ingredients

12 cl of milk
4 eggs
100 g of butter
130 g of flour
5 g of sugar
250 g whole liquid cream
100 g icing sugar

Steps

Step 1

Preheat the oven to 200 ° C (item 6). In a saucepan, heat over low heat milk, 12 cl of water, sugar, butter and salt; when the butter is melted, pour the flour at once, mix 2 min until you get a smooth paste that no longer sticks to the spoon or the pan. Out of the fire, add eggs 1 to 1; amalgam each one completely before adding the next.

2nd step

In the pastry bag or spoon, form 20 balls on a nonstick plate spacing them. Bake 25 min.

Step 3

Pour the very cold cream and icing sugar into a small bowl placed in a large bowl filled with ice cubes; beat for about 5 minutes with an electric whisk until firm foam is obtained. Open the puffs in 2, fill them with the piping bag or spoon, powder with icing sugar.

tips

My ideas

To make smooth cabbages easier, you can cool the dough in the refrigerator before forming the balls of dough.

The quantities we give you here correspond to the production of 20 large cabbages or 30-35 the size of a bite; allow 2 plates to cook.

Simple as Bocuse

3 stars and 5 Michelin cutlery: unsurpassed! Christophe Muller , Meilleur Ouvrier de France, is the team leader who maintains the restaurant of Collonges-au-Mont-d'Or, with the master Paul Bocuse . The duo demonstrates in this book what has always been said the brilliant chef Lyon: no need to be complicated, classicism and precision are unmistakable masterpieces!

"Simple as Bocuse", 80 recipes including the 4 presented here. Ed. Glénat. € 29.50.

Auberge du Pont de Collonges, 69660 Collonges-au-Mont-d'Or. 04 72 42 90 90. www.bocuse.fr