My missus, that's who. She made these. We call them rhubarb hot dogs, but I think we need a better name!
It all started with choux pastry. The missus fancied making some to see if it's difficult. Turns out it's not that hard, she even made two different sorts - Raymond Blanc's choux pastry and Paul Hollywood's choux pastry.
Raymond Blanc's was a bit more doughy than Paul Hollywood's choux pastry, which was crisper, lighter and tastier.
With the pastry made and with forced rhubarb in season, and some inspiration from Rachel Khoo, the missus set about making these rhubarb hot dogs - or should we call them choux dogs? Hmm...
The rhubarb bit was easy, the stalks were trimmed to be just a bit shorter than the choux buns, generously sprinkled with golden caster sugar and then roasted in the oven for about 15 minutes at 200c. We left them overnight as Ms Khoo recommends.
The following day the missus made some creme patissiere. Apparently it's quite simple, you'll need:
6 medium egg yolks
100g caster sugar
1 vanilla pod
500ml whole milk
Whisk the egg yolks and sugar until light and thick then whisk in the cornstarch. Pour the milk into a saucepan, add the seeds and pod of the vanilla and bring to a boil. As soon as it starts boiling take it off the heat and remove the vanilla pod. Slowly add the warm milk to the egg mixture whisking vigorously all the time.
Pour this mixture into a clean pan and place over a medium heat, continuously whisking. The cream will start to thicken. When it does, take it off the heat. Pour it into a tray or shallow dish, spread it evenly and smooth, then cover with cling film to avoid it developing a skin and put it in the fridge to chill for at least 1 hour.
With the choux buns, rhubarb and creme patissiere ready, it's an assembly job. Cut your buns like a hot dog bun and pipe a layer of creme patissiere along the bottom. Put a stem of roasted rhubarb onto this layer and then pipe more creme patissiere along each side of the rhubarb.
They were delicious.