Dessert · Season 12

Compressed Choux with Strawberry Gum and Rhubarb

Name: Compressed Choux with Strawberry Gum and Rhubarb
Yield: 12
Ingredients: 225g water; 100g unsalted butter; 5g caster sugar; 5g salt; 180g plain flour; 260g egg; 3 large stalks rhubarb, leaves trimmed, roughly chopped; 50g water; 2-3 tsp sugar; 4 egg yolks; 50g sugar; 50g plan flour; 125g milk; 50g unsalted butter; 300g thickened cream, whipped; 100g Rhubarb Compote; 150g sugar; 150g water; 10 strawberry gum leaves; 200g strawberries, hulled; 150g Strawberry Gum Syrup; 1 egg white; 1-2 tsp white vinegar, to taste; 5 large rhubarb stalks, cut into batons; 50g Strawberry Gum Syrup; 50g Pimm's; whipped thickened cream sweetened with 2 tsp icing sugar; 1 punnet strawberries, hulled and diced

Emelia Jackson

Contestant · 13 Jul 2020

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Compressed Choux

225gwater

100gunsalted butter

5gcaster sugar

5gsalt

180gplain flour

260gegg

Rhubarb Compote

3large stalks rhubarb, leaves trimmed, roughly chopped

50gwater

2-3 tspsugar

Rhubarb Diplomat Fool

4egg yolks

50gsugar

50gplan flour

125gmilk

50gunsalted butter

300gthickened cream, whipped

100gRhubarb Compote

Strawberry Gum Syrup

150gsugar

150gwater

10strawberry gum leaves

Strawberry Gum Sorbet

200gstrawberries, hulled

150gStrawberry Gum Syrup

1egg white

1-2 tspwhite vinegar, to taste

Strawberry Gum Poached Rhubarb

5large rhubarb stalks, cut into batons

50gStrawberry Gum Syrup

50gPimm's

To serve

whipped thickened cream sweetened with 2 tsp icing sugar

1punnet strawberries, hulled and diced

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

WaterCaster SugarEggSaltMilkDessert

Recipe by Emelia Jackson, Season 12. Originally published by Network 10 on 13 Jul 2020.

Original on 10 Play ↗