ingredients

10 strawberries
1 banana
1 apple
1 pear
2 kiwis
1 ripe mango
currants (frozen)
raspberries (optional or deep-frozen)
lime
1 bag of custard
1 tbsp. to s. of orange blossom water
1 vanilla pod
80 10 g of light butter
130 g of flour
3 big eggs
1 1 tbsp. to s. sugar
Icing sugar

Equipment

1 saucepan 1 wooden spoon
1 (or 2) non-stick plate
1 teaspoon
1 small sharp knife
1 mini-hole zester

Steps

Step 1

Prepare the dough: heat 19 cl of water , 1 pinch of salt, 1 tbsp. of sugar and 80 g of butter; at the first broth, add the orange blossom , the flour all at once and turn vigorously until a ball is detached from the walls. Take off the fire , wait 3 minutes . Add eggs 1 to 1 while turning. Turn until the dough forms a ribbon when the spoon raises it.

2nd step

Cook the cabbages: Preheat the oven to 200 ° C (Tea 5). Place large pieces of dough on a plate, spaced at least 3 cm apart . Bake 25 min.

Step 3

Prepare the fruits: open the vanilla in 2, remove the seeds . Cut the fruits into cubes. Make it come back for about 2-3 minutes over medium heat with vanilla beans, 10 g butter, 1 tbsp. sugar. Let cool . Take the lemon zest into filaments.

Step 4

To serve: remove a hat with cabbage; fill them with half-cooked fruits, cover with raw fruits, sow the zest. Put the hats on , dust with icing sugar. Enjoy with custard.

tips

Market. We chose Soft and Light Butter 41% and English Cream in sachet of 33 cl of the brand Elle & Vire (fresh section).