This is an another version of choux pastry in France .They make like chestnuts and filled with chestnut cream.If you cannot find chestnut cream you can make it at home by mixing chestnut powder ,sugar and water and cook in to a paste .
We use pastry fondant to glaze them
The cracker:
50 g butter
25 g flour
55 g brown sugar
Mix everything, spread out finely with a roller between 2 sheets of parchment paper and put in the freezer.
Chestnut cream:
2 egg yolks
5 g of cornflour
50 g of milk
120 g of chestnut cream , cook soaked and powdered chestnuts with water ,vanilla and sugar until become like a cream
60 g of butter
Whisk the yolks with the Maïzena, bring to a boil, whisking well the milk and the chestnut cream. Pour the chestnut cream mixture over the eggs, whisk and then pour everything back into the pan. Let boil for 1 minute, still whisking. Remove from the heat and add the butter, whisk and allow to cool, filming on contact.
The choux pastry:
40 g milk
40 g water
40 g butter
1 pinch of l
1 tsp sugar
50 g flour
1 egg or more
In a saucepan bring the milk, water, butter, salt and sugar to a boil. Off the heat, add the flour in one go and mix vigorously with a spatula. When a ball forms put the pan again on high heat to dry the dough. A small film forms at the bottom of the pan ... it's ok.
Leave to cool for 5 minutes then stir in the egg twice with a spatula or a food processor. If the dough does not form a ribbon it means that it is too dry, then beat a second egg and add little by little until the desired texture.
Put the dough in a pastry bag fitted with a smooth casing and form 12 small heaps 3 to 4 cm in diameter.
Preheat the oven to 150 ° C.
Take small cracker discs using a cookie cutter, place them on the cabbage.
Bake for 30 to 35 minutes.
Let the cabbage cool, whip the chestnut cream and garnish.
Use pastry fondant to glaze them, So in a saucepan, constantly mixing over low heat and be careful with small quantities it goes very quickly. In the same way it will be necessary to find the right texture, it can be slightly extended with cane sugar syrup or even with water, it also works.
Dip the cabbage in the fondant and place edible silver balls on the top . Place the cabbage in the pan in the freezer for 1 hour and peel the cabbage.
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