cabbage pyramid, Vanille et tonka {without milk}

Pyramide de choux

Tout le monde le sait (Finally, I hope), dimanche c’est la fête des mères. Et pour gâter sa môman chérie, quoi de mieux que de lui préparer un beau gros gâteau (bon aussi de lui offrir des fleurs, du chocolat ou un livre…) ?! Et ça tombe bien, car c’est ce que je vous ai prévu avec cette pyramide de choux aux tons pastels, qui fera un parfait gâteau de fête des mères, You can not find ?! Bon, en réalité cette pyramide de choux était mon gâteau d’anniversaire et si vous avez bien suivi, vous vous dites qu’il y avait eu aussi la pavlova (oui j’ai eu le droit à deux gâteaux, je me gâte moi-même !). Enfin bref passons, les choux sont un de mes desserts chouchous alors une pyramide de choux vous imaginez le truc…! J’ai choisi de faire simple et de préparer deux crèmes pâtissières différentes, une à la vanille et l’autre à la fève de tonka, pour cette dernière il a même fallu que j’appelle toutes les épiceries de la ville pour en trouver, avant d’aller en chercher vite fait à vélo (oui la fille qui a envie de tonka mais qui n’en a pas !!!).

Voilà, la préparation est un peu longue, je vous l’accorde, mais si on est bien organisé on peux y arriver ne vous inquiétez pas ! In any case I am sure that the person for whom you will make this cabbage pyramid will be amazed at its discovery. !

Pyramide de choux

Recette de Pyramide de choux

cabbage pyramid, Vanille et tonka {without milk}

2015-05-28 12:41:47

Pour 6-8 people

To print

Ingredients

FOR THE CABBAGES (24 in total)
110 g of flour
200 g vegetable milk
90 g vegetable margarine 80% de MG
4 medium eggs
2 pinches of sugar
2 pinches of salt
FOR THE PASTRY CREAM
50 cl vegetable milk
200 g cane sugar
6 egg yolks
75 g of flour
1 vanilla pod
1/2 tonka fever
FOR THE FONDANT
300 g of fondant
Natural pink and green dyes
FOR THE CARAMEL
250 grams of sugar
37 g de glucose
8 key of water

Preparation

Start by making the pastry cream. For that, divide the quantities of pastry cream in half to make both flavors. The procedure is the same except that in one we will put the vanilla pod split in two to infuse in the milk while the other will be the grated tonka bean which will infuse in the milk.
To make a pastry cream, beat the egg yolks with the sugar in a bowl so that the mixture whitens then add the flour, mix. Heat the vegetable milk in a saucepan, bring to the boil then pour the milk over the egg yolks, stir with a whisk. Pour the preparation into the saucepan and return to cook over low heat for 3-5 minutes while whisking until the mixture thickens. Pour the mixture into a container, film in contact then book cool.
Prepare the choux pastry by heating the milk, the water, sugar, salt and margarine together in a saucepan. When everything is melted, add the flour all at once and mix with a wooden spoon. Turn the dough in the pan to dry it out for 2 To 3 minutes. Put the dough in a bowl and let it rest 3 minutes.
Preheat the oven to 250° in static heat.
Then add the eggs one by one into the choux pastry., stirring well between each with a wooden spoon. Then pour the batter into a piping bag.. On a baking tray, make 24 choux (or more if you want to be sure) of 3 cm in diameter by holding your piping bag vertically to the plate, cut sharply by turning. Be sure to space them out. Put in and turn off the oven. Let it cook 20 minutes. At the end of 20 minutes turn the oven back on at 180° in static heat and let dry 15 minutes. Do not open the oven door before the cabbage is finished cooking. ! Take them out of the oven and let them cool..
Put the pastry creams in two piping bags fitted with a smooth nozzle and garnish the choux (you can pierce the bottom of the choux in advance with the nozzle to make your work easier).
Prepare the fondant, To do this, divide the quantity of fondant in two and heat the pans in a bain-marie until the fondant reaches 37°. Add the colorings (little if you want a pastel color) and glaze the choux.
Finally prepare the caramel by mixing all the ingredients. Heat to 157°.
Dip the side of the choux in the caramel to build your pyramid. the base consists of 8 cabbages then 7, 5, 3 and one.

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