Rhubarb vanilla choux pastries
Rhubarb vanilla choux pastries are my take on a French classic pastry- The choux.
Not only are they beautiful but they make a sophisticated, simple pastry that is perfect for Spring and Summer.
The choux recipe is a classic and one that is always good to have in your repertoire. I filled these with a light vanilla diplomat cream and tart rhubarb compote for a fresh spring flavor. Rhubarb is now is season making this a wonderful seasonal pastry.
These rhubarb vanilla choux pastries are a perfect balance of tart and sweet combining light and fluffy vanilla pastry cream and tart rhubarb compote. These pastries are airy with a delicate crispiness thanks to the craquelin topping. The combination of the light vanilla creme diplomat, which is a vanilla pastry cream mixed with whipped cream (= creme diplomat) and to add a tart flavor contrast the rhubarb compote works perfectly.
What are choux pastries?
Choux pastries are pastries made from the dough known as pâte à choux, it is a classic French dough is used to create pastries such as eclairs and profiteroles.
What makes the choux dough unique is the process of making the dough where it is cooked before baking. The dough is also has a large quantity of eggs which makes the dough rise and gives the choux a large hollow center which creates a lot of space for fillings.
Why rhubarb and vanilla?
Rhubarb and vanilla is just classic and perfectly paired flavor combination that honestly just tastes amazing. When you have a tart and sour fruit such as the rhubarb, combining it with something creamy and sweet like the vanilla cream it really balances the flavor.
Depending on the rhubarb you, you normally get a beautiful pink hue of color of the rhubarb which adds a nice little contrast of color to the otherwise white cream.
*don’t throw away the peeled rhubarb skins. I like to use the skin to make a simple sirup which you can use in your compote but also for drinks.
Ingredients you’ll need:
To make rhubarb vanilla choux pastries you’ll need three main components
For the choux dough:
- Water
- Milk
- Butter
- Sugar
- Flour
- Salt
- Eggs
For the vanilla cream filling:
- Milk
- Sugar
- Cornstarch
- Egg yolks
- Butter
- Vanilla
- Salt
- Whipping cream
Rhubarb compote:
- Fresh rhubarb
- Sugar
- Lemon juice
- Vanilla
- Cornstarch
- Red beet juice (optional)
Start by heating the water, milk, butter, sugar, and salt in a medium pot and bring it to a boil.
Step-by-Step Instructions
Step 1: prepare the craquelin
1. Mix all ingredients together in a bowl and roll out between 2 pieces of baking paper to about 2mm in thickness.
2. Place onto a tray and allow to harden in the fridge or freezer. Cut out circles about 5 cm in diameter. Keep cold until further use.
Step 2: prepare the choux pastry
1. In a medium pot bring the water, milk, sugar, butter and salt to a boil. Remove from the heat and add in the flour all at once. Mix until well combined and place it back on the heat and cook for about 2-3 minute stirring constantly until a white film forms at the bottom of the pot.
2. Place the dough in the bowl of your stand mixer and with the paddle attachment mix on low speed until cooled down. Add in the eggs one by one and mix until smooth and glossy.
3. Pipe small round of about 3-3.5cm onto a silpat mat or baking paper, cover each with an craquelin disc and bake for about 25-30 minutes until golden brown and puffed.
Step 3: make the vanilla cream
1. Mix the egg yolks, cornstarch and 1/3 of the milk in a bowl and whisk until evenly combined.
2. Bring the rest of the milk, sugar, salt and vanilla to almost a boil. Whisk in the egg yolk mixture and whisk constantly for about 2 minutes until the custard thickens.
3. Remove from the heat and add in the butter. Whisk till smooth and combined. Scrape into a bowl and cover with cling film.
Step 4: cook the rhubarb compote
1. Wash, peel and cut the rhubarb into small pieces (brunoise style=small cubes)
2. Whisk together the water and cornstarch until smooth and clump free.
3. In a small pot add the cut rhubarb, sugar, vanilla and salt. Bring to a simmer and cook for about 2-3 minutes. Add in the cornstarch water mixture and whisking constantly and allow to boil for 1 minute (to remove an of the starchy flavor)
4. Remove from the heat and place into a heat proof bowl, cover with cling film and allow to cool down completely.
Step 5: Assemble the pastries
1. For the choux: poke a small hole in the bottom of each choux and fill it first with the creme diplomat and then with the rhubarb compote. (You want more creme diplomat than rhubarb compote)
2. Scrape off the excess cream that oozes out. Once filled dust each choux with powdered sugar and pipe a dollop of creme diplomat onto each choux. With a warm spoon make a small cavity and fill it with the rhubarb compote. Decorate with edible flowers.
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| Decorated with edible pink corn flowers |
Tips for Perfect Choux Pastries:
- Use the right type of flour for our choux dough (bread flour / Halbweissmehl)
- Use room temperature eggs for the best incorporation into the dough
- Make sure to bake the choux until nicely golden brown for good stability otherwise they might collapse
- Pipe evenly sized mound of choux dough onto the baking sheet/silpat mat and leave enough space in between each choux
- Make the pastry cream and the rhubarb compote the day before
- Make the creme diplomat a bit before filling the choux
- Eat them asap for the best flavor and texture
Serving and Presentation Ideas
Rhubarb vanilla choux pastries are perfect for brunches, afternoon tea, or special occasions. They are best served and eaten the day of making them as they tend to soften and loose the crunchy texture after a while once they are filled.
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| Best served on the day of making them |
Happy baking!
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