Choux pastries with rhubarb cream

Choux pastries with rhubarb cream

By
From
Scandinavian Baking
Makes
16–18
Photographer
Columbus Leth

This is a favourite of mine, as I love anything both sweet and sour. Choux pastry is perfect because it is barely sweet in itself. It can be a challenge to work with the first couple of times you make it, but you will master it eventually with practice. When I started my catering company more than 20 years ago, these were often on the menu for parties. Everybody loves them and they are easy to eat with your fingers.

Ingredients

Quantity Ingredient

Choux pastry

Quantity Ingredient
100g butter, more for the tray
100g plain flour
1/2 teaspoon caster sugar
pinch salt
3 eggs, lightly beaten

For the rhubarb cream

Quantity Ingredient
1 vanilla pod
300g rhubarb
150g caster sugar
200ml whipping cream
icing sugar, to dust

Method

  1. Put the butter in a saucepan with 200ml of water and let it melt over a gentle heat. Now increase the heat and bring to the boil. Meanwhile, sift the flour, sugar and salt into a bowl. Take the saucepan off the heat, add the flour and stir with a wooden spoon until a firm, smooth paste is formed. Beat until it comes away from the edges of the pan and forms a ball, then remove from the heat and leave to cool for 10 minutes. Preheat the oven to 200°C. Add the eggs to the dough a little at a time, beating well after each addition, until the mixture is smooth and glossy. You may not need all the egg.
  2. Preheat the oven to 200°C. Line a baking tray with baking parchment and butter it lightly.
  3. With two teaspoons, place walnut-sized pieces of the dough on the baking tray a few centimetres apart; you should get 16–18. Bake for 20–25 minutes; do not open the oven door for the first 10 minutes or the pastry may not rise. The pastries are done when they are golden brown and firm. Transfer to a wire rack and, with a sharp knife, pierce holes in the side of each bun, to let the steam out. Leave to cool.
  4. Meanwhile, reduce the oven temperature to 180°C. Cut the vanilla pod in half lengthways and scrape out the seeds with a sharp knife. Cut the rhubarb into 1cm-thick slices, place in a baking dish and mix in the sugar and vanilla seeds. Bake for about 15 minutes, then leave to cool completely.
  5. Whip the cream until it is quite stiff, then fold into the rhubarb. Cut each choux pastry in half and place 2–3 tbsp of the rhubarb cream in the middle. Dust with icing sugar and serve right away.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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