Quote:

For the cabbage paste;

125 g of water
125 g of half-creamed milk
110 g butter
5 whole eggs
140 g of type 55 flour
1 teaspoon of caster sugar
1 level teaspoon of fine salt

For the caramelized cashews

300 g cashew nuts
200 g of caster sugar
50 g of water
A small knob of butter just to peel them off at the end of cooking
1 small claw of fleur de sel

For the vanilla cream:

750 g of crm milk
115 g sugar
120 g of yellow
38 g of type 55 flour
38 g corn starch
8 sheets of glatine
50 g butter
1 vanilla pod
242 gr of whipped cream

Droul;

For the cabbage paste;

In a saucepan, pour the milk, water, salt and sugar, then the butter cut into pieces.
Bring to the boil, then, out of the heat, pour in the previously sifted flour. Using a spatula, mix to form a paste.
Return the pan to the heat (medium) and mix for 1 2 minutes to dry out the dough. A ball comes off the edges and there is no more moisture that evaporates.
Dispose in the tank of your robot with the leaf. Rotate at low speed to release the steam and then incorporate the whole eggs one by one. You should get a soft and shiny puff pastry.
On baking paper placed on the baking sheet of your oven, use a plain pastry bag (size N16) to form cabbages of 25 gr.

Sprinkle the surface of the cabbage with the granulated sugar, Remove the excess by tilting the plate.

Cook the cabbages 170 for about 20 25 minutes then 150C 10 15 mm
At the end of cooking, let the cabbage cool down to room temperature.

Caramelized cashews

Droul:
In a saucepan bring the water to the boil with the sugar. When the temperature reaches 118, add the cashews
Carefully coat the dried fruits with this sugar syrup, then cook everything for 20 minutes, never stopping stirring the wooden spoon.
The sugar, which turns white a few minutes after adding the dried fruits, will eventually caramelize on all sides. At the end of cooking, the dried fruits are very shiny and have taken on a nice auburn color (dark blond).
Add the knob of butter and the fleur de sel
Pour the cashews thus caramelized on a sheet of baking paper, then spread them out so that it cools more quickly.

Vanilla cream:

Soak the ice sheets in a bowl of cold water. Pour the milk and the clove into a saucepan and bring it to the boil. Remove from the heat immediately.
In a bowl, whip the egg yolks with the sugar, then add the cornstarch and the flour. Mix well to obtain a smooth paste, then add half of the still hot milk. Mix again, then pour everything into the saucepan in which the other half of the milk is.
Bring the cream to a boil for 1 minute, never stopping stirring using a whisk. When the cream is thick enough, remove from the heat. Incorporate the frozen butter then the glatine to wring out. Mix well before passing the cream in a hand blender, to make it smooth and homogeneous.
Pour it into a large dish, so that, as it settles more, it cools more quickly. Cover with cling film, in contact with the cream (this will prevent it from drying out) and place in the refrigerator for at least 2 hours.
Once very cool, whip the cream in a food processor and medium speed for 2 min.

Whip up 242 gr of liquid cream. Add a small part of the pastry cream with the whisk, then the rest of the maryse.

Assembly:

Garnish the cabbages with the vanilla cream until they explode, making a hole at the bottom. You can also add cashews.

Or you can, cut your chouquettes in half. Using a 6-tooth groove nozzle, pocket a rosasse in the bottom of your chouquette, add a frozen insert of your choice: chocolate, praline, pistachio and pour into hemispheres beforehand. Poach a beautiful rosasse over it.
Decorate with crushed cashews.

Eat as soon as possible TOO GOOD!