Lemon cream cabbage
Beat the eggs together with the sugar and vanilla sugar.
Add the soft butter and beat well.
Put the spoons with flour and those with starch and then mix quickly so as not to make lumps.
Put the milk and then put it on the stove, over low heat.
Stir in one until the cream binds, it should be a little harder.
After it has set, let the cream cool. When it has cooled, add the lemon juice.
I also made berry cream, adding berry syrup.
Preparation of choux:
In a higher bowl, boil the water together with the oil and a pinch of salt.
Leave it until it boils and at that moment add the flour, all at once.
Stir quickly to avoid lumps, it would be preferable to put the mixer.
Stir constantly until the dough comes off the bowl, no longer than 5 minutes.
This composition is allowed to cool and when it has cooled, the eggs are added, one by one.
Put baking paper in a tray and prepare the oven.
The choux composition is put in a spirit and the shapes are made directly in the tray.
Put them in the oven, at the top, and let them simmer until they change color to gold. Do not leave for more than 5 minutes.
Remove to a pan and leave to cool. When they have cooled, cut them in half and fill them with a lot of cream.
Garnish with whipped cream or chocolate and refrigerate.
- 500 g Orecchiette
- 2 Choux romanesco
- 25 cl Liquid cream
- 2 cloves Garlic
- 1 organic yellow lemon
- 1 Thread of olive oil
- Sea salt
- Mill pepper
Separate the florets from the romanesco cabbage with a small knife and wash them. Steam them for 8 minutes. Book.
Wash the lemon and, using a microlayer grater, remove the zest. Peel a squash, grate it and squeeze the garlic cloves.
In a saucepan, gently heat the cream with the lemon zest and crushed garlic cloves. Salt and pepper. Cover and let infuse for 10 minutes off the heat. Filter.
Meanwhile, cook the pasta in a large volume of boiling water, the time indicated on the package. Drain and drizzle with olive oil. Put the pasta back in the pan, add the romanesco cabbage florets and the filtered cream.
Mix gently and serve immediately with the grated Parmesan.
Recipe from My organic basket, what do I do with it ?, Céline Mennetrier, ed. Solar
S & rsquoil there is one thing that m & rsquoa makes Christophe Adam understand with his delicious lightning, is that with the cabbage paste he has no limits!
So if you tend to crack for lemon pie, feel free to try these little cabbages, garnished with a light lemon cream, and glazed with a thin layer of meringue.
For about twenty cabbages:
& # 8211 240g of lemon juice
& # 8211 80g of milk
& # 8211 6 eggs
& # 8211 260g of sugar
& # 8211 50 g cornstarch
& # 8211 75g butter
& # 8211 125g d & rsquoeau
& # 8211 50g butter
& # 8211 80g of T55 flour
& # 8211 2 eggs
& # 8211 1 pinch of sugar
& # 8211 1 pinch of salt
For Christophe Michalak's cracker:
& # 8211 40g of half-salt butter at room temperature
& # 8211 50g of brown sugar
& # 8211 50g of flour
& # 8211 3 egg whites
& # 8211 110g icing sugar
& # 8211 60g of sugar
& # 8211 1 pinch of salt
For the lemon cream:
In a saucepan pour the lemon juice and milk, place the pan on low heat and bring the mixture to a boil.
Meanwhile, pour the eggs and sugar into a colander, then whisk the mixture quickly to blanch it.
Then add the flour and whisk again to get a smooth dough.
When the juice comes to a boil, pour half over the mixture in the cul-de-sac, then whisk it (making the preparation softer, more fluid).
Then pour everything into the pan and place over medium heat.
At this point, do not leave the whisk and cream until the end of cooking.
The cream will thicken slowly, and in the meantime never stop whipping the cream, while trying to scrape all the walls of the pan, so that no residue clings and burns.
Beat the cream with a whisk, drawing the shape of the number 8 in the pan and then scratch on the entire outline, not forgetting the middle.
When the lemon cream is ready, its texture becomes thick, then it begins to simmer on the surface, continue beating for another 50 seconds and remove from the heat.
Then add the butter previously cut into small pieces and whisk again to incorporate.
Pour the cream into a clean, dry cul-de-sac, then film the cream in contact (stick to the cream).
With the tip of the knife pierce the film in several places to let the mist escape.
Place the cul-de-sac in an ice-cold container to lower the temperature of the cream quickly, and let it cool for 2 hours.
