Pink Puffs
Delight your taste buds with these whimsical and airy Pink Puffs, a perfect treat for any occasion. Featuring golden, crisp choux pastry shells filled with luscious raspberry-flavored whipped cream, these charming puffs are as beautiful as they are delicious. The light and creamy filling, tinted with a delicate pink hue, gets its subtle fruity flavor from raspberry extract and a hint of food coloring. With just 20 minutes of prep and simple ingredients like butter, eggs, and flour, this recipe brings elegance to your kitchen without the fuss. A dusting of powdered sugar completes these show-stopping desserts, making them ideal for baby showers, birthdays, or tea parties. Indulge in these bite-sized delights and experience a dessert that’s as pretty as it is decadent. Perfect for entertaining or a family treat, Pink Puffs are sure to be your new favorite indulgence!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 cup water
- 1 cup all-purpose flour
- 0.25 teaspoon salt
- 4 large eggs
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon raspberry extract
- 2 drops red or pink food coloring
- 2 tablespoons powdered sugar (for dusting)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium saucepan, combine the butter, water, and salt. Heat over medium-high heat until the butter melts and the mixture comes to a rolling boil.
Reduce the heat to low and add the flour all at once, stirring vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a smooth ball. This should take about 2-3 minutes.
Remove the pan from heat and let the dough cool for 5 minutes.
Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
Transfer the dough to a piping bag fitted with a large round tip, or use a spoon to drop tablespoon-sized mounds onto the prepared baking sheet, leaving at least 2 inches between each mound.
Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and feel firm to the touch. Do not open the oven while baking.
Remove the puffs from the oven and allow them to cool completely on a wire rack.
While the puffs cool, make the raspberry whipped cream by beating the heavy whipping cream, powdered sugar, raspberry extract, and food coloring together in a chilled bowl until soft peaks form.
Using a small knife, cut a slit in the side of each puff and pipe the raspberry whipped cream into the center using a piping bag, or gently spoon it in.
Dust the filled puffs with powdered sugar for a finishing touch.
Serve immediately or store in the refrigerator for up to 24 hours.
Nutrition Facts
Calories |
173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 72 mg | 3% | |
| Total Carbohydrate | 10.9 g | 4% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 2.8 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 33 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
