Enormous Strawberry Rhubarb Cream Puffs

Jun 25

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What is your favorite summer fruit combination? Rhubarb and strawberries have to be mine! The first time that I made a homemade Strawberry Rhubarb Pie was an enlightening moment for me. The sweet yet tangy flavor of strawberries mixed with the tart yet fruity taste of rhubarb is a perfect match. Now imagine eating a delightful blend of strawberry rhubarb atop a fluffy cloud. These giant cream puffs make the perfect home for a dollop of strawberry rhubarb compote, whipped cream, and dripping delicious macerated strawberries. This recipe takes a little bit of patience, but the final dessert is a cafe pastry dream come true!

what is choux pastry?

Choux pastry, or pâte à choux, is a delicate pastry dough used for various pastries like cream puffs, eclairs, Paris-brest, and more. It has a history in various European cuisines, the first being mentioned in the 13th century to describe a cheese puff. This type of pastry can be found in cookbooks from England, Germany, France, and Spain dating back to the 16th century. The recipe we use today is most similar to the one developed by the royal chefs of Marie Antoinette, Jean Avice and Antoine Careme.

Choux pastry is made from flour, butter, water, eggs. It’s generally quite easy to make, but there are some little techniques that you can learn to perfect the process. It took me a few tries before I was able to achieve the perfect cream puff, and I am hoping this recipe can you help you to get those results on the first try!

gathering ingredients to make strawberry rhubarb cream puffs:

To make these giant cream puffs filled with strawberry rhubarb compote and fluffy whipped cream, you will need to gather a few key ingredients!

Flour. To make the choux pastry, you will need all-purpose flour. Pastry flour is also great for this recipe, but you can still achieve beautiful results with all-purpose flour.
Butter. I prefer to use salted butter, but unsalted butter can be substituted for this recipe. You will want to have your butter cut into cubes before baking!
Eggs. If you want your cream puffs to have a beautiful deep golden yellow color, try using eggs from hens that are able to graze on pasture.
Strawberries.
Rhubarb. If you are having trouble sourcing rhubarb, simply substitute the amount of rhubarb for the same weight in strawberries.
Lemon.
Sugar. Granulated sugar and powdered sugar are both used in this recipe.
Heavy Cream. Make sure that you use heavy whipping cream and not light cream to make the whipped cream filling!

tips for making perfect choux pastry:

Making choux pastry can be slightly difficult to master! However, it is my hope that with these tips you can achieve perfect cream puffs the first time that you make them. Remember, it’s best to set aside a little extra time when you are baking something for the first time or even a more complicated dessert like these strawberry rhubarb cream puffs!

Weigh your ingredients. Did you know that everyone’s measuring cups measures out flour a little differently? I developed this recipe by weight in grams rather than by standard US measurements. For the best results, I would highly suggest using a kitchen scale to weigh your ingredients.
Use an instant read thermometer. Measuring the temperature of your panade (the ball of dough) is critical to making sure that the eggs do curdle. For perfect choux pastry, you should cook the panade to an internal temperature of 175° F (79° C). When it is finished cooking, cool the panade to an internal temperature of 145° F (63° C).
Follow resting and chilling times. After the eggs have been whipped into the panade, it is best to let the dough rest for at 1 to 2 hours.
Poke holes in the pastry. During the last 10 minutes of baking, use a toothpick to poke holes in the sides of the puffs. This will help the pastry dry out on the inside. Another trick is to leave the puffs to cool in the oven after the baking time. Simply turn off the oven and leave the door open for about 30 to 60 minutes, then move the puffs onto the countertop.

tools for making cream puffs:

If you are new to making choux pastry and cream puffs, there are a few tools that can be really helpful to have. You do not need these tools to make the recipe, but they can certainly make the entire process easier to replicate.

how to store cream puffs:

Cream puffs are a fleeting dessert, especially if you are trying to keep the pastry crisp.

If you are storing the pastry shells alone, it is best to store them at room temperature. They will last for about 2 to 3 days, and then their crispness will begin to decline. I prefer to keep them outside of any type of container so that they do not become moist and soggy. If you must cover them, try placing them into paper bags or use a wire food cover.

final thoughts:

You truly have not enjoyed a cream puff until you have made one at home with fresh ingredients! I love the simplicity of these delicious fluffy classic cream puffs filled with strawberry rhubarb compote. The piped whipped cream and juicy macerated strawberries on top create a pillowy cloud to bite into, and they look so beautiful. This is an excellent dessert to serve at a fun lunch or tea party, don’t you think?

xoxo Kayla

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Yield: 8

Author: Kayla Lobermeier

Enormous Strawberry Rhubarb Cream Puffs

Imagine eating a delightful blend of strawberry rhubarb filling atop a fluffy cloud. These giant cream puffs make the perfect home for a dollop of strawberry rhubarb compote, whipped cream, and dripping delicious macerated strawberries. This recipe takes a little bit of patience, but the final dessert is a cafe pastry dream come true!

