As part of our #FlavourFocus for this month, we are celebrating the sweet, tart taste of Rhubarb – and to make full use of this delightful flavour, we have come up with a fabulous recipe that is perfect as an afternoon treat in the glorious sunshine!
MAKES 8-12 // TIME: 1 HOUR 15 MINUTES // MODERATE
For the Choux Pastry:
- 65g Plain flour (sifted)
- Pinch of salt
- 50g Unsalted butter (diced)
- 2 Free-range eggs (beaten)
- 120ml of water
For the Cream:
- 200ml Whipping cream
- 5 tsp icing sugar (sifted)
- 1 tsp vanilla extract
For the Rhubarb Puree:
- 150g Rhubarb (Or 1 Stick)
- 100ml Water
- 65g Granulated Sugar
For the Topping:
- 100g (1 Bar) Rhubarb Milk Chocolate (chopped)
- Preheat the oven to 200ºC or gas mark 6.
- To a saucepan, add the water, salt and butter, and heat until the butter has melted. Bring the mixture to the boil and tip in all the flour in one go. Remove the pan from the heat and beat furiously with a wooden spoon for 1 minute, until a smooth glossy ball is formed. Leave to cool slightly.
- Beat the eggs in a bowl until combined, then gradually beat them into the dough, beating well after each addition (you may not need all the egg.) The dough should be very shiny and paste-like, falling from the spoon when lightly shaken.
- Spoon the mix into a piping bag and pipe the pastry onto a lined baking tray. Pipe out to the required length.
- Bake in the oven for 15 minutes, then reduce the temperature to 170ºC/gas mark 3 and bake for 10 minutes (or until golden-brown).
- Remove the tray from the oven and carefully make a small hole in the side of each éclair to allow steam to escape. Pop them back into the oven to bake for a further 5 minutes (or until completely crisp). Transfer to a wire rack to cool.
- Boil the water for the puree in a saucepan. Chop the rhubarb into small pieces, and add to the pan of water along with the sugar. Boil for 5 minutes, then reduce the heat and allow to simmer until a thick pulp has formed (make sure you keep stirring to stop the mixture from sticking to the pan). Once ready, pop the puree into a bowl and leave to firm in the fridge for a while.
- Whip the cream with the icing sugar and vanilla extract in a bowl (until just stiff). When the puree is ready, slice open the eclairs and spread some of the puree inside the pastry. Pipe the cream on top, and close for finishing.
- Melt the Rhubarb chocolate over a bowl suspended over a pan of simmering water, and once melted, allow it to cool slightly. Dip the tops of the éclairs in the chocolate (or spread the chocolate on top) and let them set before serving… delicious!