Cauliflower with cracker, vanilla chantilly insert caramel

Ingredients

For 4 servings

• •50 g 50 g butter
• •3 3 eggs
• •1 pincée 1 pinches of salt
• •75 g 75 g flour
• •125 g 125 g of water
• •50 g 50 g butter
• •50 g 50 g of brown sugar
• •50 g 50 g flour
• •165 g 165 g of whole liquid cream
• •35 g 35 g of icing sugar
• •vanilla
• •caramel

Method

1. 1.For cabbage paste: In a saucepan, put the water, butter in pieces and salt.
2. 2.Out of the fire, add the flour at once.
3. 3.Dry the panade on the fire and then dump in a bowl.
4. 4.Add one by one the eggs by mixing with the spatula, you get a soft paste.
5. 5.With a socket pocket, plate the dough, add the cracker, then bake for about 15/20 minutes without opening the oven.
6. 6.For cracker: Prepare an ointment butter with sugar and flour. You get a homogeneous dough.
7. 7.With the roll, flatten the dough between two sheets of sulfurized paper over 2mm.
8. 8.Mark with the coin, then cool the plate.
9. 9.Pour la chantilly : Mount the cream with sugar and vanilla.
10. 10.Cut the top part of the cabbages, garnish with a socket pocket with the chantilly and insert the caramel in the middle. Put the hats back on, then sprinkle with ice sugar.