1 puff pastry 1 pastry 250ml liquid whole cream 120g icing sugar 500 pastry cream more ... caramel 250sugar 25g glucose syrup start by making your puff pastry spread it in a rather thick circle and deposit it on a silpat ...

Saint-honore revisit and my way ...

1 puff pastry 1 pastry 250ml whole cream liquid

120g icing sugar

500 pastry cream more ...
caramel 250sugar 25g glucose syrup to start by making your pasta pastry

spread it in a fairly thick circle and lay it on a silpat and on a perforated plate
make the dough with cabbages using the pastry bag (medium) form a circle of dough all around the edge of the puff pastry leaving a margin of one centimeter because the dough will swell on cooking and stretch a little, with the rest of dough , form small piles to form cabbages, put them on a silpat and perforated plate apart because the cooking time will be different .
preheated the oven to 180 ° with a fork dipped in water, flatten slightly the top of the cabbages to "crush" the tip bake the dough feasted/pastry for 35min then down the temperature is 160 but especially do not open the oven otherwise the dough may come down ..
the dough must be golden ..
at the end of the cooking, put the puff pastry/cabbage and bake the small cabbage at 180 ° for 25 min and lower the temperature to 160 for 15 min and without opening the oven ..
let cool well before starting the training

to make the cream pastry

let it cool down

place pastry cream in the center of the puff pastry and stuff all the little sprouts
make a caramel: (be careful not to do it too early)
put the glucose syrup in a saucepan and bring to the boil, add the sugar, I had to mix a little otherwise it was a block ..

let the cara mel to form and become light brown, not too dark otherwise it will be burned or acid, to cool, prepare an individual stove in which you put water and in which you put your pan and you will dip the cabbage one by one in the caramel and be careful not to burn it,

place the caramel cabbage on a silpat and let them take!

place your cabbages on the turn of your puff pastry circle laminated,
prepare the cream with the cream and to which you will mix 120g of icing sugar

I had to add a bag of cremfix to "assure" my shot, and that held nikel ..

I decorate each cabbage with a sucker, I prepare my assembly 1 hour before going to the table but we can I think to prepare it sooner provided that the whipped cream is well taken not to question the cabbage and liquefied the caramel, do not put in the fridge because of the moisture, I put on the outside window edge. It was exellent. I made nougatine to decorate.

Thanks to Adeline G. For this great recipe. Ingredients (6 parts): 2cas olive oil 2 large onions - 2 cloves garlic crushed 1 green pepper - 500 g ground beef (I put 700g) - 1 teaspoon chilli powder - 2 teaspoons ......

A completely improvised Tartopom. Ingredients a puff pastry, four medium sized apples of 150 cl of cold whole cream, three tablespoons of sweetened condensed milk, vanilla flavor, 100 g of sugar 50 g of butter. Preheat your oven ......

Ingredients: 350g firm-fleshed potatoes 6 eggs 150g sliced ​​onion (1 onion) 1 pinch of Espelette pepper 100g grated Gruyère 1 pinch of salt 1/2 Reblochon 4 slices of Bayonne ham or white Preheat your oven at 170 ° then place ......

For 11 buns ... Firstly I made my bread dough with 500g of flour, 300ml water and 7g of baker's yeast, 5g salt. I made my Pate go up as usual. Between the 1st and the 2nd push I prepared the stuffing. Ingredient for the stuffing: 1 pepper ......