CREAM PUFFS WITH POACHED RHUBARB AND RICOTTA FILLING

March 9, 2014 0 Comments
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When the very first Yorkshire rhubarb is available on the market it ‘s the first sign that spring is at the door. I love the vibrant red color of the thick stalks, the white flash inside but even more their taste. Last year I made Rhubarb Clafoutis which was an absolute family fav,  and Rhubarb Caramel Upside Down Cake and Rhubarb Strudel which were  more than perfect. All in all I do like rhubarb. I have still so many plans how to turn it into new exciting recipes beside classic Rhubarb Crumble. As rhubarb is the most versatile veg I have ever known.
The choux pastry  usually makes me headache. Even if I have a foolproof recipe that I strictly follow and keep an eye on giving the eggs each by each, sometimes I get in trouble with the consistency of the pastry. My first mistake was that I added the flour to the butter and water too early, when the melted butter hasn’t boiled, yet. So it landed in the bin. Second time I didn’t add enough eggs, so the pastry was too thick and not silky. So I added more eggs, kept calm carried on and the result was outstanding.
Ricotta and rhubarb are really nice combo. Poached rhubarb is a special staff as the stalks remain “al dente” but bathed in pink syrup….. Awesome! Have You tried it, yet?

 

Ingredients:
Serves cc 15
for the pastry:
50 gr unsalted butter
100 gr plain flour
pinch of salt
3-4 eggs
 
for the filling:
250 gr ricotta
1 tbsp honey
1 tbsp icing sugar
half of lemon zest
1 teaspoon vanilla paste
 
for the poached rhubarb:
350-400 gr rhubarb
2 tbsp granulated sugar
1 teaspoon vanilla paste
 
 
 

 

 

Aniko

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