Prep time: 1 H & 30 MCook time: 40 MinTotal time: 2 H & 10 M

Ingredients

Choux Pastry:

1 cup (240 ml) water
6 tbsp (87 g) salted butter, cut into 1/2-inch (1-cm) cubes
2 tsp (8 g) granulated sugar
1/2 tsp kosher salt
1 cup (128 g) all-purpose flour
4 large eggs (200 g)
1 large egg + 1 tbsp (15 ml) water, for egg wash

Strawberry Rhubarb Compote:

2 cups (350 g) fresh strawberries, diced
2 cups (260 g) fresh rhubarb, diced
2 tbsp (30 ml) fresh lemon juice
Zest of 1 lemon
1/4 cup (50 g) granulated sugar
2 tbsp (30 ml) water

Macerated Strawberries:

1 cup (166 g) fresh strawberries, sliced
2 to 4 tbsp (25 to 50 g) granulated sugar

Whipped Cream & Toppings:

2 cups (480 ml) heavy whipping cream
1/2 cup (60 g) powdered sugar
1 tsp vanilla extract
Fresh mint leaves, for decorating

Instructions

To make the Choux Pastry:

Begin by making the Choux Pastry. In a medium saucepan over medium heat, bring the water, butter, sugar, and salt to a boil. Once the butter has melted, about 1 to 2 minutes, immediately remove the pan from the heat.
Sift in the flour and stir as the mixture comes together. To truly perfect your Choux Pastry, you will want to cook the panade (the ball of dough) until it reaches an internal temperature of 175° F (79° C). Return the saucepan to medium heat and cook for about 4 to 5 minutes or until a film coats the inside of the pan and dough forms into a clump or ball. Then, remove the pan from heat.
Transfer the panade to a standing electric mixer fitted with a paddle attachment. Leave the panade in the bowl to cool until it reaches an internal temperature of 145° F (63° C). You may also wait for about 10 to 15 minutes if you do not have an instant read thermometer. If the dough is too hot, it will begin to cook the eggs.
Once the dough has cooled enough, begin to beat in the eggs. The eggs will need to be added one at a time, waiting until each egg has been fully incorporated into the dough before adding the next one. Beat the eggs in on low to medium speed. Continue to beat the batter for about 2 to 3 minutes on medium to high speed until the batter becomes smooth and glossy. Transfer the batter to a plastic pastry bag that has not been cut at the tip yet. Leave the bag to rest at room temperature about 1 hour and up to 2 hours.
When you are ready to bake the pastry, preheat the oven to 400° F (204° C). Line 2 large baking sheets with parchment paper.
Pipe the batter onto the prepared baking sheet in mounds that are about 3-inches (8-cm) wide and 6-inches (15-cm) apart on the baking sheets. In a small dish, whisk together the egg and water for the egg wash. Gently brush the egg wash all over the mounds of batter without pressing them down.
Bake the puffs for 40 minutes or until holden brown and puffed. During the final 10 minutes of baking, quickly poke 1 to 2 holes in the side of each of the puffs with a toothpick. Continue baking the puffs, then turn off the oven and crack open the door slightly. Let the puffs rest in the oven for a further 30 minutes. This helps to dry out the inside without over browning the outer pastry. Finally, place the finished puffs on the counter to finish cooling. Once cool, you can slice off the tops to help the inside of the pastry continue to dry out.

To make the Strawberry Rhubarb Compote:

Next, make the Strawberry Rhubarb Compote. In a medium saucepan, combine the strawberries, rhubarb, lemon juice, lemon zest, sugar, and water. Place the saucepan over medium-high heat and cook until the mixture comes to a boil, about 6 to 8 minutes. Lower the heat to a simmer and continue to cook the sauce, stirring continuously to prevent scorching, until it thickens just slightly, about 10 minutes. Remove the pan from heat and transfer the compote to a heat-safe bowl to cool. It will continue to thicken as it cools. Before adding the compote to your puffs, you will want it to be at room temperature or chilled. To speed up this process, place the compote into the refrigerator for about 10 to 20 minutes, stirring occasionally.

To make the Macerated Strawberries:

Then, make the Macerated Strawberries. In a medium bowl, stir the sliced strawberries with the sugar making sure that all of the fruit is evenly coated. Cover the bowl with plastic wrap and place it into the refrigerator for about 30 minutes and up to 1 hour.

To make the Whipped Cream:

Lastly, make the Whipped Cream. In the bowl of a standing electric mixer fitted with a whisk attachment, combine the heavy whipping cream, powdered sugar, and vanilla. Beat the ingredients on high speed until the cream reaches stiff peaks, about 6 to 8 minutes. Transfer the whipped cream to a piping bag fitted with a large French star tip and chill until ready to use.

To assemble the Cream Puffs:

To assemble the cream puffs, you will want to evenly divide the ingredients between each puff. Place about 2 tablespoons (30 ml) of strawberry compote into the bottom shell of the puff. Then, pipe the whipped cream over the compote until it pokes out of the top of the puff. Lay a few macerated strawberries over the whipped cream and close with the top of the cream puff. Pipe more whipped cream on top of the cream puff, decorating with more macerated strawberries and fresh mint leaves.
If you are not serving the cream puffs right away, store them on plate in the refrigerator. Cream puffs are best eaten the day of, but they can be enjoyed the following day as well. They may not be as crispy as day one.