Description
Delightfully light and airy, these Rhubarb Cream Puffs are filled with a sweet and tangy rhubarb compote and luscious whipped cream, making them a perfect dessert for spring celebrations.
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) and line a baking sheet with parchment paper.
- In a saucepan, combine water and unsalted butter over medium heat until boiling.
- Remove from heat and stir in all-purpose flour and salt until a dough forms.
- Let the mixture cool slightly, then add eggs one at a time, mixing well after each addition until smooth.
- Spoon or pipe the dough onto the prepared baking sheet in small mounds.
- Bake for 25-30 minutes or until puffed and golden brown. Allow to cool completely.
- Meanwhile, to make the filling, combine chopped fresh rhubarb, granulated sugar, and lemon juice in a saucepan.
- Cook over medium heat until rhubarb is tender and forms a compote, then let cool.
- Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Once the puffs are cool, slice them open and fill with the rhubarb compote and whipped cream.
- Dust with powdered sugar before serving.
Notes
For best results, use fresh rhubarb that is firm and vibrant. The cream puffs can be filled just before serving to maintain their texture.
- 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, spring dessert, cream puffs, rhubarb recipe