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For decoration:
Icing sugar for dusting
Preparation steps:
Prepare the choux pastry:
Combine wet ingredients and butter:
In a medium saucepan, combine milk, cold water, sugar, salt, and butter. Heat over medium heat until gently boiling. Stir until butter melts completely.
Add the flour:
Remove from the heat, add the flour all at once and stir vigorously until the dough forms a smooth ball.
Dry out the dough:
Return the pan to low heat and continue stirring for 1 to 2 minutes to dry out the dough. Transfer to a bowl and let cool for 5 minutes.
Add the eggs:
Add the eggs one at a time, mixing well after each addition. The dough should be smooth, shiny and slightly sticky. Adjust with a teaspoon of water if necessary.
Poach and cook the cabbages:
Prepare the oven and baking sheet:
Preheat the oven to 200°C. Line a baking sheet with baking paper.
