Excuse the title, it is certainly not Sunday anymore (if only). I haven’t had the time to finish this post yesterday, but what the heck you can enjoy it on a Monday!
Anyway, I was in for something sweet this weekend and the slowly rising temperatures inspired me to do something with the spring veggie out there. Yes, rhubarb’s actually a vegetable, but cooked and sugared it’s heavenly sweet and sour and perfect to combine with rich and creamy mascarpone. It was my first time making cream puffs and choux pastry, a rather inconvenient method for making pastry but very interesting. And the result is astounding, never actually thought that it would work!
For the choux pastry:
- 250ml water
- 1 pinch of salt
- 60g butter
- 150g sifted flour
- 3 eggs
- piping bag
For the filling:
- 1 rhubarb stalk
- 250g mascarpone
- 1 package of vanilla flavouring
- powdered sugar (for decoration)
Mix the water with salt and butter and let boil in a pot. Reduce the heat and add the sifted flour. With a wooden spoon start to stir the mixture (might be a bit difficult) and raise the temperature to mid-level. Stir until you get a big lump and the base of the pot shows a thin white coating.
Decant the lump into a high vessel, start stirring with a hand mixer. Little by little add the eggs to the mixture (but take into consideration that every egg must be fully consumed by the pastry before you add the next one).
Now fill the sticky pastry into your piping bag with star nozzle. Prepare the baking sheet with baking paper, then make small heaps of pastry (about 4cm diameter). Pay attention to leaving enough space between the heaps for they will get bigger.
Bake the puffs at 220°C (about 430°F) for a good 30 minutes. The next part is a bit tricky: take out the baking sheet with the still hot puffs, get yourself a serrated knife and cut horizontally through the puffs. Do not burn your fingers (I did)!
While letting the puffs cool outside it’s time to prepare the filling. Wash and cut the rhubarb in bite-sized pieces, then heat it in a pot. Do not let it disintegrate completely, we still want some pieces!
Season the rhubarb with sugar and Amaretto. Then stir the mascarpone with your hand mixer, add some vanilla flavouring and sugar just as you like (you might want to add some regular quark to get it creamier). Again fill your mixture in the piping bag.
For preparing the puffs lay the separated pieces beside each other, fill the bottom with mascarpone and some of your rhubarb and place the other half on top of it. That’s the procedure. If you want to, decorate the puffs with powdered sugar.
I must say, those little puffs are really something. The crispy outside of the choux pastry complements the creamy filling very well and the size is just perfect. Well, as usual: I hope you are inspired!