Viral Rhubarb Cream Puffs

Viral Rhubarb Cream Puffs

Ingredients

For the Choux Pastry:

• ½ cup unsalted butter
• 1 cup water
• 1 cup all-purpose flour
• ¼ teaspoon salt
• 4 large eggs

For the Rhubarb Filling:

• 2 cups chopped rhubarb
• ½ cup granulated sugar
• 1 tablespoon cornstarch
• ½ teaspoon vanilla extract
• 1 cup heavy cream
• 2 tablespoons powdered sugar

For the Glaze:

• ¼ cup powdered sugar
• 1 tablespoon fresh lemon juice

Instructions

1. Make the Choux Pastry:
   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. Once it boils, remove from heat and stir in flour and salt until a dough forms. Return to low heat and stir for 1–2 minutes to slightly dry the dough. Let it cool briefly.
2. Add the Eggs:
   Mix in the eggs one at a time, fully incorporating each before adding the next. The dough should be smooth and glossy. Spoon or pipe small mounds onto your baking sheet.
3. Bake:
   Bake for 20–25 minutes until puffed and golden. Let them cool completely on a wire rack.
4. Prepare the Rhubarb Filling:
   In a saucepan over medium heat, cook rhubarb with sugar for about 5 minutes until soft. Stir in cornstarch and cook another 2–3 minutes until thickened. Remove from heat, stir in vanilla, and let cool.
5. Whip the Cream:
   Beat the heavy cream with powdered sugar until stiff peaks form.
6. Assemble the Cream Puffs:
   Slice cooled puffs in half. Fill the bottom half with rhubarb compote, top with whipped cream, and cover with the top half of the puff.
7. Glaze and Finish:
   Mix powdered sugar and lemon juice into a smooth glaze and drizzle over the tops.
8. Serve and Enjoy!
   Serve immediately or refrigerate until ready.

Tips & Variations:

• Garnish with chopped pistachios or almonds for extra crunch.
• Try substituting the rhubarb with strawberries or mixed berries for a fruity variation.