What ?! A recipe based of bergamot and cream of chestnuts that feels good long winter evening in front of the fireplace… you are going to tell you that I am certainly tired and that I am a little crazy to publish it in summer ! And well not missed because of a I come back from vacation (yes I am lucky I know !), and two I know well that we are in summer and I have a good excuse to publish this recipe. And it’s a great excuse because Ivy, Inside kitchen Project, came to visit me in Grenoble during the year-end holiday to discover who was hiding behind love & eat. So I invite you to go and discover the beautiful work realized by Ivy through all these meetings, and my portrait in three time right here !

Good of course there will be the recipe of the cabbage, but I’ll put a layer of pastry cream !) here, like that you will not be able to say that you don’t know what to do when you see a bergamot in the rays (ok, it will have to wait for next January !) !

Cream puffs, bergamot and brown {without milk}

For a twenty Save Print Ingredients

  • 55 g of flour
  • 50 g of vegetable milk
  • 50 g of water
  • 45 g of margarine plant
  • 2 eggs means
  • 1 pinch of sugar
  • 1 pinch of salt
  • 50 g of flour
  • 50 g of sugar cane
  • 40 g of margarine plant
  • 25 cl of milk plant
  • 100 g of cane sugar
  • 3 egg yolks
  • 37 g of flour
  • 2 tablespoons dished chestnut
  • The zest of half a bergamot



  • Start by making the pastry cream. To do this, beat the egg yolks with the sugar in a bowl so that the mixture whitens, then add the flour, mix. Put the vegetable milk to heat in a saucepan with the zest of bergamot, bring to a boil and then pour the milk over the egg yolks, stir with a whisk. Pour the batter in the pan and then turn it to cook on low heat for 3-5 minutes, whisking until the mixture thickens. Add to finish the cream of chestnuts. Pour the preparation into a container, shoot to contact and book cool.
  • Make the cracker, for this mix together the sugar, margarine and flour. Sand the preparation of the fingertips, then spread it on 2-3 mm, between two sheets of parchment paper. Book in the freezer the time to prepare the cabbage.
  • Prepare the dough cabbage by heating the milk plant, water, sugar, salt and margarine 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 for 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 of the same size as the cabbage using a cookie 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 oven door closed before the end of cooking cabbage. Remove them from the oven and set aside.
  • Once cooled, it will be necessary to fill the choux with the pastry cream. For this, put the cream into a piping bag with a smooth tip made a gash in the cabbage and then top with cream.



Written by Doc

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