After catching up with last weeks Patisserie round on Bake Off, I decided to whip up my own eclairs using some rhubarb from the garden… What I came up with combines crisp choux pastry filled with stewed rhubarb and a delicious vanilla custard- what’s not to like?
First, make the vanilla custard filling. For this you will need: 300ml milk, 2 egg yolks, 50g caster sugar, 1 vanilla pod, 4tsp plain flour, 4tsp cornflour, 300ml double cream (lightly whipped).
Mix together your egg yolks, caster sugar and the seeds from the vanilla pod in a bowl. After these are well combined gradually add the flours a little at a time, making sure you mix well between each addition.
Now heat your milk in a saucepan until just boiling. Add to the paste-like mix in the bowl and whisk, then return to the saucepan and heat for 3-5 minutes (or until well thickened). If it becomes lumpy, just whisk more vigorously.
Transfer to a bowl and cover with clingfilm to avoid a skin forming. After half an hour the custard will become almost set- now you need to stir to loosen then fold in the cream- your filling is now ready for piping!
Now prepare the rhubarb element of the filling; you will need: 3 sticks rhubarb, 3tbsp ginger syrup, 4tbsp caster sugar.
Heat the oven to 180c (fan).
Roughly chop the rhubarb and spread onto a baking tray. Drizzle over the ginger syrup and sprinkle on the caster sugar then cook for 15-20 minutes or until the rhubarb is soft.
Using the back of a fork squash the rhubarb and transfer to a bowl. It should be sticky and soft. Leave to cool.
For the choux pastry, I followed Paul Hollywood’s basic recipe. You can find that here .
To assemble the eclairs, you will need: your choux buns, the vanilla custard, the roasted rhubarb, a sprinkling of ginger, 5tbsp icing sugar with a little water and food dye, and some crystallised ginger for decoration (optional).
Slice your choux buns in half horizontally. Take a piping bag and fill with the vanilla custard. Pipe little dots of the filling inside the bottom half of the bun until covered.
Now take your rhubarb and place on top of the custard layer (as pictured above). Close the lids on top.
Mix the icing sugar with a little water and food dye and drizzle over the tops of the buns for added sweetness, then place a piece of crystallised ginger at one end with a mint leaf as a final flourish.
I hope you enjoy this latest recipe!