This lightning-inspired creation first appeared in 1856 at Frascati, a Parisian café run by an Italian ice cream maker.
Its name comes from its color which evokes the dress of the nuns.
Recipe
For the choux pastry:
4 eggs
250 cl of water
200 g flour
100g butter
A pinch of salt
For the pastry cream:
4 egg yolks
80 g sugar
½ liter of milk
50 g cornstarch
2 vanilla pods
For the icing:
100 gr of dark chocolate
50 gr of liquid cream
For the buttercream
30 gr of butter
20 gr of sugar
1 egg
For the cabbages
1.
Heat the water, salt and butter
2.
Add the flour (mix well).
3.
Add the eggs
4.
Form small balls, bake 30 'at 180 °
Custard
1.
Infuse the vanilla in the milk
2.
Mix the yolks and the sugar, add the cornstarch
3.
Pour in the hot milk and mix well
4.
Make thicken on the fire
5.
Melt the icing and coat the choux
Buttercream
1.
Mix the egg and the sugar and cook in a bain-marie
2.
Leave to cool and incorporate the softened butter
3.
Fill the puffs with the cream, glaze them and stick them in pairs with buttercream.