After the small chou buns classic, that Mr. also devoured (well, yes it is less good the next day these ptites beasts there !), I came to the realization of the custom, the small chou buns to pralines roses. I’m sure you already know the pralines roses, because here you have already crossed in the recipe of the brioche of Saint Genix. And this time I have been able to resist (at the urging of the Gentleman, still him !), to restart a tour of small chou buns.
I have to say that the side caramelized and taste of roasted almonds these small chou buns to pralines roses I was particularly seduced… too too good !
And then as it is today two months mini Miss, we’re celebrating it with a dessert rose, and as it is pink is only for girls, nah !!!
Small chou buns to pralines roses
Ingredients (for a fortnight)
- 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
- 50 grams of pink pralines
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.
Crush the pralines roses to form a coarse powder, repartissez generously over the 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 leave to cool.
Good taste !