Description
These irresistibly indulgent pistachio cream puffs feature light and airy choux pastry filled with a luscious pistachio cream made from heavy cream, finely ground pistachios, and a touch of pistachio paste. Garnished with chopped pistachios and a dusting of powdered sugar, they are a perfect elegant dessert for any occasion.
Ingredients
Scale
Choux Pastry
- 1 cup water
- ½ cup whole milk
- ½ cup unsalted butter
- a pinch salt
- 1 cup all-purpose flour
- 4 large eggs (room temperature)
Pistachio Cream Filling
- 1 cup heavy cream
- ½ cup finely ground pistachios
- ½ cup powdered sugar
- 1 teaspoon pistachio paste (optional)
Garnish
- Chopped pistachios
- Powdered sugar (for dusting)
Instructions
- Prepare the Choux Pastry Dough: In a medium saucepan, combine water, whole milk, unsalted butter, and a pinch of salt. Bring the mixture to a boil over medium heat until the butter is melted and the mixture is hot.
- Add Flour: Immediately add all the flour to the hot liquid and stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan. Continue cooking and stirring the dough for about 1-2 minutes to dry it slightly.
- Incorporate Eggs: Transfer the dough to a mixing bowl. Let it cool slightly for about 5 minutes. Then, add the eggs one at a time, beating well after each addition until the dough is smooth, glossy, and holds its shape. This step ensures the right texture for puffing.
- Pipe and Bake: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Transfer the dough to a piping bag fitted with a large round tip and pipe 12 equal-sized rounds onto the sheet. Bake for about 25-30 minutes until the puffs are golden brown, puffed up, and crisp on the outside. Avoid opening the oven during baking to prevent collapsing.
- Cool the Puffs: Remove from the oven and let the cream puffs cool completely on a wire rack before filling.
- Prepare the Pistachio Cream Filling: In a chilled mixing bowl, whip the heavy cream with powdered sugar until soft peaks form. Gently fold in the finely ground pistachios and optional pistachio paste until evenly combined, creating a rich and flavorful pistachio cream.
- Fill the Cream Puffs: Once the puffs are cool, slice them in half horizontally. Spoon or pipe the pistachio cream generously into the bottom halves, then replace the tops.
- Garnish and Serve: Sprinkle chopped pistachios on the filled cream puffs for added texture and flavor. Dust lightly with powdered sugar before serving for an elegant finish.
Notes
- Ensure eggs are at room temperature to incorporate properly into the dough.
- Do not open the oven during baking as this can cause the puffs to collapse.
- Pistachio paste is optional but intensifies the nutty flavor of the filling.
- Store filled cream puffs in the refrigerator and consume within 1-2 days for best freshness.
