Rhubarb Profiteroles

Recipe and Styling by Libbie Summers
Photography by Chia Chong
Assisted by Candace Brower

Once you master the art of making a pâte a choux (an airy cream puff dough) the possibilities of its use are endless. You can fill the baked dough with a savory or sweet mixtures. In honor of our rhubarb week, we chose sweet.

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Rhubarb Profiteroles
makes approximately 15

1 cup milk
1 tablespoon light brown sugar
6 tablespoons butter
Pinch salt
1 cup all-purpose flour
4 large eggs, and 2 egg whites
Pastry Cream (recipe to follow)
Rhubarb Puree (recipe HERE)

Preheat oven to 400 degrees F. Line two baking sheets with a silicon mat or parchment paper and set aside.

In a large heavy bottomed saucepan add the milk, brown sugar, butter and salt. Bring to a boil. Reduce heat to medium and add the flour all at once. Using a wooden spoon, stir crazy fast until the dough pulls away from the sides of the pan and a tight dough forms, about 2-5 minutes.

Transfer the dough into the bowl of a standing mixer, fitted with a paddle attachment. Turn the mixer on low allowing the dough to cool for about 4 minutes. Slowly add the eggs one at a time, making sure the egg is completely incorporated before adding the next. Once all the eggs are added continue mixing until the dough is smooth and shiny.

Transfer the dough to a piping bag fitted with a large plain tip. Pipe golf ball-sized mounds onto the baking sheets, leaving 1 inch between them. Cook for ten minutes, then turn the oven down to 350 degrees and continue cooking for 15-20 minutes or until they are golden brown. Allow to cool completely.

To assemble: Cut the profiteroles in half. Swirl some or all of the Rhubarb Puree into the chilled Pastry Cream before filling a piping bag with it. Pipe a generous amount of the filling onto the bottoms of each profiterole. Replace the top and serve.

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Pastry Cream
makes about 3 ½ cups

2 ½ cups milk
8 egg yolks
2/3 cup sugar
1/3 cup cornstarch
1 tablespoon vanilla paste
2 tablespoons butter

In a large heavy bottomed saucepan heat the milk on medium high heat until it starts to simmer. While the milk is heating whisk the egg yolks, sugar, vanilla paste and cornstarch together in a separate bowl. Temper the milk into the egg yolk mixture by slowly ladling a cup of the hot milk into the bowl and whisking constantly. When the egg yolks are tempered add to the pot. Whisk constantly until the pastry cream starts to thicken making sure it bubbles. Add in the butter. Strain through a wire mesh strainer to remove any lumps and allow to cool.

NOTE: Make sure to put plastic wrap directly onto the pastry cream when storing to prevent it from developing a skin.

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NEVER FAIL Seven Minute Frosting (VIDEO)

By Libbie Summers
Assisted by David Dempsey

If you feel like thanking me for this never fail recipe, I’ll take your thanks in the form of a cake slice!

Get the recipe for this HEAVENLY Angel Food Sprinkle Cake and Pink Cloud Frosting HERE!

Sprinkle Angel Food Cake with Pink Cloud Frosting

By Libbie Summers
Assisted by David Dempsey

My husband’s grandmother, Reba, used to ship homemade angel food cakes to him in college. A few times a year I like to make him one, using a derivation of Reba’s recipe because it brings him great joy. This Sprinkle Angel Food Cake with Pink Cloud Frosting was the prettiest homespun chic cake I think I have ever made and it will be the centerpiece of our Easter brunch…in honor of Reba. 

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Sprinkle Angel Food Cake with Pink Cloud Frosting
Serves 12

What you need: 
1 cup cake flour, sifted
1/4 teaspoon salt
1 3/4 cup super fine vanilla sugar*, divided (can sub regular sugar. For super fine sugar, process in a food processor for 1-2 minutes)
1 dozen egg whites, room temperature
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 cup Hog Wild Sprinkles (or your favorite sprinkles)
Pink Cloud Frosting (recipe to follow)
1 tablespoon Spring Break Sprinkles for garnish

What to do: 
Preheat oven to 350ºF.
In a medium size bowl, whisk together the flour, salt and half of the sugar. Set aside.

