✨ Pretty in Pink – Elegant Choux Pastries for a Delightful Treat ✨
By Elisabeth Pérotin – French Glimpses
Looking to impress your guests or simply indulge in something beautifully French and delicious ? These elegant pink choux pastries are light, delicate, and filled with luscious pastry cream. Topped with a glossy pink glaze and a swirl of whipped cream, they’re almost too pretty to eat — almost.
This is the kind of dessert that makes you feel like you’re in a chic Parisian café, sipping tea with a silver spoon and watching the world go by. Let’s bake that feeling into reality !
🌸 Pink Choux Pastry Recipe
Ingredients
For the choux pastry:
125ml (½ cup) water
125ml (½ cup) milk
100g (3.5 oz) unsalted butter
1 tbsp sugar
150g (1¼ cups) all-purpose flour
4 large eggs
A pinch of salt
For the pastry cream filling:
500ml (2 cups) whole milk
100g (½ cup) sugar
4 egg yolks
40g (⅓ cup) cornstarch
1 tsp vanilla extract
30g (1 oz) unsalted butter
A few drops of rose or raspberry extract (optional, but dreamy)
For the pink glaze:
200g (7 oz) white chocolate
50ml (3 tbsp) heavy cream
Pink food coloring
For the whipped cream topping:
200ml (¾ cup) heavy whipping cream
2 tbsp powdered sugar
½ tsp vanilla extract
A pinch of freeze-dried raspberry powder (optional, for a hint of magic)
To decorate:
A caramelized nut (hazelnut or almond)
White and pink chocolate pearls
👩🍳 Let’s Get Baking!
1. Make the Choux Pastry:
Preheat oven to 180°C (350°F). Line a baking tray with parchment.
In a saucepan, bring the water, milk, butter, sugar, and salt to a boil.
Remove from heat, add flour all at once, and stir vigorously.
Return to low heat for 1–2 minutes to dry the dough slightly.
Let cool a few minutes, then beat in the eggs one at a time until the dough is smooth and glossy.
Pipe small rounds onto the tray and bake 30–35 minutes until golden. Cool completely.
2. Prepare the Pastry Cream:
Warm the milk in a saucepan.
In a bowl, whisk egg yolks with sugar and cornstarch.
Gradually add the warm milk while whisking, then return the mixture to the pan.
Cook over medium heat, stirring, until thickened.
Off heat, stir in butter, vanilla, and extract (if using). Cool completely.
3. Make the Pink Glaze:
Gently melt white chocolate with cream.
Add pink coloring and stir until smooth and shiny.
4. Whip the Cream:
Beat cream with powdered sugar and vanilla until stiff peaks form.
Add raspberry powder if desired.
5. Assemble the Pastries:
Fill each choux puff with the pastry cream (through a small hole underneath).
Dip the tops in the pink glaze and let set.
Pipe a swirl of whipped cream on top, then garnish with a nut or chocolate pearls.
🫖 Serve & Enjoy
These charming choux are best enjoyed the day they’re made, alongside your favorite tea or coffee. Light, airy, and full of flavor — they’re a perfect showstopper for brunch, birthdays, or simply treating yourself.
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