The time of the 7th edition of the Battle Food rang, and this month it’s our friend Olivia’s sublime blog Sokeen who is the godmother. This month she asked us to floor on the theme of the PâtàChoux…a real challenge because it really was a first for me !

Even though I love to taste cabbage and small chou buns, éclairs and religious (houuuu the bitch…), I never realized these wonders finally these sprouts what !!! So what could be more simply greedy as the whipped cream and lovely strawberries to make pretty cabbage ?! Bah I ask you ma’am !

So yes I have given in to greed pure and simple I’ve prepared cabbage for a cute and deliciously regressive !

Cabbage strawberry gariguette, whipped cream and pistachio {Battle Food #7}

Ingredients (for 6-8 people could be 2-3 sprouts per person)

  • 500 g of strawberries gariguettes
  • 50 cl of whipping cream
  • 30 g of icing sugar
  • 20 g of pistachio

For the choux pastry

  • 55 g of flour
  • 50 g of milk
  • 50 g of water
  • 45 g of butter
  • 2 eggs means
  • 1 pinch of sugar
  • 1 pinch of salt

For the bagel

  • 50 g of flour
  • 50 g of sugar cane
  • 40 g butter, softened


Start with the cracker, for this mix together the sugar and the butter then add the flour. Spread the preparation on 2-3 mm between two sheets of parchment paper and refrigerate at least 30 minutes.

Prepare the dough cabbage by heating the milk, water, sugar, salt and butter together in a saucepan. When the whole is melted, add the flour at once and stir with a wooden spoon. Turn the dough in the pan to dry out for 2 to 3 minutes. Put the dough in a bowl and let rest for 3 minutes.

Preheat the oven to 250° of heat static.

Then add the eggs one at a time in the paste to the cabbage, stirring well between each. Pour the batter into a piping bag.

On a baking sheet make cabbage 3 cm in diameter by holding your piping bag vertically to the plate, cut a kick-sec. be Sure to space them.

Remove the bagel from the fridge and cut out disks slightly smaller than the puffs using a pastry cutter. Arrange on cabbage.

Put in the oven and turn off oven. Allow to cook for 20 minutes. After 20 minutes turn the oven to 180° c in heat-static and allow to dry for 12 minutes. Do especially open the door of the oven before the end of cooking the cabbage !

Remove them from the oven and set aside.

Prepare the whipped cream for this, use a siphon or beat the really cold cream with the icing sugar.

Cut the strawberries in 2 and book.

Just before serving, cut your sprouts in half and place the half strawberries standing up. Add the whipped cream in the center and pistachios previously crushed.

Serve immediately.

Enjoy !

I leave you with the other achievements :

My ampersand, Created the Kitchen, Is she greedy, Amstramgramm, Beautyarchi, Hello Darling, My wee dishes in the great, of ancient times, Mother and daughter in the kitchen, The duck-billed Platypus Chafouin, Sunrise Over Sea, The taste of others, Chichichoc, Pop & Soda, Strawberry – Basil, spices and me, Délices Cookie’s, A dessert fork, Happy cooking, Ndggdn, Grandma Cake, I’m not at the point on the ganache, By plou, Fashion gazette, Liquorice and marmalade, Lili’s cook, Miss Natïaa, Thai Rice, Boxes of mary, Mrateliergraphique, Madeleines and feathers of ostriches, A dessert fork, BarbaSucre, Miss Crumble, Emysoulkitchen, The revenue of juliette, The market is eclectic, Once upon a cook, godiche, Samkonait, Best of d blog, whisper, Youbold, coonerie and co., RoseSucre, Parigote, foreverstartsnow, Pink Sugar, La fourmi elé, Grib0uillie, Raspberry and bergamot, Marine is cooking, Vanessa Pouzet, the medicine goes through the kitchen, happy2cook, cathyetchrismoon

Written by Doc

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