|375g||Plugrà® European Style Butter|
|100g||Plugrà® European Style Butter|
|500g||Rhubarb, trimmed and cut into small 5" chunks|
|35g||Plugrà® European Style Butter|
|3||Sheets bloomed gelatin|
|50g||Plugrà® European Style Butter|
|10g||Vanilla bean extract|
|85g||Melted Plugrà® European Style Butter|
|60g||Strawberry Puree, strained|
|2g||Fine Sea Salt|
|Slices (length wise)||Rhubarb|
Choux Melt cream, milk, water, Plugrà® European Style Butter, salt and sugar. Once melted and mixed together. Add flour, cook until a ball forms. Cook for 3 minutes. Remove from heat and using a mixer with a paddle attachment, mix on low till bowl is cool to the touch. Once cooled, start adding your eggs 1 at a time. Chill dough. Pipe With 807 tip 4” straight lines Bake off at 375 low fan, till bottom is browned. Choux should have a hard crack shell.
Craquelin Topping Mix together. Roll out in between parchment paper as thin as possible. Chill Cut 1”by 4” strips
Rhubarb Compote Heat rhubarb and sugar on a stove top, cook till thicken and rich pink color forms. Mount with butter. Finish with salt and vanilla.
Pastry Cream Base Heat milk and half sugar. Bloom gelatin in cold water and ring out. Mix eggs, cornstarch and sugar together. Temper in warm milk. Cook till thickened. Add gelatin. Strain. Dot in Plugrà® European Style Butter. Add vanilla bean extract once cooled.
Butter Strawberry Glaze Whisk all together, then strain.
Candied Rhubarb Decor Using a vegetable peeler, cut slices of rhubarb length wise. Dip in a simple syrup, place it between two silk pants. Dehydrate in a low oven,150F till crispy.
To Assemble Gently warm glaze. Fill eclair with rhubarb compote ¼ of the way. Finish with thicken pastry cream. Dip eclair in warm glaze. Top with fresh glazed strawberries. -Finish with candied rhubarb.