Description
Delicate cream puffs filled with tangy rhubarb compote and whipped cream, perfect for any gathering.
Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup rhubarb, chopped
- 1 cup sugar
- 1 cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 400°F (200°C).
- Combine the water and butter in a saucepan over medium heat until melted.
- Stir in the flour and salt until the mixture forms a ball, about 1-2 minutes.
- Remove from heat and let cool briefly.
- Beat in eggs one at a time until smooth.
- Drop spoonfuls of the dough onto a parchment-lined baking sheet.
- Bake for 20-25 minutes until golden and puffed.
- Cook rhubarb and sugar in another saucepan until softened, about 10 minutes.
- Whip heavy cream with vanilla until stiff peaks form.
- Split cooled puffs and fill with rhubarb compote and whipped cream.
- Serve and enjoy!
Notes
Make-ahead tip: Prepare rhubarb compote a day before for convenience. Consider customization like adding spices to the whipped cream.
Nutrition
- Serving Size: 1 cream puff
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg