Rhubarb and White Chocolate Choux Gateaux
Lesley Waters's rhubarb and white chocolate choux gâteaux layered with vanilla cream, raspberries, and poached rhubarb, finished with pistachios and a glossy rhubarb glaze.
Ingredients
For the Choux Pastry
- 220ml water
- Pinch salt
- 85g butter, cut into small pieces.
- 105g plain flour
- 3 medium free-range eggs, beaten
- 1 quantity of poached rhubarb and white chocolate vanilla cream, see below
- 225g raspberries
- 3-4 tablespoons raspberry jam
- 40g chopped pistachios
White Chocolate Vanilla Cream and Poached Rhubarb Dressing
- 170g white chocolate, broken into small pieces.
- 2 tsp vanilla extract
- 350ml double cream
- 250g thick (5 or 6 percent fat) real Greek yogurt
For the rhubarb dressing
- juice 2 oranges
- 55g caster sugar
- 3 sticks forced pink rhubarb.
Method
Preheat the oven to 190C fan assisted. Place the water, salt and butter in a pan and bring to the boil. Remove pan from the heat, add the flour in one go and mix with a wooden spoon. Return the pan to a low heat and mix continuously until the mixture comes away from the sides of the pan.
Remove the pan from the heat turn the choux out onto a plate and allow to cool.
In a mixing bowl gradually add the beaten eggs to the cooled mixture, mixing well between each addition until the mixture is of dropping consistency.
Place the choux mixture into a piping bag and pipe the mixture into a circle about 20cm in diameter onto a baking sheet lined with parchment. Bake for about 50 minutes to 1 hour or until golden and really crisp. Sometimes you can make holes in base of ring and cook for a further 8 minutes to dry out the choux ring.
Set aside to cool, then split horizontally with a serrated knife. Scoop out any uncooked paste from choux ring halves and discard. Leave on a wire rack to cool completely.
Spoon the jam onto the base of the choux halves . Place one choux half, cut side up, onto a serving plate. Spoon the white chocolate vanilla cream into the base and top with the rhubarb and raspberries. Place the remaining choux half (cut side down) on top.
Trickle the top of the choux ring with the reserved rhubarb glaze and while still sticky, sprinkle with the pistachios.
White Chocolate Vanilla Cream and Poached Rhubarb Dressing
Place the chocolate into a heatproof bowl. Set the bowl over a pan of simmering water, until just melted.
Lightly whip the cream and stir in the vanilla extract and Greek yoghurt. Quickly whisk in the melted chocolate and place in the fridge to chill for a few hours.
To make the dressing, place the orange juice and sugar into a large shallow pan and place over a medium heat until the sugar has dissolved.
Turn up the heat and reduce by half. Add the rhubarb in batches of 2 or 3 and cook for 30 seconds or until barely soft remove from the syrup and repeat until all the rhubarb is cooked but still holding its shape. Allow to cool then assemble choux ring.
Ingredients
For the Choux Pastry
- 220ml water
- Pinch salt
- 85g butter, cut into small pieces.
- 105g plain flour
- 3 medium free-range eggs, beaten
- 1 quantity of poached rhubarb and white chocolate vanilla cream, see below
- 225g raspberries
- 3-4 tablespoons raspberry jam
- 40g chopped pistachios
White Chocolate Vanilla Cream and Poached Rhubarb Dressing
- 170g white chocolate, broken into small pieces.
- 2 tsp vanilla extract
- 350ml double cream
- 250g thick (5 or 6 percent fat) real Greek yogurt
For the rhubarb dressing
- juice 2 oranges
- 55g caster sugar
- 3 sticks forced pink rhubarb.
Method
Preheat the oven to 190C fan assisted. Place the water, salt and butter in a pan and bring to the boil. Remove pan from the heat, add the flour in one go and mix with a wooden spoon. Return the pan to a low heat and mix continuously until the mixture comes away from the sides of the pan.
Remove the pan from the heat turn the choux out onto a plate and allow to cool.
In a mixing bowl gradually add the beaten eggs to the cooled mixture, mixing well between each addition until the mixture is of dropping consistency.
Place the choux mixture into a piping bag and pipe the mixture into a circle about 20cm in diameter onto a baking sheet lined with parchment. Bake for about 50 minutes to 1 hour or until golden and really crisp. Sometimes you can make holes in base of ring and cook for a further 8 minutes to dry out the choux ring.
Set aside to cool, then split horizontally with a serrated knife. Scoop out any uncooked paste from choux ring halves and discard. Leave on a wire rack to cool completely.
Spoon the jam onto the base of the choux halves . Place one choux half, cut side up, onto a serving plate. Spoon the white chocolate vanilla cream into the base and top with the rhubarb and raspberries. Place the remaining choux half (cut side down) on top.
Trickle the top of the choux ring with the reserved rhubarb glaze and while still sticky, sprinkle with the pistachios.
White Chocolate Vanilla Cream and Poached Rhubarb Dressing
Place the chocolate into a heatproof bowl. Set the bowl over a pan of simmering water, until just melted.
Lightly whip the cream and stir in the vanilla extract and Greek yoghurt. Quickly whisk in the melted chocolate and place in the fridge to chill for a few hours.
To make the dressing, place the orange juice and sugar into a large shallow pan and place over a medium heat until the sugar has dissolved.
Turn up the heat and reduce by half. Add the rhubarb in batches of 2 or 3 and cook for 30 seconds or until barely soft remove from the syrup and repeat until all the rhubarb is cooked but still holding its shape. Allow to cool then assemble choux ring.
