Recipe for 12 large choux (4cm in diameter before baking):
Choux pastry:
For cabbage:
Start by preparing the hazelnut dough by mixing together the roasted hazelnut powder (if they are not roasted, that works too!) the brown sugar, flour and soft semi-salted butter.
Place the dough on a sheet of parchment paper and place another sheet on top. Roll out the dough as thinly as possible (1mm).
Gently place a disk of dough right in the center of the cabbage. The disc must remain well balanced, so that the dough covers the choux perfectly.
Take the crème au caramel out and whip it to a smooth texture.
Fill your choux either with a piping bag from below.