For 8 people
For 8 people
Preheat the oven to 210°C.
Bring the water to a boil with the butter and salt.
Add the flour and heat until a dough is obtained.
Remove from the heat and incorporate the eggs, stirring until a consistent mixture is obtained.
Put the dough in a pastry pocket.
On a baking sheet, form 16 rosettes of dough.
Reduce the oven temperature to 180°C.
Put the dish in the oven for 13 minutes.
Turn off the oven and let the cabbage cool for 10 to 15 minutes in the oven, the door ajar.
Remove from the oven and let cool.
Cut the upper part of the cabbage.
Whisk the cream until you get firm peaks.
Garnish the cabbage then close them.
Serve.
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