Fancy a delicious dessert worthy of Antoinette Poisson, the Pompadour, Louis XV's favorite?
Discover this delicious choux pastry with a Well of Love heart, something to awaken your taste buds for this new school year...
(for 10 people)
For the icing:
The steps of the recipe:
For the cabbage:
1. In a saucepan, boil 25 cl of water with 80 grams of butter cut into small pieces. Then, turn off the heat and add 150 grams of flour all at once. Begin beating vigorously.
2. After a few minutes, you should have a ball of dough. It should easily detach from the sides. Once the ball of dough has formed, return it to low heat for a few seconds to dry out.
3. Place the dough in a bowl, add the first egg, beating vigorously until it is fully incorporated into the dough. Repeat this process three times, taking care to incorporate the eggs one after the other.
4. Place your soft dough in a piping bag.
5. Place a sheet of parchment paper on a baking sheet. Shape the puffs by gently pressing the bag and holding the tip of the nozzle against the sheet. Once the puffs are formed, pull sharply - while stopping pressing the nozzle - to form the small tip. Remember to leave enough space between the puffs so that they don't stick together during cooking.
6. Brush the choux buns with a mixture of one egg yolk and two teaspoons of milk. They will acquire a nice color when cooked. Place the choux buns in an oven preheated to 200°C for 15 minutes, then reduce the temperature to 180°C for 10 minutes.
7. Make a small incision under the cabbage using a knife, and fill them with a piping bag containing Well of Love .
For the icing:
1. Gently mix the sugar with the egg white, then stir in the lemon juice and a few drops of purple food coloring.
2. Use this mixture to glaze your choux buns. It will harden as it dries.
