Rhubarb and Rose Choux Craquelin

Ingredients

• Butter75g
• Light brown sugar90g
• All-purpose flour (craquelin)90g
• Freeze-dried raspberry powder5g
• Water125g
• Whole milk125g
• Butter (choux)110g
• Salt3g
• Sugar5g
• All-purpose flour (choux)150g
• Eggs5
• Rhubarb300g
• Sugar (compote)80g
• Lemon juice10g
• Vanilla bean1
• Heavy cream400g
• Mascarpone100g
• Powdered sugar40g
• Rose water8g

Method

1. 1.Make the craquelin: cream butter and brown sugar, then fold in flour and raspberry powder. Roll between parchment to 2mm thick, freeze until firm.
2. 2.Cut rhubarb into 2cm pieces. Toss with sugar, lemon juice, and scraped vanilla seeds. Roast at 180°C for 15 minutes until tender but not collapsed. Cool completely and chill.
3. 3.Make the choux: bring water, milk, butter, salt, and sugar to a rolling boil. Add flour all at once, stir vigorously over medium heat until the dough pulls cleanly from the pan.
4. 4.Transfer to a stand mixer. Beat in eggs one at a time on medium speed until the dough is glossy and falls from the paddle in a thick V-shape.
5. 5.Pipe 5cm mounds onto lined sheet pans. Punch out craquelin discs slightly larger than each mound and place on top.
6. 6.Bake at 180°C for 35–40 minutes. Do not open the oven for the first 25 minutes. Cool completely on a wire rack.
7. 7.Whip cream, mascarpone, powdered sugar, and rose water to firm peaks. Transfer to a piping bag fitted with a star tip.
8. 8.Poke a hole in the base of each choux. Spoon a small amount of rhubarb compote inside, then pipe the rose cream generously to fill.
9. 9.Serve immediately or chill briefly. Top each with a sliver of roasted rhubarb and a dusting of raspberry powder.