Rhubarb Cream Puffs (Print Version)
Light puffs layered with tart rhubarb and airy whipped cream for a delightful finish.
# Ingredients:
Choux Pastry
01 -
1 cup water
02 -
1/2 cup unsalted butter
03 -
1 cup all-purpose flour
04 -
4 large eggs
05 -
1/4 teaspoon salt
Rhubarb Compote
06 -
2 cups fresh rhubarb, chopped
07 -
1/2 cup granulated sugar
08 -
1 tablespoon lemon juice
Cream Filling
09 -
1 1/2 cups heavy whipping cream
10 -
1/4 cup powdered sugar
11 -
1 teaspoon vanilla extract
Garnish
12 -
Powdered sugar, for dusting
# Instructions:
01 -
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. In a saucepan, combine water, butter, and salt, then bring to a boil. Remove from heat and stir in flour until forming a smooth ball. Return to low heat and cook while stirring for 1 minute to dry the dough. Cool for 5 minutes, then add eggs one at a time, whisking vigorously until smooth and glossy.
02 -
Transfer dough to a piping bag fitted with a large round tip and pipe mounds 1.5 inches apart onto the baking sheet. Bake for 20 to 25 minutes until puffed and golden, avoiding opening the oven in the first 15 minutes. Remove and cool completely on a rack.
03 -
Combine chopped rhubarb, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until rhubarb is tender and mixture thickens, about 8 to 12 minutes. Allow to cool completely.
04 -
In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Keep chilled until assembly.
05 -
Slice cooled puffs horizontally. Spoon rhubarb compote onto bottom halves, pipe or spoon whipped cream over compote, then replace tops. Dust with powdered sugar before serving.
# Notes:
01 -
Avoid opening the oven during the initial baking phase to ensure optimal puff rise.