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Commentaires

12 Commentaires

Christie 2017-01-07

These are GORGEOUS!! I haven't cooked with rhubarb ever and I've been dying to try choux. A perfect reason to try your recipe.

Kimberlie 2017-01-07

Hi Christie, the rhubarb syrup is super easy and is perfect in cocktails or just in fizzy water. It's really sour so adjust the sugar according to your tolerance. Thanks for the visit!

Rosemary 2017-01-07

What a delicious recipe, you can't get much better than Choux Pastry. I am looking forward to trying it.

Kimberlie 2017-01-07

Thanks so much Rosemary. I agree whole heartedly that there's nothing better than a crispy choux filled with something soft and creamy. I hope you try this recipe, at least in part. Let me know if you do.

Rosemary 2017-01-07

What a delicious recipe, you can't get much better than Choux Pastry. I am looking forward to trying it.

Kimberlie 2017-01-07

Hello Rosemary, if you try it, please let me know how it goes. I'm very interested. Many thanks for stopping by.

Sarah | Curious Cuisiniere 2017-01-07

Oh my goodness! We recently tackled making Pate a Choux, and loved it. Your version has opened up a whole new world of possibilities!

Kimberlie 2017-01-07

Hello Sarah, I really want you to be successful with the Choux pastry, so it won't so much of a "tackle." If you make it again, let me know how it goes. I love hearing from other bakers. Thanks for stopping by!

Barrie 2017-01-07

Your photos and precision are beautiful. Thank you for sharing your extensive process- they are an elegant treat!

Kimberlie 2017-01-07

Thank you Barrie, your comment makes me smile. These choux's are so elegant and worth a few extra steps. Thanks so much for your comment.

Lisa 2017-01-07

My mouth was watering reading your description. These sound delicious. Worth the work I think.

Kimberlie 2017-01-07

Hi Lisa, there are a few components but they're all very easy and the choux's go together quickly. They're delicious.

Laura Dembowski 2017-01-07

Whoa! That is a stellar recipe. I love the crackly caramel on top. Rhubarb is so great - people don't use it enough

Kimberlie 2017-01-07

Agreed! Rhubarb is amazing. Thanks for your lovely words. I appreciate it.

Maurita Plouff 2017-01-07

Now that's not just a recipe .. it's a weekend. A lovely weekend full of flavor. If you have leftover rhubarb and ginger syrup combine it with soda water and a twist of lemon peel - or, if you prefer, Prosecco, for a spring spritze

Kimberlie 2017-01-07

A weekend! That's funny. I do have left over and it's already been in the spritzer.

Eileen 2017-01-07

As soon as I read this recipe I couldn't believe I'd never has rhubarb and ginger together. It seems like such a natural flavor combination. I'll be trying it very soon.

Kimberlie 2017-01-07

Thanks Eileen. Let me know how it goes. I'm very interested

Roz | La Bella Vita Cucina 2017-01-07

WOW, what a wonderful spring recipe! And I agree with you, rhubarb just sings "spring". Such an irresistible flavor. These must taste absolutely AMAZING, Kim!

Kimberlie 2017-01-07

Hi Roz! Thanks so much. They did taste AMAZING

Stacy 2017-01-07

Love the step by step photos, Kimberlie. What gorgeous little pastries!

Kimberlie 2017-01-07

Thank you. My intention is that you're successful!

Renee Paj 2017-01-07

Wow! These look amazing! I love the flavors in them.

Kimberlie 2017-01-07

Thank you Renee. It's a very lively Choux!

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