Pre-heating and prepping:
Preheat your oven to 200°C (thermostat 6-7).
Tap a sulfurized paper pastry plate.
Baking cabbage dough:
In a saucepan, boil water, butter and salt.
Remove the pan from the fire and add the flour in one go. Stir vigorously until the mixture forms a ball that detaches from the walls of the pan.
Transfer batter to a bowl and let cool slightly.
Add the eggs one by one, mixing well after each addition, until the dough is smooth and shiny.
Shaping the lightning:
Place the cabbage batter in a casing pocket with a smooth casing.
Form flashes about 10 cm long on the pastry plate, spacing them enough to inflate.
Lightly smooth the top of the lightning with the back of a spoon soaked in water to prevent them from burning.
Cooking:
Bake the lightning in a preheated oven at 200°C for about 15-20 minutes, until golden brown and fluffy.
Lower the oven temperature to 180°C and continue baking for another 10 minutes to dry the insides of the lightning.
Take them out of the oven and let them cool completely on a grill.
Preparation of chocolate pastry cream:
Heating up the milk :
In a saucepan, heat the milk until it is hot but not boiling.
Preparation of egg yolks:
In a bowl, whisk the egg yolks with the sugar until the mixture becomes white and foamy.
Add the corn and mix well.
Incorporating hot milk:
Pour the hot milk in the net over the egg mixture by constantly whipping to avoid boiling the eggs.
Baking the cream:
Pour the mixture into the saucepan and heat over medium heat while stirring continuously until the cream has thickened.
Remove from fire and add chopped chocolate and vanilla extract Stir until the chocolate is completely melted and incorporated into the cream.
Cooling off:
Pour the chocolate pastry cream into a clean bowl and cover it directly with a plastic film to prevent skin from forming.
Let cool to room temperature, then refrigerate for at least 1 hour until really cool and thick.
Lightning mounting:
Filling up the lightning:
Using a small casing or a pastry syringe, fill each chilled flash with chocolate pastry cream. You can pierce the lightning underneath to avoid it pierce the top.
Preparation of chocolate icing:
Melt the chocolate and butter in a bathtub or microwave until smooth and combined.
Remove from fire and add sifted icing sugar, stir well to incorporate.
Add the boiling water, one spoonful at a time, stirring until the glaze is smooth and has the desired consistency.
Icing the lightning:
Gently dip the tops of each lightning in the chocolate icing and let the excess drain.
Let icing harden slightly before serving.
Service :
Serve the fresh chocolate flakes, ideally the same day to preserve their crispy texture and creamy cream.
These chocolate flakes are a deliciously classic dessert, perfect for chocolate lovers and special occasions. They are also nice to prepare and enjoy with family or friends. Enjoy your meal! 
