Cabbage to share (date, polyphenol grape, organic grape, xylitol)

Composition
Shortbread with dried fruit
Vanilla cream
Strawberry and redcurrant compote

Breton shortbread
Grape sugar (with polyphenols) 125g
125g Butter
Fleur de sel 2g
140g of flour
Baking powder 12g
Hazelnut powder 40g
Egg yolks 60 g

Mix the softened butter with grape sugar (containing polyphenols), add the egg yolks, then the
powders.
Spread out and bake for 7 minutes at 180°C.

Vanilla cream
Whole milk 670g
Xylitol sugar 170g
Yellow 80g
Cream powder 40g
Vanilla pod 2

 Mix the egg yolks, xylitol sugar, vanilla, custard powder then pour over the hot milk and cook.
 Cool and fill the cabbages.

Strawberry and redcurrant compote
Strawberry puree 300g
Grape sugar (organic) 75g

NH pectin 8 g
Grape sugar (organic) 15g
Fresh redcurrants 200g
To make a compote


Choux pastry
Water 250g
Milk 250g
Salt 10g
Date sugar 10g
Butter 225g
Flour 275g
500g Eggs

Enjoy your food !