Viral Rhubarb Cream Puffs
Delightful pastries filled with a sweet and tangy rhubarb cream, perfect for any gathering.
Servings: 12 servings
Equipment
- Saucepan
- Mixing Bowl
- Piping Bag
- Baking Sheet
Ingredients
Pastry Ingredients
- 1/2 cup unsalted butter
- 1 cup water
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
Filling Ingredients
- 2 cups chopped rhubarb
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
Whipped Cream Ingredients
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/4 cup powdered sugar (for dusting)
- 1 tablespoon fresh lemon juice
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a saucepan over medium heat, combine butter and water until it comes to a gentle boil. Reduce heat and stir in flour and salt all at once. Stir vigorously until a dough ball forms. Let cool for 5 minutes.
- Add eggs one at a time to the cooled dough, beating well after each addition until the dough is smooth and shiny.
- Using a spoon or piping bag, drop small mounds onto the baking sheet, spacing apart. Bake for 25–30 minutes until golden and hollow-sounding. Cool completely.
- In a saucepan, combine rhubarb, granulated sugar, and cornstarch. Cook over medium heat until rhubarb breaks down and thickens (10–15 minutes). Stir in vanilla and let cool.
- Whip the heavy cream with 2 tablespoons powdered sugar until stiff peaks form. Gently fold in cooled rhubarb mixture.
- Slice tops off puffs, fill generously with rhubarb cream, and replace tops. Dust with powdered sugar and lemon juice.
Notes
Store in an airtight container in the fridge for up to 3 days. For best texture, store the shells and filling separately and assemble just before serving.