WHAT TO SERVE

This dessert’s density of flavours requires a wine of similar depth. Try this local dessert wine. Its richly sweet, honeyed fruit flavours provides an excellent complement.

Reif Estate Vidal Icewine VQA LCBO 544791, 200 mL, $24.95

RHUBARB AND CARDAMOM BRIOCHE

If you make the three components—the brioche dough, roasted rhubarb and pastry cream—for these delicious pastries a day or two ahead, the final preparations come together quickly. No piping bag for inserting the cream into the brioche? No worries; you can use a zip-top plastic bag with the corner cut off. The brioche buns are best the day they are prepared.

1 recipe Brioche Dough (recipe follows) 1 batch Roasted Rhubarb (recipe on page 111)

CARDAMOM PASTRY CREAM 3/4 cup (175 mL) whole milk 6 cardamom pods, crushed

1 tbsp (15 mL) unsalted butter 2 egg yolks

1/4 cup (60 mL) sugar 1 tbsp (15 mL) cornstarch

2 tsp (10 mL) all-purpose flour

1/2 tsp (2 mL) vanilla extract

Icing sugar for dusting (optional)

1 Combine the milk, cardamom pods and butter in a small saucepan, and bring to a simmer.

2 In a medium bowl, whisk together the egg yolks and sugar until smooth. Combine the cornstarch and flour together, then add to the yolk mixture. Whisk well until smooth.

3 Gradually pour the warm milk mixture over the egg mixture, whisking constantly. Strain the mixture through a sieve back into the saucepan and place over medium heat. Continue cooking, whisking constantly until the mixture thickens and comes to a boil—it should be shiny with no lumps. Remove from heat, whisk in vanilla and pour into a bowl. Place a piece of plastic wrap directly on the surface of the cream to prevent a skin from forming, then refrigerate to cool completely. The pastry cream can be made and refrigerated up to 2 days ahead.

4 Preheat oven to 350°F (177°C). Lightly grease and flour 10 of the cups in a standard muffin tin and set aside.

5 On a lightly floured surface, divide the Brioche dough into 10 pieces, about 1 1/2 oz (45 g) each. Form each piece into a smooth ball, place into the prepared muffin tins and flatten out evenly. Cover the tin loosely with plastic wrap and allow to rise until doubled in bulk, about 1 1/2 hours.

6 Fit a piping bag with a plain tip, fill the bag with the pastry cream and set aside. With lightly floured fingertips, poke holes in the centre of each round of dough, pressing right to the bottom. Fill each hole with pastry cream, then top with 3 to 4 pieces of roasted rhubarb. Bake for 20 minutes or until brioche is golden brown around the edges. Cool on a wire rack for 10 minutes, then remove from pans and cool completely. Lightly dust with icing sugar, if desired, and serve.

Serves 10