The Lightest Choux Buns For Sue….. Filled With Rhubarb & Custard, Cafe Cream and Simple Cream Pat
October 6, 2014
For my wife Sue, little filled choux buns, light, airy with a crisp shell, filled with a variety of her absolute favourites, fresh picked rhubarb, slightly spiced and cream patisserie, coffee cream and a simple cream patisserie - such beautiful combinations. Enjoy your buns Susie xxxxx
- Prep: 20 mins
- Cook: 30 mins
- Yields: 6 Generous
To make the choux pastry.
1. Pre heat your oven 200c. Sift the flour and a pinch of salt into a large bowl and set aside.
2. Put the water and butter into a medium-sized saucepan with high sides set over a medium-high heat and stir until the butter melts. Allow the mixture to come to a rolling boil then immediately remove the pan from the heat.
3. Add the flour and salt and beat very well with a wooden spoon until the mixture comes together.
4. Reduce the heat to medium and replace the saucepan, stirring for 1 minute until the mixture starts to ‘fur’ (slightly stick to the base of the pan). Remove from the heat and allow to cool for 1 minute.
5. Pour about one-quarter of the beaten egg into the pan and, using the wooden spoon, beat very well. Add a little more egg and beat well again until the mixture comes back together. Continue to add the egg, beating vigorously all the time, until the mixture has softened, is nice and shiny and has a dropping consistency. You may not need to add all the egg or you may need a little extra egg. If the mixture is too stiff (not enough egg) then the choux pastries will be too heavy, but if the mixture is too wet (too much egg), they will not hold their shape when spooned onto baking paper. Spoon onto baking paper lined trays and bake for 7-10 minutes until puffed up and gloriously golden, allow to cool on a cooling rack, ready to fill later.
6. Although the pastry is best used right away, it can be placed in a bowl, covered and chilled for up to 12 hours, until ready to use.
To make the Cream Patisserie.
In a heavy saucepan, stir together the milk and 4 tablespoons sugar. Bring to the boil over medium heat.
In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornflour; then stir them into the egg until smooth. When the milk comes to the boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan and slowly bring to the boil, stirring constantly so the eggs don't curdle or scorch on the bottom.
When the mixture comes to the boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of cling film directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
To make the Rhubarb Puree.
Into a small pan add the rhubarb, a little water, sugar, zest and juice of orange and spice, gently bring to a boil, reduce heat and simmer till tender, once cool, whizz it up in a blender to a smooth puree.
Gently Cut the choux buns open, fill with cream patisserie and rhubarb puree, serve on a groovy plate, dusted with icing sugar. Enjoy your buns my darling Sue.