Pink Puffs
These crisp-soft, cream-filled nuggets are topped with a shower of confectioners' sugar. We like to tint the sugar pink in honor of Breast Cancer Awareness Month, in October, when they're an especially appropriate dessert. A source of both vitamin D and calcium (key to good health in older women) and lower in fat, they can also easily be made sugar-free, in which case they're just 40 calories each. Read our blog about these puffs, with additional photos, at Bakers' Banter.
Puffs
- 1 cup water
- 1/2 cup butter
- 1/4 teaspoon salt
- 1 1/4 cups King Arthur Unbleached All-Purpose Flour
- 4 large eggs, at room temperature
Filling
- 1 1/2 cups milk (skim, low-fat, or full-fat)
- 1 teaspoon vanilla extract
- 1 small box instant vanilla pudding mix (sugar-free, 1 ounce; or regular, 3.4 ounce)
Topping
- 1/3 cup confectioners' sugar
- 1/4 to 1/2 teaspoon red food color, optional
Directions
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1) Preheat the oven to 400°F. Lightly grease (or line with parchment) two baking sheets. |
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4) Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes. It'll still feel hot, but you should be able to hold a finger in it for a few seconds. |
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9) To fill puffs: Combine all of the filling ingredients, stirring till it's begun to thicken. Refrigerate until set, about 1 hour. Pudding can be made ahead; puffs are best filled just before serving. |
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Recipe summary
- Hands-on time:
- 35 mins.
- Baking time:
- 25 mins. to 35 mins.
- Total time:
- 60 mins.
- Yield:
- 40 mini puffs
- Recipe comments (12) »
Tips from our bakers
- The filling these puffs can be as healthy or rich as you like. For a healthier filling, use skim milk and sugar-free instant pudding. For richer filling, use heavy cream in place of the milk, and either sugar-free or regular instant pudding. Feel free to vary the flavor pf pudding, too; green for St. Patrick's Day (with green sugar topping!) always makes a splash.
- To fill puffs more generously, double the filling recipe. You'll have some left over, but it's equally good enjoyed as pudding.
- It's best to use baked puffs the same day they're made; just consolidate them onto one baking sheet and leave them uncovered till you're ready to use them.
- To freeze unbaked puffs, drop them close together onto one greased (or greased and parchment-lined) baking sheet, cover gently with greased plastic wrap, and freeze. When frozen, transfer to a plastic bag and seal tightly. Bake within one month.
- To bake frozen puffs, place the frozen puffs (no need to thaw) on the prepared baking sheet, leaving 1 ½" to 2" between them. Bake for 30 minutes, or until they?re a medium golden brown.
- You can also freeze baked puffs for longer storage. Re-crisp by wrapping lightly in foil, and heating for about 10 minutes in a 350°F oven.
Reviews
07/01/2009
These were the first cream puffs I've ever made, and I served them at my daughter's first birthday party.They were a real hit, and I can't believe how easy they were! I can always depend on KAF for recipies that work the first time, every time!!! Thanks KAF!!!! There are a lot of "first's" to celebrate here! Thanks for including us as a part of them. Irene at KAF
06/07/2009
WOW1 I can't believe I created these! They are so pretty not to mention delicious! I can't wait to serve them to my family for dessert later! I wonder what would happen if I added a tablespoon of sugar to the dough?
This recipe is very similar to the Pate a Choux or cream puff pastry from the 200th Annversary Cookbook. In that variation, 2 to 3 teaspoons of sugar is an optional ingredient. Leaving the recipe without the sugar - or bland - will give you more options for filling.....think tuna or ham salad for a tasty appetizer treat! Irene at KAF
10/19/2008
I loved these. Easy to make though a little time consuming. I made them for my Friends of the Library group and they were so impressed. BTW- It's National Friends of the Library Week. Celebrate by showing your support for your local library!
10/14/2008
I liked that butter was used, especially for the flavor, but also because it contains conjugated linoleic acid which is right up there with anti-oxidants for keeping us healthy. I liked using a mixer for beating in the eggs! I thought that using that wooden spoon was part of the 'secret' to successful puffs-apparently not. Beautiful results!
10/06/2008
These are amazing! I had no idea cream puffs were so easy to make and never thought about filling them with pudding. Half a cup of butter in this recipe is very modest, and thanks for using a natural product instead of shortening or margarine.
10/04/2008
When you want to make a special dessert this is it.... I am in love with this treat! I wouldn't change a thing about it! YUMMMMMY!
10/01/2008
WAY TOOO MUCH BUTTER....A SATURATED FAT.....BAD!!! HOW ABOUT CUTTING THE FAT AND MAKING IT WITH SOME HEALTHY OIL AND/OR APPLESAUCE OR SOMETHING HEALTHY?? IT'S ALMOST IMPOSSIBLE TO MAKE FLOUR PRODUCTS AND KEEP THEM HEALTHY....YOU NEED FAT AND SUGAR FOR A GOOD PRODUCT. I USE APPLESAUCE IN PLACE OF FAT IN CAKES AND COOKIES....BUT, THIS PUFF CAN'T WORK WITH IT, PROBABLY.
I don't think applesauce would work in this application. I don't think it would puff. But give it a try and let us know how it comes out. Mary @ King Arthur Flour
10/01/2008
Can't wait to make pink puffs!!!It does not look as hard as I thought it would be.
10/01/2008
This is an easy recipe to follow and I am so excited that you included it in this e-mail. Thank you for all of your wonderful products and recipes. voncat
10/01/2008
I used lemon. You can use what ever you want.
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