Hello the greedy
I suggest today to know how to make an inratable cabbage paste
Discovering all the little secrets of making the dough when it is cooked. Finally you will know a little more about the history of this cabbage paste
Preparation: 20 minutes
Cooking time: 30 minutes
- 25 cl water
- 100 g of butter
- 150 g of flour
- 4 eggs
- 5 g salt
- 5g sugar (for sweet cabbages)
In a saucepan pour the milk, water, salt, sugar and butter cut into small pieces. Bring to a small boil, making sure the butter is melted before adding the flour
Remove the pan from the heat to add the flour
Stir the mixture (panade) into the pan with a wooden spatula, always out of the heat, until the mass is homogeneous. Then return to low heat, stirring.
Stir over the heat until the mixture hangs slightly at the bottom of the pan, and the panade (that's what it's called at the moment) no longer sticks to the spatula. And as long as you're not. in the panade everything is fine lol
In the bowl of the food processor, mix the dough with the mixer's "leaf" utensil(you know the utensil that looks like the capital K letter) or if you don't have a beater, mix with a spatula in a bowl, it also works, it will be your weight training session of the blow)
Stir in the eggs, beaten beforehand in an omelette, one by one, while continuing to mix, be careful, your dough should not be too hot when incorporating the eggs, otherwise these will cook… before the hour I would say
Eggs should be tempered, i.e. at room temperature before starting your recipe, think about it
Mix until you get a paste that is neither too firm nor too soft.
By the way, how do you know if your dough is good? place a spatula in the middle of the mixture. The dough has to fall and close gently. Similarly, when you pull up the spatula, a bird's beak-shaped tip should form.
Poach the dough to the desired shape (cauliflower, lightning or shapes you want…)," on a silicone baking mat or on a sheet of parchment paper on your baking sheet.
Poach immediately after getting your mixture, don't wait, so that the dough stays warm and is easy to work with the pocket
Cook at 170oC(Th 5/6) between 25 and 45 minutes depending on the amount and volume of your cabbages.
For part of the cooking, keep the oven door closed. Above all do not open it!, otherwise it is cooked and not in the right sense of the word, you will have to throw them away
Then, when your cabbages have swelled, wedge a wooden spoon into the opening of the oven door to allow air to pass through and dry out the cabbage paste. The evacuation of steam at this time prevents the formation of crevices
If they come down as soon as you open the door, close and wait for them to re-inflate before starting the operation again. At this point you can afford to continue cooking
At the end of the cooking time, if the cabbage is soft, continue cooking open door. If the cabbage is soft, put it back in the oven for a few minutes. If it solidifies after 2 minutes, it is timely! If it is dry as dry bread, it will have cooked too long
When the cabbages are cooked, let them cool as soon as they leave the oven on a wire rack. This prevents condensation from forming and you do not soften
Did you know that?
It was in 1540 that Popelini, Catherine de Medici's private pastry chef, invented the "hot dough" a paste that is dried out on the fire.
The recipe was successively called 'popelini', 'popelin' and then 'poupelin'. This hot dough, improved and perfected by the pastry chef of a French diplomat, will become two centuries later the cabbage paste, as we know it today…
And there you will have no more excuses for not succeeding your cabbage paste lol, that said if it happened, the error is human of course!
If you liked this article to know how to make an inratable cabbage paste, feel free to pat me with your comments, I would respond with great pleasure