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Viral Rhubarb Cream Puffs

Light, airy choux pastry filled with a tangy rhubarb compote and whipped cream, finished with a bright lemon glaze. These viral rhubarb cream puffs balance crisp textures and creamy flavors for a perfect dessert treat.
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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
 

  • Make the Choux Pastry: Boil butter and water, then stir in flour and salt to form a smooth dough. Cook briefly to dry it out.
  • Add Eggs: Cool the dough slightly, then beat in eggs one at a time until the mixture is smooth and glossy.
  • Shape and Bake: Pipe or spoon dough onto a baking sheet. Bake at 400°F (200°C) until puffed and golden. Cool completely.
  • Make Rhubarb Filling: Cook rhubarb with sugar until soft, then stir in cornstarch and vanilla. Cool completely.
  • Whip the Cream: Whip chilled heavy cream with powdered sugar until stiff peaks form.
  • Assemble Cream Puffs: Cut each puff in half. Fill with rhubarb mixture and whipped cream. Replace the top half.
  • Glaze and Serve: Drizzle with lemon glaze. Serve immediately or chill until ready to enjoy.