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Choux buns with craquelin and rhubarb jam

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Ravneet Gill's classy choux pastry is filled with rhubarb jam and clotted cream, and topped with the sweet and crunchy cookie-like topping, craquelin. Just the ticket for afternoon tea.

You will need a stand mixer, 2.5cm–4cm/1–1½in biscuit cutter, sugar thermometer and a piping bag for this recipe.

Ingredients

For the rhubarb jam

For the craquelin

For the choux pastry

To serve

For the rhubarb glaze

This recipe is from...

Saturday Kitchen

11/02/2023

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