Recipe Rhubarb, Strawberry and Lemon Profiteroles

Servings: 18

INGRÉDIENTSIngredients for the choux pastry

Ingredients for the rhubarb and lemon cream

Ingredients for assembly and serving

PRÉPARATIONPreparing the Choux Pastries

In a saucepan, add the water, butter, sugar, and salt. Bring to a boil and reduce heat to low.
Add all the flour at once and mix vigorously with a wooden spoon for 1 minute until the mixture is smooth and begins to form a ball. Transfer to a large bowl and let stand for 10 minutes.
Meanwhile, adjust the oven rack to the center of the oven, preheat to 325°F (160°C), and line two baking sheets with parchment paper.
Using an electric mixer, add the eggs one at a time to the large bowl, beating well after each addition until the batter is smooth.
Fill a pastry bag fitted with a 1/2-inch nozzle with the choux pastry. On parchment paper, form 2-inch balls, spacing them about 1 inch apart.
Bake for 30 minutes or until the puffs are golden brown. Remove from the oven and, using a sharp knife, pierce the sides of the puffs to vent. Continue baking for another 15 minutes and let cool.

Preparing the Rhubarb and Lemon Cream

In a saucepan, add the rhubarb, sugar, and water. Simmer over medium-low heat for about 30 minutes, stirring frequently, until a compote forms. Cool completely in the refrigerator, covered with plastic wrap.
Whip the cream until stiff peaks form. Add the cold rhubarb compote, powdered sugar, and lemon zest and mix well. Add more powdered sugar if necessary and a few drops of red food coloring to taste for a pinker color.

Assembly and Serving

Open the sides of the puffs and fill with the rhubarb and lemon cream. Add a few diced strawberries and place on a plate. Repeat the same steps for all the puffs. Serve the profiteroles sprinkled with powdered sugar and lemon zest. Serve cold.