Pistachio Cream Puffs

If you enjoy pistachio flavored desserts, these cream puffs are worth trying. They have a crisp shell, a soft pillowy filling, and that nutty pistachio taste running through the whole thing.

The base is classic choux pastry, the same dough used for eclairs and profiteroles. It puffs up in the oven and leaves a hollow center that’s perfect for holding a generous amount of cream.

For the filling, you just whip cold heavy cream together with pistachio paste, powdered sugar, and vanilla. It comes together in a few minutes and tastes much better than anything store bought.

I keep the topping simple with a dusting of powdered sugar and some chopped pistachios. It adds a nice crunch and makes them look as good as they taste.

These are best eaten the same day you fill them, but you can prep the puffs and the cream ahead of time and assemble when you’re ready to serve.

Why You’ll Love It

Bakery Quality at Home – These cream puffs taste like they came straight from a fancy French patisserie.

Stunning Pale Green Color – The pistachio paste turns the whipped cream a gorgeous natural green shade.

Light and Airy Texture – The choux pastry bakes up hollow and crisp with a soft pillowy inside.

Recipe Ingredients

For the Choux Pastry

• 1/2 cup Water
• 1/4 cup Whole Milk
• 1/4 cup Unsalted Butter (cut into pieces)
• 1 tsp Granulated Sugar
• 1/4 tsp Salt
• 2/3 cup All-Purpose Flour
• 3 large Eggs

For the Pistachio Cream

• 1 1/4 cups Heavy Cream (cold)
• 3 tbsp Pistachio Paste
• 1/4 cup Powdered Sugar
• 1 tsp Vanilla Extract

For Topping

• 1/2 cup Powdered Sugar (for dusting)
• 2 tbsp Chopped Pistachios

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Combine the water, milk, butter, sugar, and salt in a medium saucepan over medium heat. Stir until the butter melts and the mixture comes to a full rolling boil.

Step 2

Remove from heat and add all the flour at once. Stir vigorously with a wooden spoon until the dough comes together into a smooth ball and pulls away from the sides of the pot.

Return the pot to medium-low heat and stir constantly for 1 to 2 minutes to cook off excess moisture. The dough should leave a thin film on the bottom of the pot.

Step 3

Transfer the dough to a bowl and let it cool for 5 minutes. Add the eggs one at a time, beating vigorously with a wooden spoon or hand mixer after each addition. After all eggs are added, the dough should be smooth, glossy, and hold a V shape when lifted with the spoon.

Step 4

Transfer the choux dough to a piping bag fitted with a large round tip. Pipe mounds about 1.5 inches wide onto the prepared baking sheet, spacing them 2 inches apart. Wet your finger and gently smooth any peaks on top.

Step 5

Bake at 400°F for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for another 15 to 18 minutes until deeply golden, puffed, and hollow-sounding when tapped. Do not open the oven during the first 25 minutes.

Turn off the oven, crack the door open, and let the puffs dry inside for 10 minutes. Transfer to a wire rack to cool completely.

Step 6

Make the pistachio cream by whipping the cold heavy cream, pistachio paste, powdered sugar, and vanilla extract together with an electric mixer until stiff peaks form. The cream will turn a beautiful pale green.

Step 7

Cut each cooled cream puff in half horizontally. Pipe or spoon a generous amount of pistachio cream into the bottom half, then place the top back on. Dust with powdered sugar and sprinkle with chopped pistachios. Serve immediately or refrigerate for up to 4 hours.

My Tips

Cook the Flour Paste Long Enough

After you add the flour and the dough comes together, you need to keep cooking and stirring it for the full 1-2 minutes. This step dries out the dough so it can hold more eggs later.

You’ll know it’s ready when a thin film forms on the bottom of the pot. Skip this step and your puffs will turn out flat and dense instead of hollow and puffy.

Let the Dough Cool Before Adding Eggs

If you add the eggs while the dough is still hot, you’ll end up with scrambled eggs mixed into your pastry. Wait the full 5 minutes so the dough is warm but not steaming.

Add the eggs one at a time and mix completely before adding the next one. The dough will look broken and weird after each egg, but keep mixing and it will come back together.

Check the V Shape Before Piping

The dough should fall off your spoon in a slow ribbon and hold a V shape when you lift the spoon up. This is the most important sign that your choux is the right consistency.

If it’s too stiff, beat in a little extra egg (whisk an egg and add a tablespoon at a time). Too runny and the puffs won’t hold their shape in the oven, so it’s better to stop adding eggs early if you’re unsure.

More Recipes

• Pistachio Cream Croissant Bake
• Pistachio Kunafa Cups
• Crispy Baklava Rolls
• Dubai Chocolate Bars
• Honey Lavender Panna Cotta

Frequently Asked Questions

Where can I find pistachio paste, or can I make my own?

Pistachio paste can be found in specialty baking stores, Middle Eastern markets, or online. Look for a pure version with minimal added sugar for the best flavor and that pretty green color.

To make your own, blend 1 cup of shelled unsalted pistachios in a food processor with 1 to 2 tablespoons of neutral oil until smooth and creamy. It takes a few minutes of scraping down the sides, but the result is fresh and naturally vibrant.