The choux pastry

16 for cabbage approx.

30 à 40 mn.

20 mn. env. 200°C.(th6-7)/425-450 °F

In a thick-bottomed saucepan, add 30 cl. water. Add butter, salt and sugar. Bring to boil, remove from heat once the butter is melted. Pour the flour at once and stir vigorously with a wooden spoon.
Put the pan on low heat and continue to remove water by evaporation by raising the dough with a spatula and flipping like a pancake. The choux pastry is ready when the dough is well detached from the pan.
Remove from heat and add the eggs one after the other (put an egg in the dough and add the following after having incorporated the previous one, and this always with the spatula)
Preheat oven to 200 ° C. (th.6 1 / 2)
On a baking tray too oiled to prevent the dough from spreading, place with two tablespoons (for large cabbage) or two teaspoons (for small cabbage) for the space - until cooked, they do not stick them. Add while cooking a bowl of water in the oven, to keep the sprouts moist. Bake for 20 minutes. at 200 ° C. (th.6 1 / 2). For small cabbage 180 ° C. (th.6) for 10 approx. Cool cabbage before the split for garnish.
Try them topped with vanilla ice cream and melted chocolate (profiteroles) topped with whipped cream to pastry cream topped with building on top. You can decorate small cabbage with sugar grain (mast cap), almonds, hazelnuts you sprinkle on small piles of dough before putting.

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