I wish you a very happy new year 2020. I hope it will bring you everything you can dream of. For my part, I hope to continue to make your mouth water and delight you with my little recipes.
To start the year well, I suggest you prepare delicious little puffs. I know, this weekend will be more devoted to the galette. But there are already so many galette ideas here! I didn’t have the courage to prepare a new recipe in advance.
I prepared these little puffs for Christmas, to change the log a bit. We feasted. You can make them for all occasions. It is a fine and refined dessert that is sure to please. Ah yes, I haven’t told you everything about these cabbages yet. They have a small peculiarity that changes everything. The mango cream is flavored with rose pelargonium, or more simply rose geranium. It’s simply delicious!
The idea and recipe for these cabbage came from chef Cédric Denaux. With Cathy, his wife, they opened the doors of their kitchen and their garden at the Château d’Ygrande to several bloggers in the region. We visited the garden and discovered many varieties of plants, then we cooked and of course tasted. It was a delicious moment. Moreover, if you pass by here, do not hesitate to come and have a look at the castle. You will discover new flavors. Cooking lessons are also offered.
We prepared the cracker choux with the pastry chef and he kindly gave us his tips and his recipe. For cabbage, nothing very complicated. Their particularity is to be covered with a rapadura sugar cracker. As I didn’t have any, I used brown vergeoise.
Once the dough was ready, the chef flavored it by adding pelargonium leaves. I’m going to try to start growing geraniums in the spring, but in the meantime I found a rose geranium essential oil in a cupboard. The bottle wasn’t even opened. I flavored the creamy mango with it. Marriage is awesome!
This dessert is really very nice. I hope it will seduce you as much as me.
Cabbage cracker, creamy mango:
50g soft butter
50 g dark vergeoise
Mix all the ingredients until you have a smooth paste.
Roll out this dough as thinly as possible between 2 sheets of parchment paper.
Reserve in the freezer.
180 g of milk (1/2 skimmed)
100g of flour
4 g brown sugar
Heat the milk, butter, salt and sugar in a saucepan.
When boiling, remove the pan from the heat and add the flour. To mix together.
Return the pan to low heat for about 2 minutes to slightly dry the dough.
Pour the contents of the pan into a food processor and add the eggs one by one, while whisking.
Place the choux pastry in a piping bag.
Poach on a baking sheet about fifteen medium-sized cabbages.
Take the cracker out of the freezer and peel it off the baking sheets.
Cut out circles with a cookie cutter and place them on the puffs as you go. The dough heats up quickly, but you can reheat it for a few moments in the freezer.
Place everything in the freezer for at least 3 hours, at most 1 month.
Preheat the oven to 190°C.
Cook the cabbage for about 25/30 minutes.
450 g frozen mangoes (1 bag)
3 sheets of gelatin (6 g)
3 eggs (150g)
6 egg yolks (120g)
2 to 3 sprays of rose geranium essential oil
Allow the mangoes to thaw then blend them.
Rehydrate the gelatin in a bowl of cold water.
In a saucepan, put the mango puree, sugar, eggs and yolks.
Bring to a boil and simmer for 3 minutes while stirring.
Add the gelatin and mix.
Add the butter in pieces while mixing with an immersion blender.
Add essential oil. You can feel the taste more when the cream is very cold, so be careful not to add too much.
Leave to cool overnight.
The next day, whisk well and pour into a piping bag.
Make a small hole under the puffs and garnish with cream.
To finish: the tip given by the chef is to always freeze the choux pastry before baking it, in order to “stabilize the pastry and obtain beautiful, even choux pastry after baking”. So, it’s super convenient to prepare them in advance and cook them at the last moment.
Spread the cracker very very thinly. Choose a slightly large cutter so that the cracker covers the cabbage well when cooking.
Styling: modulo nature plates Degrenne