Mini Pink Puffs with Raspberries Recipe

Ingredients:

• 1/2 cup water
• 1/4 cup unsalted butter
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/4 teaspoon pink food coloring
• 1 cup fresh raspberries
• 1/2 cup heavy cream
• 2 tablespoons powdered sugar

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a medium saucepan, combine water, unsalted butter, and salt. Cook over medium heat until the butter is melted.
3. Reduce heat to low, and add all-purpose flour. Stir vigorously with a wooden spoon until the mixture forms a ball that pulls away from the sides of the pan, about 2-3 minutes.
4. Remove the pan from heat and let cool for 2 minutes.
5. Beat in the eggs, one at a time, until the mixture is smooth and glossy.
6. Stir in the pink food coloring until the batter is evenly colored.
7. Line a baking sheet with parchment paper. Drop spoonfuls of the batter about 2 inches apart on the parchment paper. Bake for 15-20 minutes or until puffs are light golden brown.
8. Remove from oven and let cool completely.
9. In a medium bowl, whisk heavy cream and powdered sugar until soft peaks form.
10. Using a serrated knife, slice the cooled puffs in half horizontally.
11. Fill each puff with raspberries and a dollop of whipped cream.

Verdict:

Mini pink puffs with raspberries are a perfect balance of sweetness and tang. They are light, airy, and melt in your mouth. The pink color adds a fun element to the dish, making it a perfect dessert for a party or special occasion.

Serving Suggestions:

Serve mini pink puffs with raspberries immediately after filling them. They pair well with a cup of hot tea or coffee. For an extra touch of elegance, dust the puffs with powdered sugar before serving.