So this year’s Comic Relief had me watching celebrities panic with choux pastry (with varying success) so I figured I’d give it a go myself, and why not mix a French and an English classic?! Spring is here and it’s rhubarb season. I love this bright, tart plant and paired with rich custard, we have a beautiful combination.

DSC_0114For the crème pâtissière custard

1 egg yolk
16g caster sugar
4g plain flour
4g cornflour
75ml semi-skimmed milk

Whisk together yolk and sugar until pale golden.
Gently warm the milk until it is just steaming. Slowly pour this into the egg mixture, whisking as you do so.
Add the mix back to the pan along with both flours.
Heat this gently, whisking all the time until it is thick and smooth. It should get to a custard consistency.
Allow this to cool then cover the top with clingfilm and place in the fridge to chill.

For the rhubarb compote

3 stems of rhubarb
3 tbsp orange juice
1 tbsp soft brown sugar

Chop the ends off the rhubarb and slice into 1cm sections. Place this, along with the sugar and juice, into a heavy bottom saucepan and heat gently. Stir every so often for 10 minutes, until the rhubarb has broken down. Set aside.

For the choux pastry
25g butter, cut into cubes, plus extra for greasing
36g plain flour
1 egg

1 tbsp icing sugar

Preheat the oven to 200°C.
Melt the butter in a saucepan in 75ml water.
Add the flour and stir until the dough forms a ball.
Remove the pan from the heat and allow the dough to cool slightly, before adding the egg and beating in.
Add a tablespoon of boiling water and stir in, before spooning the mix into a piping bag (in my case, this consists of a freezer bag with one corner cut off).
Pipe around 20 blobs onto parchment paper. Smooth them slightly with a wet finger and bake in the oven for 25 minutes.

Leave to cool, then slice them in half.
Spoon about half a teaspoon of custard into each, followed by half a teaspoon of compote. Ensure at least one teaspoon of compote is left for the glaze.

Mix 1 teaspoon of the leftover compote with the icing sugar and 2 teaspoons of boiling water. Place the tops back on the profiteroles and pour over the glaze.



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