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1. Prepare the cabbage dough:
Preheat the oven to 180°C.
In a saucepan, boil water, milk, butter and salt.
Out of fire add flour in one go. Put over medium heat and dry dough mixing vigorously for 2 minutes.
Out of the fire, combine eggs one by one until you get a soft and shiny dough.
Transvase into a sheath pocket and draw a circle (or several small ones) on a plate covered with baking paper.
Bake for 25-30 minutes without opening the door. Let it cool down.
2. Prepare avocado cream and fresh cheese:
Mash the avocado with fresh cheese.
Add lemon juice, salt, pepper and incorporate chopped herbs.
Place the cream in a sheath pocket for clean fitting.
3. Editing:
Cut the Paris-Brest in two.
Pocket the avocado cream on the base.
Nicely laid out the salmon slices.
Covered up with the cabbage patch hat.
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