Description
Delightful cream puffs filled with tart rhubarb compote and sweet whipped cream, encased in light choux pastry.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup butter
- 1 cup water
- 4 large eggs
- 1 cup rhubarb, chopped
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F (200°C).
- Combine water and butter in a saucepan and bring to a boil.
- Stir in flour and cook until the mixture pulls away from the sides of the pan.
- Remove from heat and let cool slightly.
- Beat in eggs one at a time until smooth.
- Drop spoonfuls of the mixture onto a baking sheet lined with parchment paper.
- Bake for 20-25 minutes until golden brown.
- Combine rhubarb, sugar, and cornstarch in another saucepan and cook until rhubarb is soft.
- Allow the rhubarb compote to cool.
- Whip the heavy cream with vanilla extract until soft peaks form.
- Cut the puffs in half, fill with rhubarb compote, and top with whipped cream.
- Serve and enjoy immediately.
Notes
Best enjoyed fresh; store empty shells for up to two days and rhubarb compote in the refrigerator for up to a week.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 puff
- Calories: 220
- Sugar: 8g
- Sodium: 80mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 100mg