Rhubarb, Ginger and Custard Éclairs
Had a lovely relaxing Bank Holiday Sunday baking from my new baking book John Whaite Bakes (delivered fresh off the press by Mr Amazon). I went for the Rhubarb, Ginger and Custard Éclairs as I’ve been wanting do something with rhubarb whilst it is in season. I was hoping to use some of what we have growing in the back garden but alas, it’s not quite ready yet – which means we’ll still have that for another weekend 🙂
I found the beauty with this recipe is that although it was quite a lot of work, I could do it in fits and starts whenever I had some free time. So, I started off by making the rhubarb compote. I chopped it up and threw it in a pan with some water, sugar ,and grated stem ginger. I then left to it to reduce for 20 minutes or so whilst I made the girls some breakfast. Et voilà!
I then had a spare half-hour late morning so decided to make the crème pâtissière. I whisked together the eggs, sugar and cornflour. Then I heated together the milk and vanilla paste. I added half the milk to the egg mixture before pouring this into the remaining milk and continuing to whisk over heat until it thickened. Easy peasy, not a lump in sight and tasted fabulous to boot. Most went in the fridge (apparently this can keep for up to a week – you learn something new every day) but some may have been mopped up by the girls with some fruit.
Next on the to-do list was the choux buns. Now, I have only ever made choux pastry twice before for profiteroles. This was using a recipe from Larousse. I’m not sure if its just the general aura of cooking greatness that this book exudes, but on both these occasions I found that it was a (self-imposed) high -pressure and stressful experience. However, today I found this choux pastry recipe was almost a joy to follow and I managed to whip up twelve healthy looking choux buns mid afternoon.
By tea-time I was ready to assemble my creations. I had great fun piping pillows of crème pât into the halved choux buns. I then spooned on top a couple of teaspoons of the rhubarb and ginger compote per bun. I have to admit the most tricky part of the whole exercise was adding the melted chocolate to the top of the bun – I thought I’d use a piping bag for precision. But I hadn’t let the chocolate cool sufficiently. Therefore, as soon as I put the chocolate into the piping bag it poured out the other end (much to the hilarity of the family, and the frustration of myself). I ended up with a much more. ‘rustic’ look than I had anticipated by spooning the chocolate on top in the end… but this didn’t detract from the taste. My husband and I managed to devour all twelve buns over the next 48 hours.
Ultimately, loving my new baking book purchase so far… so what to bake next?