Hisense partners with professional chef, Doug Crampton, on a series of restaurant quality dishes to bring to your table this spring.

Serves 2

Ingredients

For the choux bun:

• 70g butter
• 30ml whole milk
• 90ml water
• 5g sugar
• 70g plain flour
• 2 eggs & 1 egg white

For the craquelin (optional):

• 60g sugar
• 60g plain flour
• 60g butter
• ½ tsp ground ginger

For the poached rhubarb:

• 200g rhubarb
• 50g sugar
• ½ vanilla pod
• ½ zest of 1 lemon
• 100ml water
• 10g mint 

For the custard creme diplomat:

• 250ml milk
• ½ vanilla pod
• 2 egg yolks
• 45g sugar
• 25g custard powder
• 100ml whipped double cream

For the oat crumble:

• 75g oats
• 25g sugar
• 50g butter
• ½ tsp ground ginger

For the caramelised white chocolate sauce:

• 100g white chocolate
• 100ml double cream
• 50ml milk

Method

For the choux bun:

• To a small pan; add the milk, water, sugar and butter and bring to the boil
• Once boiling, add the flour and beat until a smooth dough
• Remove from the heat and leave to cool for 5 minutes
• After cooling, gradually add the eggs and egg white beating in-between to incorporate them – you should be left with a smooth semi-firm mixture
• To cook – pipe in a dome shape onto grease proof paper or a Teflon matt 6cm in diameter – ensuring you leave space in between each dome
• Top each dome with the craquelin (recipe below if you are making it)
• Bake at 180oc in a pre-heated oven for 15 minutes
• After 15 minutes remove the choux from the oven and pierce a hole in the bottom and return to the oven for a further 5 minutes then leave to cool

For the craquelin (optional):

• Soften your butter to room temperature
• Add the flour and sugar and combine
• Roll the mixture in-between grease proof paper and freeze until ready to use
• Cut into 6cm diameter discs and place on top of your choux bun before baking

For the poached rhubarb:

• Combine the water, sugar, vanilla and lemon zest and bring to a simmer
• Wash your rhubarb and cut into cubes
• Add you cubed rhubarb to your syrup and leave to simmer until the rhubarb is tender and leave to cool.

For the custard creme diplomat:

• Bring the milk and vanilla pod to the boil and leave to infuse for 10 minutes
• In a bowl, add the egg yolk, sugar and custard powder and whisk to combine
• Re-boil the milk and pour it over the egg yolk mixture and mix together
• Return the mixture to the pan and cook on a low heat until thickened
• Once thickened, remove the vanilla pod and add the mixture to the bowl and cling film and leave to completely cool in the refrigerator
• Once cooled, fold in the whipped cream and store in the fridge until ready to plate your dish

For the oat crumble:

• Combine all the ingredients into a bowl
• Rub the butter into the oats and sugar to create a “breadcrumb “consistency
• Bake on a greaseproof lined tray at 160oc for 12 minutes until golden brown
• Leave to cool

For the caramelised white chocolate sauce:

• Place your white chocolate in a microwaveable bowl
• Microwave in 30 second increments stirring in-between each time
• You are looking for the chocolate to turn golden in colour – when it starts to turn golden reduce the increments to 15 seconds until a golden colour is achieved
• Once golden, add you cream and milk and mix together
• Microwave for a further 30 seconds until the chocolate has melted into the cream and milk
• Season with sea salt and pass through a sieve if not smooth

To serve:

• Slice the top from your choux bun
• To the base, add your poached rhubarb, top with your custard cream and top with the crumble (reserve some of your poached rhubarb to garnish the top layer
• Repeat the process
• On your top layer of custard garnish with your poached rhubarb and sliced fresh mint leaves
• Re-heat your sauce and serve on the side to accompany it.

TOP TIPS

• The custard crème diplomat could be replaced with shop bought custard
• If you cannot source rhubarb, you could use apple or pear compote as a delicious alternative
• The sauce could be substituted with a scoop of your favourite ice cream, or you could have both
• Crushed oat biscuits or Biscoff work as a quick alternative to the oat crumble

For more information on Hisense’s cooking range, visit: https://uk.hisense.com/products/cooking-and-baking/c/hisensecook00.