Recipe: Jigglypuff Pink Cream Puffs

Ingredients

Prepare the pastry cream by heating milk and cream until just before simmering, then whisk together sugar, cornstarch, salt, and egg yolks in a bowl.
Slowly drizzle in the hot cream mixture while whisking constantly, then return the mixture to the saucepan and cook until thickened.
Strain the pastry cream into a bowl, cover with plastic wrap, and refrigerate until chilled.
For the pâte à choux, preheat the oven to 375°F and prepare a baking sheet.
In a saucepan, combine water, butter, sugar, and salt, and bring to a boil. Stir in the flour and mix until it pulls away from the sides.
Allow the dough to cool slightly, then mix in food coloring and eggs one at a time until fully incorporated.
Pipe 14 mounds onto the baking sheet and brush with egg wash before baking for 25 minutes.
Once baked, cool the puffs and fill them with the chilled pastry cream.

Servings

Calories

140

Total fat

Total carbohydrates

15g

Total protein

Sodium

150mg

Cholesterol

100mg