Description
Delicate pastries filled with a tangy rhubarb compote and whipped cream, offering a delightful crunch and creamy indulgence.
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), and line your baking sheet with parchment paper.
- Combine the water and unsalted butter in a saucepan over medium heat until melted.
- Add the flour and a pinch of salt, stirring until a smooth ball of dough forms.
- Remove from heat and cool for about 5 minutes.
- Beat in the eggs one at a time until smooth and shiny.
- Drop mounds of dough onto the prepared baking sheet.
- Bake for 20-25 minutes until puffy and golden brown.
- Prepare the rhubarb compote by cooking the chopped rhubarb and sugar over medium heat until softened.
- Whip the heavy cream with vanilla extract until stiff peaks form.
- Split the cooled puffs open and fill with rhubarb compote and whipped cream.
Notes
The rhubarb compote can be made a day in advance. Avoid opening the oven door while puffs are baking to prevent collapse.
Nutrition
- Serving Size: 1 cream puff
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 100mg