For the cracker:
Put the butter cut into small pieces in a bowl, then beat with a whisk or using the robot sheet to get an ointment butter.
Add all the ingredients, then knead by hand to form a ball.
Spread the cracker with a rolling pin between two sheets of parchment paper 2 / 3cm thick.
Cut the dough into circles in the same diameter as the cabbages (6 / 7cm).
Place the sheet back on the cracker and let it cool for the duration of the cabbage dough.
In a saucepan pour the water, sugar, salt and butter previously cut into small pieces.
Bring the mixture to a boil, then remove the pan from the heat and add the flour in one go.
Always off the heat and without waiting, mix the liquid and flour, beating quickly with a spatula so that the mixture forms a kind of thick, lump-free dough.
Replace the pan with the dough over low heat, and continue to mix the dough so that the moisture it contains escapes to the maximum. To mix well: mash the dough against the walls of the pan with the spatula.
Continue to dry (chase away the moisture) from the panade (cabbage paste without the eggs) for a few minutes.
To know if the dough is ready, there should be a film (a barely visible layer) of baked dough at the bottom of the pan, and the dough should also be able to form a ball that comes off completely from the walls of the pan.
When the dough has dried enough, quickly discard in a colander to stop cooking and continue mixing with the spatula to cool quickly.
With a food processor: pour the dough into the pan and cool using the foil.
Add the first egg to the preparation, then mix until fully incorporated. At first the egg does not integrate easily, but it ends up being fully incorporated into the dough.
Then add the second egg and mix until smooth.
Cabbage paste should be smooth and shiny with a satin color, it should also have hold.
When it has a good consistency, the dough stays glued to the end of the spatula or sheet of the robot to end in a point, then it forms a “beak”.
Cabbage paste should not be overworked and should be baked fairly quickly.
Preheat the oven to 180 °.
Pour the cabbage paste into a bag with a socket of 10, then poach on a plate lined with parchment paper, before placing a cracker on top of each cabbage, pressing lightly (without crushing) to glue it.
Bake for 30/35 minutes, while monitoring the color of the cabbage.
When the cabbages are golden brown, lightly open the oven door for 10 seconds to allow the moisture to escape.
The cabbage paste should be colored enough not to fall off after cooking, it will then be moistened by its topping.
To make sure the cabbage paste does not fall back, at the end of cooking leave the cabbage in the oven turned off to dry.
When it comes out of the oven, let the cabbages cool completely, before drilling the bottom.
Whip the lemon cream if necessary, then pour into a small bag with a small sleeve, and garnish the cabbage.
For the meringue:
Clarify the eggs (separate the yolks from the whites), and pour the whites with a pinch of salt into the bowl of the robot.
Whisk the whites while adding the sugar (powder) as you go.
When the meringue is firm and shiny, add the icing sugar in two steps, and mix with the help of the maryse very gently so as not to drop the appliance.
Dip the top of the cabbage into the meringue, then gently remove to form a pointed end.
It is also possible to poach the meringue in your pocket, with a small fluted sleeve.
Color the meringue with a torch, then place the cabbage in a cool place.
All in your aprons, it's time to suffer!
For a more intense lemon scent, zest the lemons, then add the zest to the juice in the pan before bringing to a boil.
Then filter the juice to remove the zest and continue with the other steps to make the cream.
Mat & # 233riel
Pocket & # 224 socket
Take away the round
Preparation CHOUX & # 192 LA CR & # 200ME DE CITRON ET RAMBOISE & # 201tape par & # 233tape
For the cracker: By hand or in a food processor, mix the ingredients together to form a ball. & # 201taler this finely between 2 baking sheets (about 2mm). Then place in the refrigerator.
Prepare the lemon cream: In a saucepan, mix the eggs and cream, then add the lemon cream preparation sachet. Mix without stopping until boiling.
Pour the preparation into a hollow plate, film in contact with the cream. Reserve fresh.
In a saucepan, boil over medium heat, bring water, milk, salt, sugar and butter to a boil. From the first boilings, remove from the heat and pour in the flour. Put it back on the fire to dry the dough. Stir vigorously with the help of a maryse until your dough no longer sticks to the edges of the pan. Reserve the dough in a cold container.
In a bowl, beat the eggs into an omelette. Pour half into your pot and mix well with the help of a maryse. Pour in the remaining eggs and mix.
