Jigglypuff Pink Cream Puffs

Steps

1. 1Pastry Cream
2. 2In a medium saucepan, heat milk and cream until just before simmering. Remove from heat and set aside.
3. 3In a medium bowl, whisk together sugar, cornstarch, salt, and egg yolks. SLOWLY drizzle in hot cream mixture, whisking constantly so you don't scramble your eggs.
4. 4Continue whisking and pouring until all of the liquid is incorporated. You can speed up the pouring as you go and the temperature of your eggs is brought up.
5. 5Transfer egg mixture back to your saucepan and cook over medium heat, whisking constantly. Continue to cook until mixture thickens and begins to bubble, about 3 to 6 minutes. It's ready when it is the consistency of a thick pudding. Whisk vigorously until smooth, remove from heat, and stir in vanilla.
6. 6Place your strainer over a medium bowl and strain pastry cream, using your whisk to push the mixture through.
7. 7Place a piece of plastic wrap directly over the pastry cream to prevent a skin from forming and place in the refrigerator to chill completely, at least an hour.
8. 8Pate a Choux
9. 9Preheat the oven to 375°F. Line your baking sheet with parchment paper or a silicone baking mat.
10. 10Have your flour measured out and ready to go. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium high heat. As soon as the butter is melted and the mixture reaches a boil, stir in the flour with a wooden spoon. Stir until flour is incorporated and the mixture pulls away from the sides and forms a thin film over the bottom of the pan.
11. 11Transfer dough to a large bowl and allow to cool for about 4 minutes, until no longer hot to the touch. Add 2 to 3 drops of red food coloring and your first egg. Use your wooden spoon to work the egg and coloring into the dough until completely mixed. It will seem slow going at first, but it will come together. Repeat with the second egg.
12. 12Transfer mixture to a pastry bag fitted with a 5/8-inch tip. Pipe 14 1 1/2-inch mounds at least 1 inch apart. Once finished, use a little water on your fingertip to pat down any tips that are sticking up from piping so you have smooth rounds (otherwise the tips sticking up will burn).
13. 13In a small bowl whisk together egg and water and brush gently over the pate a choux.
14. 14Bake for 25 minutes. Do not open the oven. At 25 minutes, check the puffs. They should be lightly browned. If not, cook for an additional 2 to 5 minutes. Remove from the oven and cool completely before filling.
15. 15Filling the Puffs
16. 16Use a chop stick or small, sharp knife to poke a small hole in the bottom of each cream puff. Transfer your cooled pastry cream to a piping bag fitted with a 1/8-inch round tip (if the cream has firmed up too much in the fridge, you can whisk it for about 30 seconds until it is smooth and the right consistency for piping.
17. 17Fill each of the cream puffs with a generous amount of pastry cream. Serve and enjoy!