1/3 Photos of Pink Puffs
This recipe was featured in an email this morning from King Arthur Flour. "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."
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FOR THE PUFFS
- 1 cup water
- 1/2 cup butter
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- 4 large eggs, at room temperature
FOR THE FILLING
- 1 1/2 cups skim milk or 1 1/2 cups low-fat milk or 1 1/2 cups full-fat milk
- 1 teaspoon vanilla extract
- 1 (3 1/2 ounce) box vanilla instant pudding mix or 1 (1 ounce) package sugar-free instant vanilla pudding mix
FOR THE TOPPING
- 1/3 cup confectioners' sugar
- 1/4-1/2 teaspoon red food coloring (optional)
- 1Preheat the oven to 400°F Lightly grease (or line with parchment) two baking sheets.
- 2Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil.
- 3Add the flour all at once, stirring vigorously until the mixture smoothes out and follows the spoon around the pan; this should take less than 30 seconds.
- 4Remove 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.
- 5Transfer the dough to a mixer, and beat in the eggs one at a time; the mixture will look curdled at first, but when you add the last egg it should become smooth. Beat for 1 minute after adding the last egg. You'll have a stiff, smooth batter.
- 6Drop the dough by teaspoonfuls (about the size of a chestnut) onto the prepared sheets (a teaspoon cookie scoop works well here). Leave about 1 ½" to 2" between them; they're going to expand to about the size of a golf ball.
- 7Bake the puffs for about 20 minutes, till they've puffed, they're a medium golden-brown, and they look dry.
- 8Remove baked puffs from the oven, and use a sharp knife to cut a slit into the side of each puff, for steam to escape; this will help prevent them from becoming soggy. Return the puffs to the oven for 5 minutes, then remove from the oven, and transfer to a rack to cool.
- 9To 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.
- 10Gently open each puff along a natural "fault line;" you'll see where they want to split. Fill bottom half of each puff with 2 measured teaspoons of filling, and replace with top half. Too fill puffs fuller, see tip at right.
- 11Sift confectioners' sugar atop puffs just before serving. For pink sugar, combine sugar with red food coloring in a blender or food processor (a mini processor works well here). Rub the pink sugar through a sieve onto the puffs.
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Nutritional Facts for Pink Puffs
Serving Size: 1 (30 g)
Servings Per Recipe: 40
- Amount Per Serving
- % Daily Value
- Calories 59.2
- Calories from Fat 25
- Total Fat 2.8 g
- Saturated Fat 1.6 g
- Cholesterol 27.4 mg
- Sodium 79.2 mg
- Total Carbohydrate 6.8 g
- Dietary Fiber 0.1 g
- Sugars 3.3 g
- Protein 1.4 g