Prepare the choux pastry:

• boil the water with the butter and a pinch of salt​

• after dissolution add the flour to form a ball and dry it on the fire

• to the beater add the eggs 1 by 1​​

Then flatten the cabbages and bake them in an oven previously heated to 180°C for about 40 min​

Tailler les pommes grenailles en petits dés de 1 cm​​ et les cuire à l'eau

Finely dice the gizzards

Cut the raw tomatoes into 1 cm dice (just the flesh)​​

Chop the shallots and chives

To mix everything

Arrange and serve hot as a profiterole accompanied for example by a quenelle of tartar sauce.