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Rhubarb curd éclairs

These beautiful éclairs from Hugo Arnold are the perfect treat.

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Serving: 4
Time: 50 minutes
Difficulty: Medium

Ingredients

For the choux pastry

  • 170ml water
  • 50ml milk
  • Pinch of salt
  • Pinch of caster sugar
  • 85g butter
  • 100g plain flour
  • 3 large free-range eggs, lightly beaten

For the rhubarb curd

  • 500g pink rhubarb, cut into 1cm slices
  • 200g golden caster sugar
  • 70g butter
  • 4 teaspoons cornflour
  • 3 large free-range eggs, lightly beaten
  • 125ml whipping cream
  • 1 tablespoon icing sugar

Directions

  1. Preheat oven to 180°C/350ºF/gas mark 4. Put the water, milk, salt, sugar and butter into a saucepan and heat until the butter melts, and the mixture comes to the boil. Use a wooden spoon to stir in the sieved flour for 2-3 minutes until the dough easily comes away from the sides of the saucepan, and it becomes very smooth.
  2. Put the dough into the bowl of a free-standing mixer and beat with a paddle whisk for another 2-3 minutes until cool. Add in the whisked eggs, one at a time, until glossy and well combined.
  3. Use a spatula to spoon the mixture into a piping bag fitted with a 1cm star nozzle.
  4. Pipe 10 éclairs each measuring 10cm long onto a lined baking sheet. If little peaks form at each end, smooth them down by wetting your index finger and lightly press them down.
  5. Bake for 20 minutes until golden and puffed up. Gently transfer them onto a cooling rack.
  6. To make the rhubarb curd, place the rhubarb pieces and 1/4 of the sugar in a lidded saucepan and simmer for 5 minutes or until the rhubarb has completely softened to a pulp and sugar dissolved. Push this through a sieve, keeping the juice and discarding the gathered pulp.
  7. Place the butter in another clean saucepan and heat until melted. Mix in the cornflour and whisk by hand until smooth.
  8. Remove from the heat and stir in the sieved rhubarb juice, eggs and remaining sugar. Stir well and put back on a low heat and cook for 10 minutes until the curd has thickened. Sieve the curd and set aside.
  9. To assemble the éclairs, cut each in half horizontally. Whip the cream and icing sugar and stir in 1/3 of the rhubarb curd. Place in a piping bag and pipe the cream into the centre of each éclair. Use the remaining curd to drizzle on the top of each éclair. Serve immediately.