Rhubarb poppy seed slice

Spread the dough pieces from the butter croissant production on baking trays and chill in the freezer at -18°C. Then cut into 1×1 cm cubes with a knife.

Grease a metal frame measuring 8×60×4 cm, place on a baking tray lined with silicone paper and spread 500 g of diced butter croissant dough evenly inside.

Cover and leave to proof well at room temperature.

Bring the cream, the 1st quantity of milk and the steamed poppy seeds to the boil, stirring continuously. Mix the cream powder with the 2nd quantity of milk, add to the hot cream mixture and cook until you have a smooth cream. Pour into a chrome steel bowl and leave to cool slightly.

Beat the egg whites with the 1st quantity of sugar until stiff, then mix the remaining sugar with the cornstarch and briefly fold into the beaten egg whites.

Place 70 g of beaten egg whites (meringue) in a piping bag with a medium nozzle and set aside for decoration. Carefully fold the remaining beaten egg whites into the poppy seed cream and continue processing immediately.

Sprinkle 15 g of sugar, then pipe 500 g of poppy seed mousse onto the proofed croissant dough and spread 300 g of chopped rhubarb cubes on top, pressing them lightly into the mixture.

Pipe the meringue that was set aside in rows in dots using a round nozzle.

Bake the product in a mild oven without top heat with the vent open. Remove the frame and allow the slices to cool.

Cut into 4 cm wide slices and lightly dust the surface with icing sugar.