\nHazelnut paste:<\/b><\/div>\n
\n-30g of flour<\/b><\/div>\n
\n-30g of roasted hazelnut powder<\/b><\/div>\n
\n-30g of semi-salted butter<\/b><\/div>\n
\n-30g of brown sugar<\/b><\/div>\n
\n
<\/b><\/div>\n
\nSalted butter caramel cream:<\/b><\/div>\n
\n-165g of sugar<\/b><\/div>\n
\n-600ml of milk<\/b><\/div>\n
\n-65g of semi-salted butter<\/b><\/div>\n
\n-1\/2 teaspoon salt<\/b><\/div>\n
\n-50g of cream powder (or cornstarch)<\/b><\/div>\n
\n-100g of egg yolks<\/b><\/div>\n
\n<\/div>\n
<\/p>\n
\n
\nFirst, prepare the salted butter caramel custard. First, separate the sugar. There are 165g for the recipe. Set aside 25g to put with the yolks. It thus remains 140g for the caramel which one will make with dry. Put a small portion of the 140g of sugar in a saucepan over moderate heat without water. <\/div>\n
\n
<\/a><\/div>\n
\n<\/div>\n
\nThe sugar will start to melt and then caramelize. Do not use too much heat as the caramel may burn and take on a bitter taste. <\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nThen add a little more sugar (still on the whole 140) and let it melt. <\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nDo this until the end of the 140g of sugar that you transform into caramel. <\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nRemove from heat and add a small amount of milk. Be careful with the possible projections! <\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nAdd the semi-salted butter and salt. <\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nHeat over low heat without boiling to just let the caramel melt. <\/div>\n
\nMeanwhile, whisk the yolks with the cream powder (or cornstarch) and the sugar (the 25g).<\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nWhen all the caramel has had time to melt, bring the milk to a simmer and then pour it over the yolks\/sugar\/cream powder while whisking.<\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nPour the mixture back into the saucepan and set over low heat while whisking. <\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nThe cream will set. Be careful of lumps! <\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nOnce boiling, the cream is well set. Pour it into a dish and strain on contact. Let cool to room temperature then refrigerate. <\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\nFor cabbage:
\nStart by preparing the hazelnut dough by mixing together the roasted hazelnut powder (if they are not roasted, that works too!) the brown sugar, flour and soft semi-salted butter. <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nPlace the dough on a sheet of parchment paper and place another sheet on top. Roll out the dough as thinly as possible (1mm).<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nPlace this dough (with the paper) on a baking sheet and refrigerate while you prepare the rest.<\/div>\n
\nPreheat your oven to 195\u00b0C.<\/i><\/div>\n
\nPut the milk, water, butter, sugar and salt in a saucepan.<\/i><\/div>\n
\n<\/div>\n
\n<\/a><\/i><\/div>\n
\n<\/div>\n
\nBring to a boil over low heat.<\/i><\/div>\n
\n<\/div>\n
\n <\/a><\/i><\/div>\n
\n<\/div>\n
\n Add the flour all at once off the heat.<\/i><\/div>\n
\n<\/div>\n
\n <\/a><\/i><\/div>\n
\n<\/div>\n
\n <\/a><\/i><\/div>\n
\n<\/div>\n
\nMix quite briskly and then put back on low heat for 1 minute to dry the dough. It is necessary to mix constantly. The dough will come off the bottom of the pan.<\/i><\/div>\n
\n<\/div>\n
\n<\/a><\/i><\/div>\n
\n<\/div>\n
\n Pour the dough into a bowl.<\/i><\/div>\n
\n<\/div>\n
\n <\/a><\/i><\/div>\n
\n<\/div>\n
\nAdd the 125ml of beaten eggs little by little to the dough. Mix well before adding the remaining eggs.<\/i><\/div>\n
\n<\/div>\n
\n <\/a><\/i><\/div>\n
\n<\/div>\n
\nStir vigorously to blend.<\/i><\/div>\n
\n<\/div>\n
\n <\/a><\/i><\/div>\n
\n<\/div>\n
\nTransfer to a pastry bag fitted with a 10mm plain tip.<\/i><\/div>\n
\n<\/div>\n
\n <\/a><\/i><\/div>\n
\n<\/div>\n
\nPocket your cabbage. To get 12 large ones, I made 3-4cm diameter choux, a bit like for macaroons. <\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nCut with a glass or a cookie cutter disks of the same diameter as your choux (3-4cm). It is by being as regular as possible that the cabbages will be very beautiful at the end.<\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\nGently place a disk of dough right in the center of the cabbage. The disc must remain well balanced, so that the dough covers the choux perfectly.<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\nBake at 195\u00b0C for 20 to 25 minutes, always watching. The cabbages must be well puffed up and well browned. The dough magically covered the choux, keeping them perfectly half-spherical. If you don’t cook them enough, they may deflate after cooking. <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nTake the cr\u00e8me au caramel out and whip it to a smooth texture.<\/p>\n
\n<\/div>\n
\n <\/a><\/div>\n
\nFill your choux either with a piping bag from below.<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\nEither by opening them with a knife. This is especially true if you want to add salted butter caramel. For this, I took my caramel sauce recipe (recipe HERE<\/a>) and put it in ice cube trays in the freezer overnight. <\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nHop we unmould (that does not unmould so well as that but at least we manage to make a dumpling) and we can put some in the middle of the cream. <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nServe these choux fresh, lightly dusted with powdered sugar! <\/div>\n
<\/p>\n
\n<\/div>\n
<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\n<\/div>\n
\n<\/div>\n
\n<\/span><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
The other day at a restaurant, I had salted butter caramel eclairs with a hazelnut cracker. I threw myself into the kitchen to make choux with a caramel pastry cream…<\/p>\n","protected":false},"author":1,"featured_media":40348,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[144],"tags":[142],"class_list":["post-280300","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet","tag-sweet"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/280300","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=280300"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/280300\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/40348"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=280300"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=280300"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=280300"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Deprecated: Accessing static trait property MatthiasWeb\RealMediaLibrary\Vendor\MatthiasWeb\Utils\Localization::$PACKAGE_INFO_BACKEND is deprecated, it should only be accessed on a class using the trait in /var/www/html/public_html/wp-content/plugins/real-media-library/vendor/devowl-wp/utils/src/PackageLocalization.php on line 37