Rhubarb and Custard Choux Buns

Mon, 14 January 2019

Choux Buns

· 50g butter (preferably unsalted), cut into cubes

· 150ml water

· 2 tbsp. caster sugar

· 75g strong white flour, sifted with a pinch of fine sea salt

· 2 eggs, lightly beaten

1. Heat the oven to 220°C /200°C fan/ gas 7. To make the profiteroles, put the butter and 2 tsp. of the caster sugar in a saucepan with 150ml water.

2. Place the pan over a low heat until the butter and sugar have melted, then bring to the boil. Take off the heat, add the flour all at once and beat energetically with a wooden spoon until the dough comes away from the sides of the pan.

3. Leave to cool for five minutes, then beat in the eggs bit by bit until you have a stiff, glossy mixture (this process is much easier in a food processor).

4. Rinse two baking trays with cold water, shaking off any excess so they are slightly damp (this helps the pastry to rise).

5. Using two teaspoons, spoon blobs of the mixture onto the baking trays. Then place in the oven and cook for about 18-20 minutes until well risen and brown.

6. Remove the profiteroles from the oven and cut a small slit in the base of each one so they don’t collapse. Cool on a wire rack.

Rhubarb Jam

· 2 stalks of washed chopped rhubarb

· Juice of 1 lemon

· 50g sugar

Put all the ingredients in a pan and simmer for 15 minutes until thickened.

Vanilla Custard

· 100mls milk

· 2egg yolks

· 20g sugar

· 1 teaspoon vanilla essence

· 10g corn flour