In this latest creation from Chef Stefan Rose, he brings the classic flavours of rhubarb and custard to an elegant dessert that will dazzle your guests! Watch the video and follow us on Candia Professional UK Instagram for more amazing desserts using our range of Candia Professional technical butters and creams.
Combine butter and sugar on mixer briefly with paddle attachment. Add all ingredients apart from soft flour 2. Mix lightly. When just combined, add flour 2 and mix briefly until just combined and smooth.
Divide and sheet out to 2-3mm thickness. Chill, before cutting into strips and bases. Grease and line tart shells. Bake at 150C for 14 minutes, leave to cool to room temperature. Remove from tart rings and egg wash (1 egg yolk with a splash of cream and a pinch of salt). Bake at 170C for 4-6 minutes until golden brown.
Place diced rhubarb, rhubarb puree & vanilla, into a pan, cling film and heat on control freak @ 65C, stirring occasionally until around 40-50C. Whisk together sugar, trehalose and NH pectin.
Once softened, increase heat and simmer lightly (clingfilmed) until the rhubarb is tender. Remove from heat, mould and freeze. Once frozen, demould and spray with hot mirror spray:
Heat together to 80-90C and spray onto frozen rhubarb compotes.
Heat cream and rhubarb puree to 90C. Combine with sugars and egg and cook to 81C to create a crème anglaise. Add gelatine solution & blend in colour. Pass through a fine sieve. Leave to cool to around 35C. Mould.
Place rhubarb and water in pan and heat to around 50C (cover with lid or clingfilm).
Whisk together sugar and pectin. Whisk into the mixture and while whisking, bring to the boil. Boil together while whisking, boil for 2-3 minutes. Remove from heat and chill.
Heat cream to 70C with citrus, infuse for 20 mins, reheat to 70C add gelatine solution, pass through a fine sieve pushing to extract citrus. Mix onto chocolate blend, then blend in mascarpone and & essential oil.
Chill to 3C before whipping. (4 hours – overnight). Whip and pipe onto tart.
Bring the cream and cut and scraped vanilla beans. Place the sugar and egg yolks in a bowl and whisk together by hand until combined. Pour the hot cream over the sugar and yolks and combine with a whisk.
Return the mixture into the same saucepan and cook to 80°C, stirring slowly on a low heat. Add in the gelatine solution and mix with a spatula before straining the mixture. Cool 6-8 hours in the fridge or overnight.
Pipe some rhubarb jam into the bottom of the sable tart shell, followed by the vanilla custard. Level the top of the tart. Whip the citrus whipped ganache and pipe decoratively onto the tart, add rhubarb crémeux, and top with rhubarb confit.
To garnish, add a touch of silver leaf and some hazelnut skins, if desired and a white chocolate decoration.
Technical puff pastry butter made with high plasticity to make the best puff pastries.Available in 1KG sheets.
Especially designed to highly perform when whipped, Candia Professional whipping cream is perfect for pastry Chefs. Available in 1L and 10L.
