Choux pastry:Boil the water, sugar, salt and butter in a saucepan. As soon as it boils, remove from the heat and stir in the flour quickly. Stir off the heat until the mixture comes away from the pan. Then add, one after the other, the 4 whole eggs.
Using a pastry bag, pipe balls of dough onto a buttered baking sheet or silpat, spacing them apart, as the puffs will double in size when cooked.
Cook over medium heat (thermostat 5-6 – 210°C). Remove only after perfect cooking (make sure by weighing the cakes which, firm, give the impression of extreme lightness). Let cool completely on a wire rack.
Crème Chantilly:Meanwhile, pour the cream into a cold bowl. Liquify it by adding 1 or 2 crushed ice cubes, also add sugar and vanilla sugar; beat with a hand or electric whisk until a beak forms at the tip of the whisk. Then gently incorporate the washed, dried and destemmed currants.
Using scissors, split the puffs to 2/3 of their height, fill them with redcurrant cream. Close the lid.
Finally sprinkle with icing sugar through a fine sieve. These cabbage must be eaten immediately. You can mix red and white currants.
