Ingredients :
choux pastry
custard
white fondant
icing sugar
food coloring
perfume of your choice
steps :
Make a choux pastry and pastry cream.
Arrange in staggered rows and cook the puffs on a perforated Silichef® baking sheet. At the end of cooking, take them out of the oven and let them cool.
Separately, flavor the pastry cream with the scent of your choice.
Garnish the cooled choux pastry cream by making a small hole in the back of each cabbage, and using a pastry bag.
Glaze with a developed and colored fondant, or sprinkle with icing sugar.
Reserve in the fridge.
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