Description
Rhubarb Cream Puffs are delightful pastries filled with a sweet rhubarb compote and fluffy whipped cream, making them a perfect treat for any occasion.
Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 teaspoon salt
- 2 cups fresh rhubarb, chopped
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions
- Make the Cream Puffs Dough: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a medium saucepan, combine water, butter, and salt. Bring to a boil. Remove from heat and immediately stir in flour until the mixture forms a smooth ball. Return to low heat and cook, stirring, for 1 minute to dry out the dough. Allow it to cool for about 5 minutes, then add eggs one at a time, whisking vigorously after each addition until the dough is smooth and glossy.
- Pipe and Bake: Transfer dough to a piping bag fitted with a large round tip; pipe mounds about 1.5 inches apart on the prepared sheet. Bake 20–25 minutes, until puffed and golden. Do not open the oven during the first 15 minutes. Once baked, remove from oven and let them cool completely on a rack.
- Prepare the Rhubarb Compote: In a saucepan, combine rhubarb, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the rhubarb is tender and the mixture thickens, about 8–12 minutes. Let cool completely.
- Whip the Cream Filling: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Keep chilled until ready to assemble.
- Assemble: Slice the cooled cream puffs in half horizontally. Spoon rhubarb compote onto the bottom halves, pipe or spoon whipped cream onto the rhubarb, then crown with the puff tops. Dust with powdered sugar just before serving.
Notes
- Ensure that you do not open the oven door during the first 15 minutes of baking to allow the puffs to rise properly.
- The rhubarb compote can be made ahead of time and stored in the refrigerator until needed.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cream puff
- Calories: 250
- Sugar: 10g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg