FOR 6 PEOPLE: Difficulty: Medium

For the Choux Pastry

• ½ liter of water

• 100g of butter

• 3 grams of salt

• 150g of flour

• 4/5 eggs

• ¼ liter of liquid cream for the Chantilly cream + 20g of sugar Natsuc Pastry Cream

• ½ liter of milk

• 1 vanilla bean

• 3 egg yolks

• 80g of flour

• 45g of cornstarch

• 100g of Natsuc sugar

• Making pastry cream

• Heat the milk with 1 vanilla pod split in half

• Whisk the sugar and egg yolks until pale.

• Pour the milk over the eggs and sugar, then add the cornstarch and whisk until smooth.

• Return to the saucepan and cook for 3 minutes.

• Transfer the pastry cream to a refrigerator.

 

Choux pastry

• Heat the water with a pinch of salt and the butter

• Add the flour gradually, mix well and dry over the heat using a wooden spatula.

• Remove from heat and add the eggs one at a time, stirring vigorously until a smooth batter is obtained.

• Layering the cabbages and cooking

• Fill a piping bag fitted with a plain nozzle, then pipe the choux pastries or éclairs onto a baking sheet lined with a flexipan.

• Bake at 180°C (preheat oven 15 minutes beforehand) for 15 minutes.

• Cabbage filling or éclairs

• Make a small hole under the cabbages

• Pipe the cream (either pastry cream or light cream) into the choux pastries through the small hole.

• Glaze these with the warmed fondant.