Hiya! it really depends on your taste. So, in french bakeries I've noticed that the choux is soft and tender. But I've noticed that a lot of bakeries here favour a crisp choux. So if you are happy with a soft choux, then by all means make today and enjoy the tenderness tomorrow! But if you're after a crisp choux, I'd suggest making these only a few hours before filling. I personally LOVE a soft and tender choux. All the other elements will happily last.
I favour Ed Smith's method of stovetop poaching in a very small amount of water, then allowing to sit in the juice overnight - the way it draws the colour back in is magic.
Just back here for rhubarb intel! In The Last Bite, Anna suggests spreading out the juicing fibres on baking paper and baking low (or dehydrating before blitzing into a powder. Trying it now!
So many recipes to try! Thank you 🙏🏼
Have you ever tried grapefruit juice and zest with baking rhubarb? Seems to almost make the rhubarb taste sweeter. I’m sure you’d know why!
OOH, I haven't. But I certainly will try it! That is SO interesting.
I always add Aperol to my cranberry sauce. I saw Nigella Lawson do it. I agree…the bitter and sour and sweet…wow. Very slice.
Maybe bitter v sour tricks our tastebuds!
This is amazing Nicola! How long would the choux last? Could I make today to take to work tomorrow?
Hiya! it really depends on your taste. So, in french bakeries I've noticed that the choux is soft and tender. But I've noticed that a lot of bakeries here favour a crisp choux. So if you are happy with a soft choux, then by all means make today and enjoy the tenderness tomorrow! But if you're after a crisp choux, I'd suggest making these only a few hours before filling. I personally LOVE a soft and tender choux. All the other elements will happily last.
Your lucky work mates!
I mean: Make these only a few hours before eating!
Super helpful, thanks so much
I favour Ed Smith's method of stovetop poaching in a very small amount of water, then allowing to sit in the juice overnight - the way it draws the colour back in is magic.
This is a truly FABULOUS post. Thank you for sharing all of this with us x
Just back here for rhubarb intel! In The Last Bite, Anna suggests spreading out the juicing fibres on baking paper and baking low (or dehydrating before blitzing into a powder. Trying it now!
Wow!
This looks amazing Nicola :) thanks for sharing !
I really appreciate the time that went into making such an in depth rhubarb post!