07/03/2025
Viral Rhubarb Cream Puffs
Ingredients:
For the Pâte à Choux (Cream Puff Dough):
1 cup (237 ml) water
1/2 cup (113 g) unsalted butter, cut into pieces
1/4 teaspoon salt
1 cup (120 g) all-purpose flour
4 large eggs, at room temperature
For the Rhubarb Compote:
1 pound (454 g) rhubarb, trimmed and cut into 1/2-inch (1.25 cm) pieces
1/2 cup (100 g) granulated sugar
1/4 cup (60 ml) water
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
For the Pastry Cream:
2 cups (473 ml) whole milk
1/2 cup (100 g) granulated sugar
1/4 cup (30 g) cornstarch
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
For the Whipped Cream Topping:
1 cup (237 ml) heavy cream, cold
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Directions:
1. Prepare the Pâte à Choux: In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat, stirring until butter is melted.
2. Remove from heat and add flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
3. Return the saucepan to medium heat and cook, stirring constantly, for 1-2 minutes to dry out the dough slightly.
4. Transfer the dough to a mixing bowl. Let cool for 5 minutes.
5. Add eggs one at a time, beating well after each addition. The dough will initially look separated, but will come together with continued beating. The final dough should be smooth, glossy, and slowly fall from the spoon in a V shape.
6. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
7. Transfer dough to a piping bag fitted with a large round tip. Pipe mounds of dough onto the prepared baking sheet, about 1.5 inches (3.8 cm) in diameter, leaving space between each puff.
8. Bake for 25-30 minutes, or until puffs are golden brown and puffed up. Do not open the oven door during baking.
9. Turn off the oven and prop the door open slightly with a wooden spoon. Let the puffs cool in the oven for 15 minutes to prevent collapsing. Transfer to a wire rack to cool completely.
10. Prepare the Rhubarb Compote: In a medium saucepan, combine rhubarb, sugar, and water. Bring to a boil over medium heat, stirring until sugar dissolves.
11. Reduce heat and simmer for 10-15 minutes, or until rhubarb is tender and the sauce has thickened slightly.
12. Stir in lemon juice and vanilla extract. Let cool completely.
13. Prepare the Pastry Cream: In a medium saucepan, heat milk over medium heat until just simmering.
14. In a separate bowl, whisk together sugar, cornstarch, and egg yolks until pale and smooth.
15. Slowly pour about 1/2 cup (118 ml) of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs.
16. Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the pastry cream thickens and comes to a boil.
17. Remove from heat and stir in butter and vanilla extract. Pour pastry cream into a bowl, cover with plastic wrap pressing the plastic directly onto the surface to prevent a skin from forming, and refrigerate until completely cooled.
18. Prepare the Whipped Cream: In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
19. Assemble the Cream Puffs: Using a small knife or skewer, poke a hole in the bottom of each cream puff.
20. Fill each puff with pastry cream using a piping bag or spoon.
21. Top with a spoonful of rhubarb compote and a dollop of whipped cream.
22. Serve immediately or chill for later.
