Recipe: Rhubarb and Custard Profiteroles

Rhubarb and custard are a classic pairing and a favourite of mine at this time of year. I was excited to get my hands on my first forced pink rhubarb of the season and wanted to make something that truly celebrated it. These rhubarb and custard profiteroles are filled with poached rhubarb and vanilla creme patisserie and finished with a soft rhubarb icing. They are light sweet and deliciously moreish for early Spring.

Ingredients

For the profiteroles

• 100g plain flour

• 50g butter

• 150ml water

• 3 medium eggs lightly beaten

For the creme patissiere

• 250ml milk

• One egg

• 10g plain flour

• 10g cornflour

• 50g sugar

• 1 tbsp vanilla extract

For the rhubarb

• 150g rhubarb

• 50g soft brown sugar

• Juice of one blood orange

For the topping

• 100g icing sugar

• A few drops of poached rhubarb juice

Method

1. Start with the rhubarb. Preheat the oven to 180°C fan. Chop the rhubarb into 2 to 3 cm pieces and place in an ovenproof dish. Pour over the orange juice stir in the sugar then cover with foil. Bake for about 30 minutes until soft but still holding its shape. Set aside to cool leaving the oven on.

2. To make the profiteroles place the water and butter in a pan and melt over a gentle heat then bring to the boil. Remove from the heat and stir in the flour. Return to the heat and stir until the mixture forms a smooth ball that comes away from the sides of the pan. Transfer to a bowl and leave to cool. Beat in the eggs a little at a time. You may not need all of them. The mixture should be smooth glossy and drop from the spoon in a V shape.

3. Grease two baking trays then run them briefly under the tap to leave a thin film of water which helps create steam. Pipe or spoon walnut sized balls of choux onto the trays and bake for about 20 minutes until golden. Pierce each profiterole with a skewer as soon as they come out of the oven to let the steam escape. Cool on a wire rack.

4. To make the creme patissiere heat the milk until just boiling then remove from the heat and add the vanilla. In another pan whisk the egg flour cornflour and sugar together. Add a third of the warm milk whisking until smooth then add the rest and cook gently whisking until thick. Transfer to a bowl press cling film onto the surface and chill.

5. Make the icing by mixing the icing sugar with a few drops of rhubarb juice. Dip or drizzle the profiteroles once they are cool. Fill a piping bag with the creme patissiere with the rhubarb mixture loosely folded through and pipe into each profiterole until you feel a slight resistance. Serve immediately or fill just before eating if keeping them for a few days.

A Seasonal Note

These profiteroles belong to Ostara the Celtic season of early Spring when the first bright colours return to the kitchen and the land begins to stir. Forced rhubarb brings sharpness and vivid pink energy while the custard adds gentle warmth and comfort. Together they echo the qualities of Ostara bright tender and full of new life.