Best 2 Choux A La Creme Cabbage In Cream Recipes

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In the realm of culinary delights, choux à la crème stands as a testament to the harmonious marriage of simple ingredients and exquisite flavors. This classic French dish, also known as cabbage in cream, has captivated taste buds for centuries with its tender cabbage enveloped in a luscious cream sauce. Our culinary journey takes us through a collection of carefully curated recipes, each offering a unique interpretation of this timeless dish. From the traditional French method to modern variations infused with global influences, these recipes cater to diverse palates and skill levels. Whether you seek a comforting weeknight meal or an elegant centerpiece for a special occasion, our comprehensive guide will lead you to culinary success.

Embark on a culinary adventure as we delve into the intricacies of choux à la crème, exploring the secrets of perfectly cooked cabbage, the art of crafting a velvety cream sauce, and the techniques for achieving the ideal balance of flavors. Our recipes encompass a range of cooking methods, from classic stovetop simmering to modern pressure cooker techniques, ensuring that every home cook can find a method that suits their kitchen and lifestyle.

Let's cook with our recipes!

CHOUX A LA CREME-CABBAGE IN CREAM



Choux a La Creme-Cabbage in Cream image

When I was a kid I was inspired by Graham Kerr; The Galloping Gourmet. Long before the existence of the Cooking Channel, New Zealander Kerr was hosting a half hour cooking show from a tiny television studio in Ottawa, Ontario, Canada. I was transfixed. Kerr taught a nation how to clarify butter, use the infamous 'spurtle' and generally put a little flair into our meat and potatoes lifestyle. I owe him a lot. I have collected as many of his TV cookbooks as I have been able to get my hands on. This recipe for jazzed up cabbage certainly is not low cal. But it is an excellent addition to a special Sunday roast. From the Galloping Gourment TV cookbook Vol. 4. with minor modifications...

Provided by Chef Regina V. Smith

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 green cabbage (1 lb.)
4 slices bacon
clarified butter
1 medium onion
1/2 teaspoon dried thyme
2 tablespoons butter
2 tablespoons white flour
1 1/4 cups milk
salt, to taste
pepper, to taste
1/4 teaspoon nutmeg, freshly grated
1/4 cup heavy cream

Steps:

  • Remove core from cabbage, cut into quarters and slice, very finely, set aside. Place cabbage into salted boiling water and allow to cook for 5 minutes. Drain and set aside.
  • Finely slice bacon. Finely dice onion. Set aside.
  • Sift flour, measure butter, milk and cream. Set aside.
  • Place a little clarified butter into a saucepan and add bacon, onion and dried thyme. Allow to cook for 1 minute. Add the butter and stir in the flour to form a roux -allow to cook 1 minute.
  • Whisk in the milk, stirring to form a smooth sauce. Bring to a boil and season with salt, pepper and freshly grated nutmeg. Add the cabbage to the roux and allow to cook for 10 minutes.
  • Just before serving, stir in the cream.

CHOUX A LA CREME



Choux a la Creme image

Provided by Jacques Pepin

Categories     dessert

Time 1h40m

Yield 6 servings

Number Of Ingredients 12

3/4 cup water
1 tablespoon unsalted butter
1/8 teaspoons salt
3/4 cup all-purpose flour (approximately 3 3/4 ounces)
3 large eggs
1 teaspoon confectioners' sugar to dust the tops of the choux puffs
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
2 teaspoons pure vanilla extract
4 tablespoons blackberry preserves
8 ounces bittersweet or semisweet chocolate
1 1/4 cups milk

Steps:

  • Preheat oven to 350 degrees. To make the choux, place the water, butter and salt in a saucepan, and bring the mixture to the boil over high heat. Immediately remove from the heat, and add the flour in one stroke. Mix in the flour with a sturdy wooden spatula, and return the pan to the stove over medium heat to high heat, stirring until the mixture comes up the sides of the pan and is almost the texture of modeling clay. Cook for about 20 to 30 seconds, still stirring, to dry the mixture further. Remove from the heat and transfer to the bowl of a food processor. Process for 4 to 5 seconds to cool the mixture slightly.
  • In a bowl, beat the eggs with a fork until well mixed. Reserve 1 tablespoon of the beaten eggs to brush on the choux later, and add a third of the remaining egg mixture to the food processor bowl. Process for 5 to 6 seconds, just long enough to incorporate the eggs into the flour mixture. Repeat with the remainder of the eggs, adding and incorporating half of them at a time. After the final addition, process the mixture for about 10 seconds, until very smooth.
  • Lightly butter a cookie sheet. Spoon 6 rounds of the dough, each about the size of a golf ball (approximately 3 tablespoons), onto the sheet, spacing them evenly to allow for expansion. Brush with the reserved tablespoon of beaten egg to smooth the tops and coat the surface of the balls.
  • Place the cookie sheet in the oven for about 40 minutes, until the choux are nicely developed, lightly browned, and cooked through. Set aside in a draft-free spot on top of the stove.
  • To make the filling, place the cream, confectioner's sugar, and vanilla in a bowl, and whip until firm. Set aside.
  • The dessert can be completed a few hours before serving. Remove and reserve the top of each choux puff, cutting around each about a quarter of the way down and lifting off the resulting "cap." Remove and discard some of the soft insides, or press this soft membrane against the walls of the choux. Spoon 2 teaspoons of the blackberry preserves into the base of each choux.
  • Spoon the reserved cream mixture into a pastry bag fitted with a star tip, and pipe it into the choux. Replace the "caps," and sprinkle with the reserved teaspoon of confectioners' sugar.
  • To make the chocolate sauce, heat the chocolate and milk in a saucepan over low to medium heat just until the chocolate melts. Mix well with a whisk, transfer to a bowl, and allow to cool off in the refrigerator, stirring occasionally.
  • Arrange a choux on each of 6 individual dessert plates. Serve with the chocolate sauce.

Nutrition Facts : @context http, Calories 589, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 39 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 23 grams, Sodium 139 milligrams, Sugar 37 grams, TransFat 0 grams

Tips for Making Choux à la Crème Cabbage in Cream:

- Choose a firm head of cabbage with tightly packed leaves. - Cut the cabbage into thin strips or shreds for even cooking. - Use a large skillet or pot to cook the cabbage, as it will release a lot of liquid. - Cook the cabbage over medium heat, stirring frequently, until it is tender but still slightly crunchy. - Season the cabbage with salt and pepper to taste, and add other desired spices or herbs. - For a richer flavor, add a knob of butter or a drizzle of olive oil to the skillet before cooking the cabbage. - To make a creamy sauce, whisk together heavy cream, egg yolks, and grated cheese. Pour the sauce over the cooked cabbage and stir until well combined. - Serve the choux à la crème cabbage in cream immediately, garnished with fresh herbs or a sprinkle of cheese.

Conclusion:

Choux à la crème cabbage in cream is a simple yet flavorful dish that can be enjoyed as a side dish or a main course. With its tender cabbage, creamy sauce, and cheesy topping, this dish is sure to be a hit with the whole family. Experiment with different spices and herbs to create your own unique variation of this classic French dish.

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