Viral Rhubarb Cream Puffs
These Viral Rhubarb Cream Puffs are made with light, airy choux pastry filled with tangy-sweet rhubarb cream and topped with a bright lemon glaze. Elegant and easy, they’re perfect for spring celebrations and summer sweets.
Ingredients
Choux Pastry:
- ½ cup unsalted butter
- 1 cup water
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 4 large eggs
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
Glaze:
- ¼ cup powdered sugar
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet.
- In a saucepan, bring butter, water, and salt to a boil. Stir in flour, return to heat, and mix into a dough ball.
- Cool slightly, then beat in eggs one at a time until smooth.
- Pipe or spoon onto the sheet in 1.5-inch mounds.
- Bake for 25–30 min until golden. Cool completely.
- Cook rhubarb, sugar, and cornstarch until thickened. Cool and stir in vanilla.
- Whip cream and powdered sugar to stiff peaks. Fold in cooled rhubarb.
- Whisk glaze ingredients until smooth.
- Slice puffs, fill with rhubarb cream, top with glaze. Serve fresh or chill up to 2 hours.
Notes
- Fill just before serving for best results.
- Add orange zest or cardamom for extra flavor.
- Freeze unfilled puffs and reheat to restore crispness.
- Use bright red rhubarb for best color and presentation.