Pour the milk and 10 cl of water into a saucepan. Add the chopped butter and salt and bring to the boil stirring with a wooden spoon

Remove the pan from the heat and pour the cornflour at one time. Stir vigorously until the dough is smooth and even. The dough should come off the walls. Put back on a low heat to dry the dough stirring constantly for 2 to 3 min

Preheat the oven th

(180 ° C). Out of the fire, add the eggs one by one, making sure that the first one is well incorporated before adding the next one. The dough should be homogeneous

Put the puff pastry in a pastry bag and form balls of the size of a walnut on a non-stick baking sheet, taking care to space them well

Dice the yolk egg in a little water and brown the puffs with a brush. Bake for 20 minutes until the cabbages are golden and puffed.