Headless Snowmen

It's up to you.

11 detailed steps, from preparation to service.

1. Preparing the weighs

   Heat the oven to 180 °C in conventional oven setting (no fan). Tap a baking sheet of paper. Break the eggs one by one in a bowl, beat them with a fork and then weigh 120 g; keep the surplus cold for a quickly cooked omelette. Separate the flour from the cream and decor ingredients.

2. Boil the liquids

   Pour 125 g of water, 50 g of diced butter, 2 g of sugar and 1 g of salt into a saucepan. Heat until fully boiled; butter should be completely melted. Remove the pan from the heat.

3. Dry the dough

   Pour 75 g of flour at once. Stir in the spatula to form a ball. Put on medium heat and stir for 1 to 2 minutes; the dough comes off the walls and leaves a thin film at the bottom. Transfer to a bowl and wait 5 minutes.

4. Add the eggs gradually

   First add 90 g of beaten egg in three additions, mixing completely with each addition. Add the rest by spoonfuls: stop as soon as the dough forms a thick V-shaped ribbon at the end of the spatula. Depending on the flour, a small amount may remain; do not pour force if the dough flows.

5. Pipe body and heads

   Fill the piping bag with a 12 mm sleeve. Pipe six piles of 5 cm and six of 3 cm leaving 4 cm between them. Flatten the tips with a slightly wet finger. The big piles will be the bodies, the little ones the separate heads.

6. Cook and dry

   Bake for 30 minutes without opening the door. Remove the small cabbages if they are well golden and firm, then prolong the large ones by 5 to 10 minutes. Drill a small hole under each cabbage and let cool on a rack for at least 45 minutes. They must be dry, not soft.

7. Whip the vanilla cream

   Beat 250 g of mascarpone, 200 g of cold cream, 40 g of icing sugar and a teaspoon of vanilla in a cold bowl. Stop when the whisks leave clear grooves and the cream is on a spoon.

8. Garnish the cabbages

   Cut each cabbage in two horizontally. Spread about 330 g of cream inside and close again. Spread the remaining cream into a thin layer on the surface. Saupowder and gently squeeze the 50 g of coconut on the cabbages for an irregular snow effect.

9. Drawing simple looks

   Melt the 30 g of chocolate in a mild bain-marie. Draw two blackheads and a small mouth across the six heads with the tip of a spoon. Draw three buttons on each body. Does not create realistic teeth or eyes.

10. Stripping the guys

    Arrange the six bodies on a large plate. Put each small head lying 2 cm from his body. Opens a small slit in the cream at the top of the body and distributes the 180 g of jam between these six edible wounds and the trails that join the heads, or 30 g per man.

11. Waiting in the Cool

    Refrigerate for 30 minutes, without putting the heads on the bodies. Serve the same day to keep the cabbage firm enough. The coconut and the crumb must remain clearly visible under the jam.