Homemade Creamy Cabbage

Ingredients

• 120 ml of water
• 50 g unsalted butter
• A pinch of salt
• 75 grams of flour
• 2 eggs
• 300 g of pastry cream
• powdered sugar for finishing

Place the water, butter, and salt in a pot and bring to a boil. Once the butter is melted, pour in the flour all at once and mix well. Cook the dough over medium heat, stirring constantly until it pulls away from the sides of the pot.

Remove from the heat and transfer the dough to a mixing bowl. Allow to cool slightly, then gradually incorporate the beaten eggs using a wooden spatula, until a smooth and glossy dough is formed.

Fill a piping bag with the dough and pipe out balls of about 5 cm in diameter onto a baking sheet lined with parchment paper. Bake in a preheated oven at 190 °C for about 25 minutes, or until the cabbage is puffed up and golden brown.

Let the cabbage cool, then make a small hole in the bottom of each, and fill them with pastry cream using a piping bag. Finish by dusting with powdered sugar.