Description
Delightful cream puffs filled with a tangy rhubarb compote and luscious whipped cream, perfect for any occasion.
Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 eggs
- 1 cup rhubarb, chopped
- 1/2 cup sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C).
- Combine water and butter in a medium saucepan and bring to a rolling boil.
- Add flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- Remove from heat and let cool slightly, about 5 minutes.
- Beat in the eggs one at a time, mixing well after each addition until smooth.
- Drop tablespoons of dough onto a lined baking sheet, spacing about 2 inches apart.
- Bake for 20-25 minutes until puffed and golden.
- Prepare the rhubarb filling by cooking chopped rhubarb with sugar in a saucepan until soft and thickened, about 10 minutes.
- Whip the heavy cream with vanilla until soft peaks form.
- Slice the baked puffs in half and fill with rhubarb compote and whipped cream.
- Serve and enjoy!
Notes
Make-ahead tips: Bake the pastry shells in advance and store in an airtight container for up to two days. The rhubarb mixture can be made a day ahead.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: dessert, rhubarb, cream puffs, baking, sweet treats