Rhubarb & custard choux buns with cardamom cream

Ingredients

• 80g butter, cubed
• 100g flour
• 3 eggs, beaten
• For the rhubarb
• 250g rhubarb, cut into 4cm pieces
• 50g sugar
• ½ tsp vanilla extract
• For the custard
• 300ml whole milk
• 2 egg yolks
• 60g caster sugar
• 30g cornflour
• 1 tsp vanilla extract
• 50ml double cream
• For the cardamom cream
• 250ml double cream
• 1 tbsp icing sugar, plus extra to decorate
• 1 tsp ground cardamom

Method

1.  Heat your oven to CircoTherm^® 180°C and line two baking trays with parchment paper. If you have it, turn the steam function to low, if not, sprinkle a little water onto each sheet and set aside. In a large pan, heat the butter, 215ml water and a pinch of salt until the mixture starts to boil. Remove from the heat and quickly tip in the flour, beating with a wooden spoon to form a solid ball. Spread onto a cold plate and leave to cool for 10 mins.

2.  Scrape the dough back into the pan and add a third of the beaten egg. Mix until fully combined, then repeat until you have a smooth dough. Pour into a piping bag with a large round nozzle, then pipe 7cm mounds onto the baking trays, leaving space for the pastry to spread. Bake for 30 mins, turning off the steam once in the oven. After 20 mins, pierce the buns to release trapped steam.

3.  In a large pan, bring the rhubarb ingredients and 100ml water to the boil. Simmer for 2-3 mins until the rhubarb is cooked through but still solid. Remove the rhubarb with a slotted spoon and set aside. Reduce the leftover liquid over a high heat until syrupy, then turn off and leave to cool. Meanwhile, remove the buns from the oven and place on a cooling rack.

4.  To make the custard, gently simmer the milk in a pan. Whisk the egg yolks and sugar in a large bowl until creamy and pale yellow, then add a little of the milk, whisking until smooth. Pour in the rest milk until fully incorporated, then stir in the cornflour and vanilla. Tip the mixture into a clean pan and whisk over a medium heat until thick and glossy. Pour into a bowl, cover with cling film and set aside to cool. Before serving, beat in 50ml double cream until smooth.

5.  Combine the cardamom cream ingredients with an electric whisk until thick. To serve, cut the choux buns in half and spread a dollop of custard over the bottom half. Spoon over some of the cream, then top with the rhubarb and syrup. Return the top half and dust with icing sugar. Serve immediately.