MINIATURE SWEET PUFFS
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield about 25 small puffs
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Bring the water, butter, salt, and sugar to a boil in a saucepan, over medium-high heat. Pull pan from the heat, add the flour at once and stir vigorously with a wooden spoon until all the flour is incorporated, about 1 minute. Return the pan to the heat and cook over medium-low heat, stirring constantly, for 2 minutes to evaporate some of the water and "cook" out the flour. The dough will get a bit shiny and stick to the pan a little.
- Transfer the mixture into an electric mixer fitted with a paddle attachment. Mix together on medium speed, and, while the mixer is running, add 1 egg. Stop the mixer and scrape down the sides of the bowl. Repeat, adding the other egg. Mix until the dough is smooth and glossy and eggs are uniformly incorporated.
- Using a pastry bag fitted with a plain tip, pipe the dough onto the baking sheet, into 1/4 to 1/2-inch balls. (Use a damp finger, to dab down the points of the dough to make perfect balls.) Sprinkle with the turbinado sugar, if desired. Bake 10 minutes, then reduce the heat to 375 degrees F (without opening the oven door), and bake until puffed up, and a rich golden brown, about 15 minutes more. Remove and poke with a toothpick. Bake an additional 10 minutes to dry the insides of the puffs. Cool on a rack.
- Cut puffs in half and fill with Raspberry Cream, ice cream or your favorite filling. Dust with confectioners' sugar and serve.
- Mash the berries and sugar in a small saucepan with a wooden spoon. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to low, and simmer, stirring frequently until the berries break down and get juicy, about 5 minutes. Strain mixture through a fine-meshed sieve into a bowl; discard the seeds. Cool. Adjust the sweetness or tartness of the sauce with more sugar and lemon juice, as needed.
- Beat the cream until it holds a light peak. Sift the confectioners' sugar into the cream. Continue beating until the cream holds a holds a soft, but firm peak. Gently fold raspberry sauce into the whipped cream until blended. Store in an airtight container in the refrigerator until needed.
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Cameron Cook
[email protected]I've made these miniature sweet puffs several times and they're always a hit. They're so easy to make and they're always delicious.
Tom Lee Brooks
[email protected]These miniature sweet puffs are perfect for a party or a potluck. They're also a great way to show your friends and family how much you care.
Eshak
[email protected]I love these miniature sweet puffs! They're so light and airy, and the filling is so creamy. I always make a double batch because they disappear so quickly.
letecia nonyana
[email protected]These miniature sweet puffs are a great way to use up leftover puff pastry. They're also a fun and easy dessert to make with kids.
Mdajmir Uddin
[email protected]I made these miniature sweet puffs for my family and they loved them! They were so impressed with how easy they were to make and how delicious they tasted.
LT Venom
[email protected]These are the best miniature sweet puffs I've ever had! The pastry is so flaky and the filling is so creamy.
Farhan Muhgal
[email protected]I followed the recipe exactly and the miniature sweet puffs turned out perfectly. They were so cute and delicious.
Amir Awan
[email protected]These puffs were so easy to make and they turned out so well! I used a different type of jam for the filling and they were still delicious.
Liliane Louis
[email protected]I made these miniature sweet puffs for a party and they were a huge hit! Everyone loved them. They were so light and airy, and the filling was delicious.
Hafizul Islam
[email protected]These miniature sweet puffs were a delightful treat! They were so easy to make and turned out perfectly. I loved the combination of the sweet pastry and the creamy filling. I will definitely be making these again soon!