In the bowl of a standing mixer fitted with a whisk attachment, add the egg whites, 1/3 cup warm water, cream of tartar and vanilla extract. Beat the mixture just until foamy. With the mixer running, slowly add in the reserved sugar. Beat on medium-high speed until medium peaks form (peaks will stand, but will then droop slightly after a few minutes).

Remove bowl from the mixer. Dust the top of the egg whites with some of the flour mixture and fold in gently with a spatula. Toss the sprinkles into the remaining flour mixture. Fold the sprinkle flour mixture into the batter in two parts, being mindful to fold well each time.

Spoon mixture into an ungreased angel food cake pan (I used a solid bottom non-stick, but a removable bottom works great too). Give a little jiggle before placing in the oven (do not tap on counter and DO NOT SMOOTH TOP, just a little movement. Bake until a wooden skewer inserted in the center comes out clean (about 35 minutes).

Cool upside down on a cooling rack for 2 hours before removing from pan. To remove run a knife along the outside and inside parameter of the pan and then release with a shake.

Frost cake with Pink Cloud Frosting and decorate with Spring Break Sprinkles. Serve immediately.

Pink Cloud Frosting
(a 7 minute frosting without the double burner…boom)

What you need: 
1 egg white
1 cup superfine vanilla sugar* (can substitute regular superfine sugar)
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
2 drops pink food coloring (liquid works best here)

What to do: 
In a large mixing bowl, whisk together egg white, sugar, extract and cream of tartar. Pour in 1/2 cup BOILING water and beat on high using a hand mixer until light and fluffy (about 5-7 minutes. Mix in food coloring just until combined.
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*Vanilla Sugar is sugar that has been steeping with a split vanilla bean. It’s a life changer in baking! I always have a large jar working in my pantry. 1 vanilla bean will work for 3 rounds of the sugar.


Watch the beautiful video for this frosting!!

Easter Cake Decorating

By Libbie Summers
Assisted by David Dempsey

I love a homespun chic cake decoration for Easter and these take the cake (see how I did that)! 

1. Robin’s Egg Cake
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What to do: Frost your cake using a frosting tinted robin’s egg blue. Cover your surface with paper towels (trust me, this gets messy). In a small bowl, stir together 1 tablespoon cocoa powder and 3 tablespoons vanilla extract. Dip a clean paint brush into the cocoa mixture and tap off any extra. Holding the brush in one hand, tap it against the other hand over the cake to create a splatter effect. You can also flick the bristles with your index finger toward the cake. Decorate with purchased malted eggs. 

2. Peep Show Cake
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What to do: Frost a two tiered cake with a pale yellow frosting. On the lower tier, pipe rosettes around the sides of the cake only. On the second tier, place peeps around the perimeter. PRO TIP: Leave the peeps joined as they come packaged as they are easier to shape around the cake. Save one peep for the top! 

3. Jelly Bean Tower Cake (with pom poms natch)
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What to do: Frost 3 different tube cakes with a thick layer of tinted frosting.  Then, painstakingly, add jelly beans to cover the cakes. Top with pom poms (optional). 

4. Malted Vanilla Cake
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What to do: Frost the cake with a copper tinted frosting. Place a mound of store bought cotton candy on the top of the cake and top with malted Easter eggs. 
Get the Vanilla Malted Cake recipe HERE.
Photography by Chia Chong

5. Pink Cloud Sprinkle Cake
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What to do: Frost a sprinkle cake with an egg white frosting and sprinkle with Spring Break Sprinkles

Need a refresher on how to frost a layer cake? Watch my video HERE. 

Happy 59th Birthday Barbie!

By Libbie Summers
Assisted by David Dempsey

GIRL, you don’t look a day over 27. 
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Get Barbie’s Birthday “Cake” Cookie Recipe HERE!
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Who’s your Ken? We all dated one.

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