Description
Delightful cream puffs filled with tangy rhubarb compote and whipped cream, boasting a perfect balance of sweet and tart flavors.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1 cup water
- 4 large eggs
- 1 cup rhubarb, diced
- 1/2 cup sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat your oven to 400°F (200°C).
- Combine water and unsalted butter in a medium saucepan; bring to a gentle boil.
- Add the all-purpose flour all at once and stir vigorously until a cohesive dough forms.
- Remove from heat and let cool slightly for about 5 minutes.
- Beat in the eggs, one at a time, until the dough is smooth and glossy.
- Drop spoonfuls or pipe the dough onto a baking sheet lined with parchment paper.
- Bake for 25-30 minutes or until golden brown and firm.
- Prepare the rhubarb compote by cooking diced rhubarb and sugar until thickened, about 10 minutes.
- Whip the heavy cream with vanilla until soft peaks form.
- Fill the baked puffs with rhubarb compote and whipped cream, then dust with powdered sugar before serving.
Notes
Feel free to substitute rhubarb with other fruits such as strawberries or peaches for different flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 puff
- Calories: 250
- Sugar: 10g
- Sodium: 20mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg
Keywords: cream puffs, rhubarb dessert, French pastry, sweet treats, spring desserts