Custard Yo-Yos with Roasted Rhubarb icing

Disclaimer: This is not my recipe all the credit goes to Yotam Ottolenghi & Helen Goh the recipe is from their Sweet cookbook linked: here

I’ve been wanting to make these, Custard Yo-Yos with roasted Rhubarb icing, for so long and all I can say it did not disappoint! I have always loved desserts with rhubarb in it, so I’m happy I finally got to make one!

Recipe

Makes: 15

Disclaimer: This is not my recipe all the credit goes to Yotam Ottolenghi & Helen Goh the recipe is from their Sweet cookbook linked: here

Ingredients

  • Rhubarb Icing
    • 1 small stalk of rhubarb, trimmed, washed and cut into 1-inch (3-cm) lengths
    • 4 ½ tbsp (65 g) unsalted butter, at room temperature, cubed
    • 1 cup plus 2 tbsp (130 g) confectioners’ sugar
    • ½ tsp lemon juice
  • Dough
    • 11⁄3 cups plus 2 tsp (175 g) all-purpose flour, plus 1 tbsp for dusting
    • ½ cup (65 g) custard powder (or cornstarch)
    • ½ cup plus 1 tbsp (65 g) confections’ sugar
    • 1⁄8 tsp salt
    • ¾ cup (170 g) unsalted butter, at room temperature, cubed
    • ¼ tsp vanilla extract (or ½ tsp, if using cornstarch)

Directions

  1. Preheat the oven to 350°F (180°C). Line a small baking sheet with parchment paper.
  2. To make the rhubarb icing, spread the rhubarb out on the lined baking sheet and roast for 30 minutes, or until softened. Remove from the oven and allow to cool before transferring to the small bowl of a food processor. Process to a puree, then add the butter. Sift in the confectioners’ sugar, add the lemon juice and continue to process for a couple of minutes; it seems like a long time, but you want it to thicken, which it will do as it’s whipped. Transfer to a small bowl and chill in the fridge for a couple of hours to firm up. (You don’t want the icing to be runny at all, so add a little more confectioners’ sugar if necessary; it needs to hold when sandwich between the cookies.)
  3. To make dough, sift the flour custard powder (or cornstarch), confectioners’ sugar and salt into the bowl of an electric mixer with the paddle attachment in place. Beat on low speed to combine. Add the butter and continue to beat on low speed until the mixture resembles breadcrumbs. Add the vanilla extract, increase the speed to medium and beat for about 30 seconds, until the dough comes together.
  4. Line two baking sheets with parchment paper.
  5. Pinch off small bits of dough and use your hands to roll them in 1 -inch (3-cm) round balls; you should have enough dough for 30 balls, about ½ oz (15 g) each/ Place them on the lines baking sheets, spaced about 1 ½ inches (4 cm_ apart. Dip the back prongs of a small fork in the remaining 1 tablespoon flour before gently but firmly pressing down into the middle of each cookie. The balls will increase about 1 inches (3.5 cm) wide, but don’t press all the way to the bottom; you just want to create firm lines in the dough rather than force them to spread out.
  6. Bake for 25 minutes, rotating the sheets halfway through, until the cookies are dry on the bottom but have not taken on too much color. They will be relatively fragile when warm but still form to the touch. Set aside on the baking sheets to cool for 5 minutes before transferring to a wire rack to cool completely.
  7. Sandwich pairs of cookies together with the icing, with the “forked” side facing outward. You should use about ½ oz (15 g) of icing in each cookie sandwich. It will seem like a lot, but trust us-the cookies can take it.

Notes: the icing can be made up to 2 days in advance and kept in the fridge. If your icing is a bit loose-this can happen if you overwork it-it will benefit from time in the fridge anyway, to firm up. The dough tends to go very hard if left in the fridge, so it is best to roll on the day it is made.

Once assembled, the Yo-Yos can be kept for up to 5 days in an airtight container, so long as there are not anywhere too warm (in which case the icing will soften.)

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