14 fl.oz of whole cold liquid cream
4.2 oz of sifted flour
2 oz of butter
3 oz of sugar
In a saucepan, bring the salt, sugar, butter and water to a boil, then pour the flour all at once; stirring briskly with a spatula.
Dry the dough on the heat for 2 minutes, stirring vigorously. Remove from the heat, stir in the eggs one by one, until the dough has absorbed everything.
Form your cabbage with a pastry bag on the baking sheet covered with baking paper. Bake for 30 minutes. Halfway through cooking, open the oven for moisture to escape.
Whipped cream :
Whip the whipped cream. When it is firm, add the icing sugar while whisking. Keep cool in a piping bag.
Cut the cabbage in half, garnish with whipped cream and sprinkle with icing sugar just before serving.