Pistachio Cream Puffs
These pistachio cream puffs are light, airy, and filled with a dreamy pale green cream. A bakery-worthy treat that feels fancy yet easy to enjoy at home.
Equipment
- piping bag
- electric mixer
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition
Serving: 1servingCalories: 215kcalCarbohydrates: 14gProtein: 3gFat: 16g