Pink Puffs

Name: Pink Puffs
Ingredients: 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 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 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)

13 ingredients

1 steps

Ingredients

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 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 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)

Directions

1

["Preheat the oven to 400\u00b0F Lightly grease (or line with parchment) two baking sheets.", "Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil.", "Add 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.", "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.", "Transfer 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.", "Drop the dough by teaspoonfuls (about the size of a chestnut) onto the prepared sheets (a teaspoon cookie scoop works well here). Leave about 1 1/2\" to 2\"" between them; they're going to expand to about the size of a golf ball.""