Halloween Pumpkin Cabbage Recipe

Mix all the ingredients for the topping, adjusting the amount of colorant to the desired intensity. Roll out the topping dough thinly between two sheets of parchment paper. Place in the freezer while preparing the choux.

Bring the water and butter to a boil. Remove from heat and add the flour.

Stir with a spoon until the water is absorbed and return to low heat. Mix continuously until a ball forms.

Pour the batter into a mixing bowl and let it cool slightly. Add an egg. Mix until it is fully incorporated into the batter. Add the second egg and mix. Finish by adding the coloring.

Using a piping bag, pipe your dough onto a baking sheet lined with parchment paper.

Take the choux pastry from the freezer and cut out circles the diameter of your pastry domes, then place them on each choux.

Preheat your oven to 180°C with circulating heat and bake for 25 minutes. When they are golden brown, turn off the oven and let the pastries cool in the oven with the door ajar.

When the cabbages are cooled, cut them in half and fill them with chocolate mousse, using a spoon or a piping bag.

To finish, serve immediately.