Description
Delightful cream puffs filled with tangy rhubarb compote and luscious whipped cream, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1 cup water
- 4 large eggs
- 1 cup rhubarb, chopped
- 1/2 cup sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 425°F (220°C).
- Combine the water and unsalted butter in a medium saucepan and bring to a boil over medium heat.
- Add the flour and a pinch of salt all at once, stirring vigorously until the mixture forms a cohesive ball.
- Cool the mixture slightly for about 5 minutes.
- Incorporate the eggs one at a time, mixing thoroughly after each addition.
- Form spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until golden brown.
- Prepare the rhubarb compote in a separate pan by cooking chopped rhubarb and sugar until tender.
- Whip the heavy cream with vanilla extract until stiff peaks form.
- Fill the cooled puffs with rhubarb compote and whipped cream.
- Serve and enjoy!
Notes
You can customize the filling with strawberries or lemon curd for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 puff
- Calories: 220
- Sugar: 6g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 95mg
Keywords: cream puffs, rhubarb dessert, French dessert, holiday desserts, easy dessert recipes