Custard "Shu" with craquelin

it's time to remember about cabbage. This is how the name of the cakes "chou" is translated. The history of the name is quite original. In France there is an old recipe for the "shu" dish made from boiled potatoes, which were mashed, mixed with a beaten egg and baked on a pan in small balls, vaguely reminiscent of cabbage heads. French pastry chef Jean Avis guessed to replace potatoes with sifted flour, and the result was a novelty - small sweet buns with a cavity inside, which was filled with ice cream or cream. The name of the dough "shu" - "cabbage" - has been preserved