Rose and Rhubarb Choux Craquelin

Ingredients

• Unsalted butter (craquelin)60g
• Brown sugar75g
• All-purpose flour (craquelin)75g
• Pink food coloring (gel)1 drop
• Water125g
• Whole milk125g
• Unsalted butter (choux)110g
• Fine salt4g
• Sugar8g
• All-purpose flour (choux)150g
• Eggs4 large
• Rhubarb stalks, trimmed400g
• Sugar (compote)80g
• Rose water10g
• Heavy cream (35%)300g
• Mascarpone120g
• Powdered sugar40g
• Freeze-dried rose petals5g

Method

1. 1.Make craquelin: mix cold butter, brown sugar, flour, and food coloring until a smooth dough forms. Roll between parchment to 2mm, freeze for 30 min.
2. 2.Bring water, milk, butter, salt, and sugar to a boil. Add flour all at once and stir vigorously over heat until the dough pulls clean from the pan.
3. 3.Transfer to a stand mixer. Beat on medium, adding eggs one at a time until the dough is glossy and falls in a slow ribbon.
4. 4.Pipe 12 mounds (4cm diameter) onto a lined tray. Stamp a craquelin disc on each. Bake at 180°C for 28 min without opening the oven. Cool on a rack.
5. 5.Make compote: chop rhubarb, cook with sugar over medium heat until jammy, about 12 min. Stir in rose water. Cool completely.
6. 6.Whip cream, mascarpone, and powdered sugar to soft peaks. Fold in 3 tbsp of the rhubarb compote to create a swirled effect.
7. 7.Slice each choux cap off. Pipe a small base of rhubarb compote, then fill generously with rose cream (chantilly).
8. 8.Replace caps, dust lightly with powdered sugar, and scatter freeze-dried rose petals. Serve within 2 hours.