In a bowl, mix 200 grams of butter cut into pieces, 250 grams of flour and 5 grams of salt to make the puff pastry. Gradually add 125 milliliters of water, then make a 5 -round puff pastry before spreading the dough in a 20 cm mold.

Preheat the oven to 180°C and bake the puff pastry for about 20 minutes.

Prepare the cabbage with 125 milliliters of water, 2 grams of salt and 55 grams butter to a boil, over low heat in a saucepan. Pour 75 grams of sifted flour and put the preparation into the fire while stirring with the spatula until a thin film in the bottom.

Mix the dough with a robot with a flat whisk until it cools. Gradually incorporate the beaten eggs. On a baking sheet covered with baking paper, bake cauliflower balls at 190°C for 30 to 35 minutes.

In a bowl, mix the vanilla grains with egg yolks and sugar, and mount the preparation to make a pastry cream. Then pour the sifted flour and gently mix with a spatula. Add the milk previously boiled with a vanilla pod.

Add the cornstarch and bring the preparation to a boil in a saucepan. Leave thicken for 1 to 2 minutes before pouring the cream into a container, filming and putting cool.

Fill the cream cabbage using a pocket with a very fine socket.

Spread a thin layer of pastry cream on the puff pastry and place the pre-tension cabbage in caramel around the periphery.

Whisk the liquid cream, powdered sugar, icing sugar and a vanilla pod with a mixer to obtain a vanilla whipped cream. Poche it between the cabbage and on the surface