There are days like this where cooking is as a remedy ! After a bad day (Murphy, when you hold us), I wanted to make me happy and to make incidentally a pleasure Sir, as we prepared for a special treat, I named the small chou buns. The small chou buns it is kind of my Proust’s madeleine to me but also to Mr because it is one of the first memories taste that he keeps from his childhood… A treat both melting and crunchy that I love, and yet I had never made it home (but where will I use it ?!) !!!
And then it is Wednesday today, so I believe that all children will be delighted to have the small chou buns for their snack !
In addition, it was long ago that I didn’t make choux pastry, after my first attempt, rather successful with cabbage to the strawberry for the Battle Food !
Small chou buns
Ingredients (makes about thirty)
- 110 g of flour
- 100 g of milk
- 100 g of water
- 90 g butter
- 4 eggs means
- 2 pinches of sugar
- 2 pinches of salt
- 100 g of sugar casson
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 with a wooden spoon. Then 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.
Pour a generous amount of sugar casson on the cabbage.
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.
Good taste and good chouquette !