Rhubarb Cream Cups

Baking and Desserts | World cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Rhubarb Cream Cups

Ingredients

Rhubarb - 2 lbs
Sugar - 7.1 oz
Vanilla Pod - 1 piece
Orange zest - 1 piece
Puff Pastry - 17.6 oz
Chocolate eggs - 4 pieces
Wheat Flour - 1.1 oz
Milk - 10 fl oz
Butter - 1.8 oz
Salt - a pinch

Step by Step guide

Step 1

Cut the rhubarb into pieces about 6 cm long, divide into several piles, and wrap in plastic wrap, sprinkling each pile with a few tablespoons of sugar, drizzling with the juice of a quarter of the orange, and including a quarter of the vanilla pod cut in half.

Step 2

Remove as much air as possible from the bags with rhubarb, tie airtight knots at both ends of each, and place the bundles in water heated to 149°F. If you don't have a kitchen thermometer, get one just for this purpose — the rhubarb is worth it. Plus, there are a million situations where you can use this thermometer, like making caramel or roasting meat, for example.

Step 3

Cook the rhubarb for forty-five minutes. During this time, you can make the custard. Bring the milk to a boil with the butter and a pinch of salt. Whisk three egg yolks with 70 grams of sugar until pale, add the flour, and mix until it forms a smooth paste.

Step 4

Gradually pour the boiling milk into the bowl with the paste, stirring constantly. Return everything back to the saucepan, place over low heat, and cook until thickened. Remove the custard from the heat and let it cool.

Step 5

Cut the pastry into squares with sides of 10 cm. If you are using frozen puff pastry, there's no need to thaw it completely. Just for this occasion, buy the pastry in sheets rather than rolls.

Step 6

Brush the squares of pastry with beaten egg, place a tablespoon of custard on each, and top with three or four pieces of rhubarb, as many as fit. Place the cream cups in an oven preheated to 356°F for fifteen minutes.