Rhubarb and Custard Paris-Brest Recipe - Great British Chefs
This Paris-Brest from Pip Lacey combines the classic English combination of rhubarb and custard with the famous French Paris-Brest. It's an eye-catching dessert that's perfect for feeding a crowd.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 400g of cane sugar
- 400ml of water
- 8 sticks of rhubarb, trimmed and cut into 4 cm pieces
- 3 juniper berries
- 400ml of stock syrup
- 8 sticks of rhubarb, trimmed and cut into ½ cm pieces
- 200ml of stock syrup
- iced water
- 250g of full-fat milk
- 50g of ginger
- 3 egg yolks
- 50g of sugar
- 10g of plain flour
- 10g of cornflour
- 250g of water
- 1 pinch of salt
- 100g of butter
- 150g of plain flour
- 15g of cane sugar
- 4 eggs
- icing sugar, for dusting
- ginger biscuit, microplaned
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