Ingredients:
For the gelatin dough:
125 ml water
125 ml milk
100 grams of butter
150 g flour
4 eggs
1 pinch of salt
1 teaspoon of sugar
For the cream:
500 ml milk
100 grams of sugar
4 egg yolks
50 grams of flour
1 vanilla extract or 1 teaspoon of vanilla
For the topping (optional):
100 grams of powdered sugar
A few drops of water or lemon juice
PREPARATION:
Prepare the potato dough :
Preheat the oven:
Preheat your oven to 180°C (350°F).
Boil water:
Heat water, milk, oil, salt and sugar in a saucepan until boiling.
Add the flour:
Remove the pan from the heat and add the flour at the same time. Mix vigorously with a wooden spoon until the dough forms a ball.
Add the eggs:
Let the dough cool for a few minutes. Add the eggs, one at a time, mixing well after each addition until the dough is smooth and consistent.
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Cooking:
Bake for 25-30 minutes until the cabbage is golden brown and cooked through. To avoid falling, do not open the oven while cooking.
Leave to cool on the grill.
Prepare the cream:
Heat the milk:
Heat the milk and vanilla pod (or vanilla pods) in a saucepan until boiling. Remove from heat and let it boil.
Mix the eggs and sugar:
Beat the egg yolks and sugar in a bowl until the mixture turns white. Add the flour and mix thoroughly.
Add the milk:
Remove the vanilla sponge from the milk. Pour the hot milk over the egg, sugar and flour mixture, stirring constantly.
Oil savings:
Withdrawing