This time, delicate shortcrust pastry muffins with roasted rhubarb compote. Definitely worth a try!
Ingredients
Shortcrust Pastry
- Confectioners’ sugar – 50 g
- Eggs – 2 pcs.
- Butter – 70 g
- Cake flour – 120 g
- Salt – a pinch
Roasted Rhubarb
- Brown sugar – 100 g
- Rhubarb – 500 g
Rhubarb Compote
- Rhubarb – 300 g
- Water – 50 ml
- Gelatin – 5 g
- Light cream (30%) – 200 ml
Additional
- Strawberries – 70 g
- Lemon balm – 5 g
Preparation
Step 1: Knead the Shortcrust Pastry Sift the flour and make a well in the center. Add butter, confectioners’ sugar, egg yolks, and a pinch of salt. Chop all the ingredients with a knife. Once the ingredients start to combine, knead the dough (not too much to avoid it being tough after baking). Wrap the kneaded dough in plastic wrap and refrigerate for 45-60 minutes.
Step 2: Roll out the Pastry Roll out the chilled dough to a thickness of 3-4 mm and place it in the molds. Place the molds in the refrigerator for about 20 minutes.
Step 3: Bake the Muffins Place the chilled muffins straight from the refrigerator into an oven preheated to 170°C (convection) or 180°C (without convection) for about 12-14 minutes. Monitor the pastry. The muffins should have a golden color. Remove the molds from the oven and let them cool.
Step 4: Roast the Rhubarb Evenly spread the chopped rhubarb on a baking sheet and sprinkle with brown sugar. Place it in an oven preheated to 160°C (convection) or 170°C (without convection) for about 30 minutes (stir occasionally during baking). Before the first stir, set aside a few pieces of rhubarb for decoration. Remove the baking sheet from the oven and let it cool. You should have about 300 g of roasted rhubarb. Transfer the rhubarb to a container and blend it.
Step 5: Prepare the Compote Soak the gelatin in 50 ml of water. Dissolve the swollen gelatin in a water bath or in a microwave. Add it to the blended rhubarb and mix well.
Step 6: Prepare the Muffins Whip the well-chilled cream and combine it with the remaining ingredients. Mix thoroughly. Using a pastry bag with a smooth 1 cm tip, pipe the compote onto the pre-baked muffins. Place the compote-filled muffins in the refrigerator for about 40 minutes.
Step 7: Decorate the Muffins After removing from the refrigerator, decorate the muffins with fresh strawberries, rhubarb, and lemon balm leaves.
