The recipe is basic; you choose the shape of the cabbage however you like.
First rule: In the cabbage recipe, use the same cup for liquids like flour!
Second rule: From the moment the cabbage enters the oven, do not open the oven door for the first 25 minutes, unless you fancy pita bread!
My measuring cup is a transparent cup with a handle
If you are preparing the recipe using a universal cup, the ratio is:
My cup = a universal cup and a half
I love the combination of water and butter, but you can do it however you like. .
Ingredients :
A glass of water/milk
A spoonful of sugar
Pinch of salt
100 grams of butter/margarine
One cup of flour
One teaspoon of baking powder
4 eggs (scramb the fourth and add half, and if necessary add the other half)
Preparation :
In a large pot, put the water, salt, sugar and butter cut into cubes.
Bring to a boil until the butter is completely melted and small boiling bubbles appear.
Add the flour and baking powder all at once and mix with a wooden spoon until you have a smooth, shiny ball of dough; cook for another minute.
Transfer the dough to the bowl of a mixer fitted with a guitar hook and mix for about 3 minutes; let the dough cool slightly.
Add the eggs, one egg at a time.
Transfer the dough into a piping bag fitted with a notched nozzle and pipe the choux into the shape of your choice.
Preheat the oven
This time, I cooked it on Turbo at 170 degrees, but you can also cook it on Turbo.
In static mode, above and below 200 degrees for approximately 35 minutes
After 30 minutes, leave the oven door slightly open to allow steam to escape and leave the cabbage for another 5 minutes (optional).
Allow the cabbages to cool before stuffing them.
Pastry cream filling
Heat 3 cups of milk until boiling
In a separate bowl, mix
4 egg yolks
2 vanilla sugar
3/4 cup of sugar
3 heaped tablespoons of flour
Mix well: the dough is very thick
When the milk is hot, add the dough and mix well without stopping until it is very thick.
Turn off the heat and stir in 100 grams of butter
Transfer to a glass container. Place plastic wrap directly on the surface of the cream and refrigerate to chill.
Whip a small pot (250g) of sweet Shamnet cream (liquid cream) with 1 vanilla pudding
Add to the well-chilled pastry cream and whisk until smooth; it wonderfully enhances the cream.
Stuff your cabbage rolls and sprinkle with icing sugar!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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