The Finer Cookie: Pâte-à-Choux
with Rhubarb and Ginger Cream

For me, rhubarb is the first and foremost sign that spring has arrived

By Kimberlie Robert

When posed with the challenge of creating a springtime cookie recipe (since cookies are my thing), my go-to flavours are naturally lemons, limes and oranges because citrus is fresh and summery, but truthfully these fruits aren’t identifiably spring. The flavours of spring often fold into the flavours of summer with melons, blueberries and corn, but they aren’t spring either. For me though, the rhubarb is the first and foremost sign that spring has undoubtedly arrived.

Rhubarb is as sour and fresh as any citrus, but more elusive a flavour to extract and concentrate into an intense sour liquid, which when blended with the pastry cream will create a seductive springtime pucker. Bringing this delicate rhubarb sour forward isn’t as simple as it seems.

Because there isn’t an “oil of rhubarb” like there is for lemon or lime, I enhanced the sourness with salt and spicy ginger juice. Together they brighten and balance the acid flavour. Yeah! The rhubarb is sour, the ginger lingers behind brightening up the rhubarb with its gentle heat and the salt opens up the flavours. In combination, they make a mouthwatering pastry cream that fills the crunchiest choux pastry.

Click the recipe and photo tutorial online!
Pâte-à-Choux with Rhubarb and Ginger Cream

More Finer Cookie recipes and tutorials:

Lemon Macaron with a Tart Lemon Curd Center
Sour Cherry Amaretti
Sesame Coconut Shortbreads
Panellete de Pinyon
Hazelnut Lime Sticks
Espresso Chocolate Fudge Cookies
Coconut Alfajores
Cinnamon Wafers
Sweet Ricotta Peach Cookies
Currant Caraway Shortbreads
Chocolate Pretzels
Orange Truffles
Churros with Cinnamon
Pecan Polvorones with Muscovdo
Flourless Peanut Butter with Bourbon Soaked Peanuts and Smokey Bacon
Corn Meal and Olive Oil Biscotti
Browned Butter and Red Wine Brownies
Elsa’s Rye Cookies
Sweet Sheep Sugar Cookies
World Peace Cookie
Cocoa Swirl Meringue
Vanilla Ice Wine Tea Cookie
Sweet Potato Panelettes with Cardamon
Holy Mole Chocolate Cookie
Sesame Seed Nougat
Chewy Granola Bars with Coconut and Cranberries
Lemon Pepper Biscotti
Lemon Thyme Madeleines
Star Anise Espresso Macarons
Chocolate Shortbread with Malted Milk Buttercream
Tahini Almond Cookies
Nougat aux Fruits
Chocolate Guinness Brownies
Lemon Marshmallow Easter Eggs
Hazelnut Chocolate Meringue Cookies (Brutti Ma Buoni)
Seed Cookies
Coconut Macaroons

Photographed by Kimberlie Robert

kimberlie robert

Kimberlie Robert is currently the Executive Cookie Maker at The Finer Cookie. As of recently, she has worked as an Executive Assistant for five years. Prior to that she was the Coordinating Director/Partner of an Advertising Agency. She has earned an MA in Art History and a BA in English Literature. She is also a writer and researcher, short story editor, pastry chef, tango dancer and gardener.

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