Description
Delight in the sweet and tangy flavor of Rhubarb Cream Puffs, a delicate dessert featuring airy pastry filled with a luscious rhubarb compote and fluffy whipped cream.
Ingredients
Water
Unsalted Butter
All-Purpose Flour
Large Eggs
Salt
Fresh Rhubarb
Granulated Sugar
Lemon Juice
Heavy Whipping Cream
Powdered Sugar
Vanilla Extract
Powdered Sugar for Dusting
Instructions
- Preheat your oven to 400°F (200°C). In a saucepan, combine water and unsalted butter over medium heat until the butter has melted.
- Remove from heat and stir in the all-purpose flour and salt until the mixture forms a ball.
- Allow the dough to cool for a few minutes, then beat in the eggs one at a time until the dough is smooth and glossy.
- Drop spoonfuls of the mixture onto a baking sheet lined with parchment paper and bake for 25-30 minutes until golden brown.
- While the puffs are baking, prepare the rhubarb compote by cooking fresh rhubarb with granulated sugar and lemon juice in a saucepan until soft.
- In a separate bowl, whip heavy cream with powdered sugar and vanilla extract until fluffy.
- Once the cream puffs have cooled, slice them open and fill with the rhubarb compote followed by the whipped cream.
- Dust the tops with powdered sugar before serving.
Notes
For best results, ensure all ingredients are at room temperature before beginning. Fresh rhubarb can be substituted with frozen if necessary, but adjust cooking times accordingly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cream puff
- Calories: 250 kcal
- Sugar: 14 g
- Sodium: 95 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 105 mg
Keywords: Rhubarb Cream Puffs, dessert, cream puffs, rhubarb recipe, sweet, tangy