ingredients

6 large cabbages of 5 cm 6 small cabbages of 3 cm
60 g crushed hazelnuts
10 g 1 cuil. to c. soluble coffee
120 g of pastry fondant (sugar paste, radius products for pastry)
25 cl of whole milk
60 g of sugar
20 g of Maïzena
3 egg yolks
25 g 50 g of butter

Steps

Step 1

Heat the milk with the 10 g of coffee . In a bowl, mix sugar and Maizena; add the egg yolks, mix with the hot milk. Boil everything in the pan 1 min turning; remove from heat, stir in 25 g butter. Pour into a bowl, put plastic film on the cream. Let cool. Grill the hazelnuts in the frying pan without fat.

2nd step

Smooth the cream with a whisk ; put it in a piping bag (except 50 g for decoration). Pierce the bottom of the cabbage, fill with cream.

Step 3

Hardly boil the fondant (30 ° C) in a small saucepan to soften it. Out of the heat, add 1 tbsp. to c. of coffee. Dip the top of cabbages, turn them over immediately. Put the little cabbage on the big ones, sow hazelnuts, let it harden.

Step 4

Mingle 50 g soft butter with 50 g cream . With a mini-hole bush or a baking paper cone, put cream peaks at the join of the two cabbages and a rosette at the top of the little cabbage.

tips

Full of recipes

"A cabbage is a cabbage, a flash or a nun": the tone is given. The 50 recipes with crazy names of this little book whose 4 presented here are illustrated with funny pictures sometimes as unusual as the trimmings. A kitchen released from all seriousness that accepts only the technical constraints to succeed delights of high fly. "The time of a flash" , of Marie-Claire Frédéric , ed. First, coll. Toquades, 6,90 €.