amaretto or another alcoholic drink. Mix well after this addition. Note: Do not add anything while the cream is hot!

step 10
The final touch: prepare the cabbage. Fill a pastry bag with cream and fill the pancakes one by one, making a hole under it (you never noticed, in bakeries, the holes under the nuns?). If you don't have a pastry bag, cut each cabbage in half to introduce the cream.

Enjoy !