Cracker puffs: the recipe for cream puffs with a crispy dome
THE cabbage cracker they are light and delicious sweets, a variation of the classic cream puffs, made with the base of the cabbage pastanail crisp dome made with flour, brown sugar and butter and a filling made with cream, mascarpone and vanilla essence.
Once cooked in the oven, they will be very light, ready to be garnished and eaten: serve them as they are dessert or for a snack delicious, accompanied by a cup of tea. Here’s how to prepare them
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Come prepare the cabbage cracker
Combine flour, brown sugar and butter in a bowl to prepare cracker: mix until smooth and chill in refrigerator.
Boil the water and melt the butter in it with the sugar and salt. Add the flour and mix until the cream becomes compact. Let cool.
Add the eggs to the cream and beat with a mixer. Transfer the cream to the pocket bag and pour 8 puffs over the mould.
Roll out the dough for the cracker and make circles. Place the circles on the cream and bake at 180°C for 30-35 minutes.
Whip the cream with the mascarpone and vanilla essence.
Cut off the tops of the cream puffs and fill them with cream. Decorate with icing sugar
storage
Once filled, eat the cracker puffs immediately after preparation. Instead, you can keep them empty for a few days in a tightly sealed food bag.
