Description
Delicate cream puffs filled with a sweet-tart rhubarb compote and whipped cream, offering a delightful balance of textures and flavors.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1 cup water
- 4 eggs
- 1/2 cup rhubarb, chopped
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C).
- Bring the water and butter to a rolling boil in a saucepan.
- Add the flour to the boiling mixture, stirring until it forms a cohesive ball.
- Remove from heat and let cool slightly before adding the eggs.
- Add one egg at a time, mixing well until the dough is smooth.
- Drop spoonfuls of dough onto a lined baking sheet, spacing them apart.
- Bake for 20-25 minutes or until golden brown.
- Combine rhubarb, sugar, and cornstarch in a pot and cook until thickened.
- Slice the puffs open and fill with rhubarb compote and whipped cream.
- Serve immediately for best texture.
Notes
Make-ahead tips include preparing the dough and filling puffs a day ahead. Store filled puffs in the fridge but serve fresh.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cream puff
- Calories: 170
- Sugar: 7g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
Keywords: rhubarb, cream puffs, dessert, pastry, spring dessert