Everyone knows (well I hope), Sunday is mother’s day. And to spoil her mother, sweetheart, what better way than to prepare her a nice big cake (also good to offer him flowers, chocolate or a book…) ?! And that falls well, because it is what I expected with this pyramid of cabbage with pastel shades, which will make a perfect mother’s day cake, don’t you think ?! Good, in reality, this pyramid of cabbage was my birthday cake and if you have followed, you say that there had also been the pavlova (yes I had the right to two cakes, I’m spoiling myself !). Anyway let’s move on, the cabbages are one of my desserts darlings then a pyramid of cabbage, you can imagine the whole thing…! I chose to keep it simple and prepare two custards different, a vanilla and tonka beans, for the latter it has even required that I call all the grocery stores of the city to find, before going to get quickly done by bike (yes the girl who wants to tonka, but who hasn’t !!!).

That is, the preparation is a bit long, I grant you, but if you are well organised you can get there don’t worry ! In any case, I am sure that the person for whom you will make this pyramid of cabbage will be amazed at its discovery !

Pyramid of choux, vanilla and tonka {without milk}

For 6-8 people Save Print Ingredients

  • FOR THE CABBAGE (24 in total)
  • 110 g of flour
  • 200 g of vegetable milk
  • 90 g of margarine, vegetable 80% of MG
  • 4 eggs means
  • 2 pinches of sugar
  • 2 pinches of salt
  • 50 cl of milk plant
  • 200 g of cane sugar
  • 6 egg yolks
  • 75 g of flour
  • 1 vanilla pod
  • 1/2 tonka bean
  • 300 g of fondant
  • Natural dyes pink and green
  • 250 g of sugar
  • 37 g of glucose
  • 8 cl of water



  • Start by making the pastry cream. To do this, divide the quantities of the pastry cream in two in order to achieve the two perfume. The procedure is the same except that in one it will put the vanilla pod, split in two to infuse in the milk while the other it will be the tonka beans grated which will infuse in the milk.
  • To make a pastry cream, 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, 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. Pour the preparation into a container, shoot to contact and book cool.
  • Prepare the dough cabbage by heating the milk, 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 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 with a wooden spoon. Then pour the batter into a piping bag. On a baking sheet make 24 cabbage (or more if you want to be safe) of 3 cm diameter by holding your piping bag vertically to the plate, cut a blow dry by turning. Be sure to space them. Put in the oven and turn off oven. Allow to cook for 20 minutes. After 20 minutes turn the oven to 180° by heat static and let dry for 15 minutes. Do especially open the door of the oven before the end of cooking the cabbage ! Remove them from the oven and leave to cool.
  • Put the custards in two pockets at sleeve with a smooth tube and top with the cabbage (you can make holes in advance the bottom of the cabbage with the sleeve in order to facilitate the work).
  • Prepare the fondant for this, divide the amount of flux in two and heat the pans in a bain-marie until the fondant reaches 37°. Add the colouring (if you want a pastel color) and glaze the sprouts.
  • Finally, prepare the caramel by mixing all the ingredients. Heat to 157°.
  • Dip the side of the choux in the caramel in order to climb your pyramid. the base is made up of 8 cabbage and then 7, 5, 3 and one.


Written by Doc

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