Pre & # 233heat your oven & # 224 230 & # 176C (th.7).
Pour your paste into a sleeve pocket (smooth socket of preference). On a baking sheet lined with parchment paper, form small circles of dough (space them well as they will swell the baking).
Using a cookie cutter that is slightly larger than your dough balls, cut rounds into your cracker dough. Place the crackers on the cabbage.
Bake your cabbages, lowering the oven temperature and cooking for 25 minutes. Once cooked, let your cabbage cool on a wire rack.
Prepare your ice cream: Melt your ice cream as directed on the sachet. Once melted, pour the icing into a bowl, add 3 drops of red gel dye and mix until you get a pale pink icing.
Soak the cabbage head in the preparation. Allow to harden on a wire rack.
Arrange the cabbage: Using a knife, cut the cabbage cap.
Take the lemon cream out of the fridge and pour it into a pocket with a lace sleeve. Garnish your cabbage with cabbage and add a raspberry in the center. Close the cabbage with a hat and enjoy!
Small lemon cabbages & # 8211 Everything for successful cabbage paste
Succeeding with kale is not an easy task. First of all, you have to know how to spot when the cabbage dough is in the right texture, then you have to lay the cabbages and then comes the decisive step, cooking. To make a cabbage paste, you start with a recipe and a precise amount of ingredients. However, the result is unfortunately not guaranteed. Indeed, when preparing the bread (water mixture, or water and milk, flour, sugar, salt and butter) you will more or less dry your appliance and you will then need to add more or less eggs. to have the right texture. If you dry the breadcrumbs longer, you will need to rehydrate it more with the eggs while on the contrary, if you dry it a little less eggs will be needed. This is why it is difficult to guarantee a 100% cabbage paste recipe.
For lay the cabbage paste, whether you are making cabbage, lightning or nuns, you need to use a plain 8 to 10 mm sleeve and hold the sleeve pocket perpendicular to the plate. Press the pocket regularly, without moving from the center of the cabbage, then stop sleeping in a circular motion to make the cabbage as smooth as possible. If you have the time and do not give in to a pressing craving for lemon cabbage, I advise you to prepare your cabbage paste to watch over it, put it in a tightly closed pocket and let it rest in the fridge for 24 hours. Cold cabbage paste is much easier to lay down and so you will be much more likely to make regular cabbage.
To ensure an optimal result, you can help yourself by applying a cracker to the cabbage before cooking. However, be aware that this practice is not allowed at CAP Pâtissier. So much for learning how to do without it. Here I haven't made a cracker since I chose to glaze the cabbage with pastry fondant.
Regarding cooking, I advise you to use the static cooking function of your oven. Rotating heat cooking could compromise the result as the blower could warp the cabbages. Properly cooked cabbage paste is evenly browned, even in small cracks. Especially Never open the oven door before the end of cooking. If your cabbages fall back on cooling, it's just that they're not cooked enough.
Lemon cream cabbage, royal icing
In a saucepan, bring the milk to a boil with the butter cut into pieces, sugar and salt.
Off the heat, pour in the flour in one go and beat vigorously before putting back on low heat, stirring constantly.
When the dough comes off the walls into a ball, continue cooking for about a minute, stirring again to dry.
Stir in the eggs one at a time, stirring vigorously with a spatula each time (putting the next egg only when the previous one is perfectly absorbed) until smooth.
Fill a sleeve pouch with a smooth sleeve with the cream and place dough balls on a plate lined with parchment paper. Remember to stagger them and space them well.
Bake for 20 minutes. and let them cool on the plate.
Prepare the candied lemon cream:
In a salad bowl, combine sugar and eggs, add flour.
Bring the milk to a boil and pour it into the previous mixture.
Return to the heat and cook gently, stirring constantly, until the cream thickens.
Stir in candied lemon cut into small pieces.
Mix, pour the cream into a bowl and set aside to cool.
Prepare the royal icing:
Put the egg white in a bowl with the icing sugar.
Mix for a few minutes with the spatula until you get a nice smooth white dough.
Gradually add lemon juice to get a consistency just thick enough.
Fill a sleeve pouch with the lemon cream. Stuff the cabbage.
Spread the icing over the cabbage, garnish with a few candied lemon zest and set aside before serving.
For this recipe for Cabbage with lemon cream, royal icing, you can count 20 minutes of preparation. To learn more about the foods in this pastry recipe, visit our food guide here.