Rhubarb Danish with Lemongrass Pastry Cream
Rough puff pastry filled with lemongrass cream and roasted rhubarb.
Servings 6
Ingredients
- 2 large sheets puff pastry
- 5 egg yolks
- 2/3 cup white sugar
- 1/2 tsp kosher salt
- 1 tbsp corn starch
- 1 cup heavy cream
- 1/2 cup coconut milk
- 1 stock lemongrass, chopped
- 8 tbsp unsalted butter
- 2 lbs fresh rhubarb
- 1/4 cup real maple syrup
Instructions
- Combine egg yolks, sugar, kosher salt, and corn starch in a heat-proof bowl. Whisk thoroughly until pale and fluffy.
- In a medium stock pot, heat lemongrass in 2 tbsp butter over medium heat until softened. Turn heat up to medium-high and add heavy cream and coconut milk.
- Blend lemongrass and creams in a high speed, heat-proof blender (or with an immersion blender) for 1-2 minutes.
- Strain cream into a clean sauce pot through a fine mesh sieve or chinois. Heat until bubbling over medium heat
- Remove cream from heat and slowly incorporate into the egg yolk mixture, whisking constantly. Once all the liquid is added, transfer it all back to the sauce pot.
- Heat cream mixture over medium-high heat and stir constantly for 5-10 minutes until thickened. Remove from hat and add 6 tbsp cold butter.
- Let pastry cream cool in an air-tight container for at least 30-60 minutes to firm up.
- Preheat oven to 425°F. Roll puff pastry into 2 large sheets, about 15" x 10". Cut into 3 large rectangles each.
- Spoon pastry cream in the middle of each rectangle, leaving a 1/2" border on each. Then, cut rhubarb down to the size of the inside rectangle and place three stalks on each pastry.
- Brush each trio of rhubarb with maple syrup. Bake for 20-25 minutes until golden brown.
Notes
- You can use a sprinkling of brown sugar instead of maple syrup if you don't have any on hand.
- When making homemade puff pastry, make sure to roll the dough to 1/2" thick.
- Always wash and dry your rhubarb before using it.