Profiteroles with Rhubarb

Preheat oven (electronic 200 °C/circulation 190 °C). Thoroughly wash the rhubarb. Slice each piece in half lengthwise and then into small pieces. Pour the apple juice into a pot and bring to a boil. Mix together 5 tbsp. of apple juice, 50 g sugar and the red berry compote powder and mix until smooth. Stir mixture into the boiling apple juice. Bring to a boil, and while constantly stirring, add the rhubarb. Continue to cook for another 2-5 minutes. Remove the compote from the stove and transfer into a bowl. Store in a cool place, stirring occasionally.

The profiteroles require a choux pastry to be made. In order to do this, in a pot add 1/8 l milk, salt and butter, and bring to a boil. Add the flour all at once. Continue to cook on medium heat stirring constantly, until the dough forms a ball and comes away from the sides and bottom of the pot. Transfer the dough into a bowl and add one egg. Leave the dough to cool slightly (approx. 10 minutes). Add each egg one at a time, beating well between each addition, until everything is fully incorporated. Fill a pastry bag, fitted with a 1.5 cm piping nozzle with the choux pastry dough. Line two baking sheets with parchment paper. Pipe 5 profiteroles on each baking sheet. Fill a heat resistant baking dish with water, and place it on the bottom of the oven. Bake each tray one after another for 20-25 minutes (until the profiteroles have puffed up and are golden in colour). Once the profiteroles are baked, remove from oven and immediately slice off the tops. Place on a wire rack to cool.

Wash and finely purée the strawberries. Combine together the whipping cream, lemon juice and sugar, and beat until stiff. Mix in the puréed strawberries. Once fully incorporated transfer the strawberry cream to a pastry bag equipped with a large piping nozzle.

On the bottom part of each profiterole, first place some compote and then pipe the strawberry cream on top. Place the top back on and dust with icing sugar.