Ingredients
For the cabbage pasta:
125 ml of water
125 ml of milk
100 g of butter
1 pinch of salt
1 pinch of sugar
150 g of flour
4 eggs
1 egg yolk (for browning)
Sliced ​​almonds (optional)
For the praline cream:
500 ml of milk
1 vanilla pod
4 egg yolks
100 g of sugarFor the cabbage pasta:
Preheat the oven to 180 C (350 F).
In a saucepan, heat the water, milk, butter, salt and sugar.
When the mixture boils, add the flour in one go and mix vigorously with a wooden spoon until the dough comes away from the sides of the pan.
Off the heat, add the eggs one at a time, mixing well between each addition.
Place the dough in a pocket and form a crown on a baking tray covered with baking paper.
Brush the dough with egg yolk and sprinkle with almonds if desired.
Bake for 25-30 minutes until the dough is golden brown. Leave to cool on a rack.
For the praline cream:
In a saucepan, heat the milk with the vanilla pod split in half.
In a bowl, beat the egg yolks with the sugar until the mixture crumbles. Add cornstarch.
Pour the hot milk over the egg and sugar mixture, stirring constantly, then return it to the pan.
Heat over medium heat, stirring constantly until thickened.
Off the heat, add the praline and mix well.
Leave to cool, then mix the butter in pieces until you obtain a smooth and homogeneous cream.
Assembly:
Cut the cabbage paste crown in half horizontally.
Using a muffin, generously garnish the base with praline cream.
Replace the top of the crown and sprinkle with icing sugar before serving

40 g of cornstarch
200 g of butter
100 g of praline