Traditional recipes

Cabbage with cream

Cabbage with cream

Also for the March Challenge - Dulce Romania, I prepared these Choux a la creme and I hope you like it. The shell recipe is the same one I don't fail with. :) I didn't have the courage to try another recipe.

  • For shells:
  • -10 tablespoons water
  • -100 g butter or margarine
  • -100 g flour
  • -4 small or 3 larger eggs
  • Vanilla cream:
  • -3 eggs
  • -500 ml of milk
  • -6 tablespoons sugar
  • -3 tablespoons starch
  • -1 vanilla
  • +
  • -300 ml fresh

Servings: 12

Preparation time: less than 60 minutes

RECIPE PREPARATION Choux a la creme:

Boil water and butter. When it starts to boil, take it off the pit and add all the flour. Then add eggs one at a time. I always use the mixer because it is easier to incorporate each egg. Put the dough in a posh and sprinkle the larger donuts. I had 12 pieces. Bake in the preheated oven for 25-30 minutes.

Cream:

Eggs are mixed with sugar, vanilla, starch and milk and boiled until thickened like a pudding. When the cream has cooled, mix with 3 tablespoons of whipped cream. Put the cream in posh and fill the shells. Whipped cream over the cream. Top with vanilla sugar.