Description
These Indulgent Pistachio Cream Puffs are delicate choux pastries filled with a luscious pistachio-infused whipped cream that melts in your mouth. Crispy on the outside and incredibly light on the inside, they offer a perfect balance of subtle sweetness and nutty flavor, making them an elegant dessert for any occasion.
Ingredients
Scale
Pastry Dough
- 1 cup Water
- 1/2 cup Whole Milk
- 1/2 cup Unsalted Butter
- a pinch Salt
- 1 cup All-Purpose Flour
- 4 large Eggs
Pistachio Cream Filling
- 1 cup Heavy Cream
- 1/2 cup Finely Ground Pistachios
- 1/4 cup Powdered Sugar
- 2 tablespoons Pistachio Paste (optional)
Garnish
- 1/4 cup Chopped Pistachios
- Powdered Sugar, to taste (for dusting)
Instructions
- Prepare Pastry Dough: In a medium saucepan, combine water, whole milk, unsalted butter, and a pinch of salt. Heat over medium flame, stirring occasionally until the mixture comes to a gentle boil.
- Add Flour: Reduce the heat slightly and add all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth dough and pulls away from the sides of the pan, about 2-3 minutes.
- Incorporate Eggs: Transfer the dough to a mixing bowl and let it cool for 5 minutes. Add eggs one at a time, mixing thoroughly after each addition until a shiny, smooth batter forms.
- Preheat Oven & Pipe Dough: Preheat the oven to 400°F (200°C) and line baking sheets with parchment paper. Fill a piping bag with the dough and pipe small mounds about 1.5 inches apart on the baking sheets.
- Bake Pastry Shells: Bake for 25-30 minutes until the puffs are golden brown and firm. Do not open the oven door during baking to prevent collapse.
- Cool Puffs: Remove the baking sheets from the oven and transfer the puffs to a wire rack to cool completely for about 30 minutes.
- Make Pistachio Cream Filling: While the puffs cool, whip the heavy cream until soft peaks form. Gently fold in finely ground pistachios, powdered sugar, and pistachio paste if using. Chill until ready to fill.
- Assemble Cream Puffs: Once cooled, slice each puff horizontally and fill generously with the pistachio cream. Replace the tops carefully.
- Garnish & Serve: Dust the assembled cream puffs with powdered sugar and sprinkle chopped pistachios on top for added texture and a beautiful finish.
Notes
- Use unsalted butter to better control the salt levels in the recipe.
- For a dairy-free variant, substitute whole milk with almond or oat milk and heavy cream with coconut cream.
- Avoid opening the oven door during the first 25 minutes of baking to prevent the puffs from collapsing.
- Pistachio paste is optional but adds an intense pistachio flavor; if unavailable, add a bit more ground pistachios.
- Ensure eggs are added one at a time for proper dough consistency.
- Cool puffs completely before filling to avoid melting the cream.
- Store assembled cream puffs in the refrigerator and consume within 2 days for best freshness.
