Description
Dreamy pistachio cream puffs blend French pastry elegance with nutty Mediterranean charm. Light choux pastry shells cradle silky pistachio cream, promising delectable moments of pure culinary bliss for passionate dessert seekers.
Ingredients
Scale
Pastry Dough:
- 1 cup (240 milliliters) water
- 1/2 cup (113 grams) butter
- 1 cup (125 grams) all-purpose flour
- 4 large eggs
- 1/4 teaspoon salt
Filling Ingredients:
- 1 cup (240 milliliters) heavy cream
- 1/2 cup (60 grams) shelled pistachios, finely chopped
- 1/2 cup (150 grams) pistachio paste
- 1/4 cup (50 grams) sugar
- 1 teaspoon vanilla extract
Garnish:
- Powdered sugar, for dusting
Instructions
- Warm the oven to 375°F and prepare a parchment-lined baking sheet for crisp pastry preparation.
- Combine water, butter, and salt in a saucepan, heating until the mixture reaches a rolling boil.
- Quickly incorporate flour into the boiling liquid, stirring vigorously until the mixture transforms into a cohesive, smooth dough ball that separates from the pan’s edges.
- Allow the dough to rest and cool for 5 minutes, then systematically integrate eggs one at a time, whisking until the mixture becomes silky and lustrous.
- Transfer the dough into a pastry bag or use a spoon to create uniform rounded mounds on the prepared baking sheet.
- Bake for 25-30 minutes until the pastry achieves a golden, puffy exterior, then transfer to a wire rack for complete cooling.
- Whip heavy cream with sugar and vanilla, creating a voluminous mixture with distinct stiff peaks.
- Gently fold pistachio paste and chopped pistachios into the whipped cream, creating a luxurious filling.
- Once cooled, delicately slice a small opening along the side of each cream puff.
- Carefully pipe the pistachio cream into the center of each pastry, ensuring even distribution.
- Finish by dusting with powdered sugar and presenting the elegant dessert.
Notes
- Ensure water and butter are at a rolling boil before adding flour to create the perfect choux pastry base.
- Use room temperature eggs for smoother incorporation and better rise in the cream puffs.
- Pipe dough uniformly to guarantee even baking and consistent cream puff sizes.
- When filling, use a piping bag with a small tip to inject cream precisely without tearing the delicate pastry.
- For gluten-free adaptation, substitute all-purpose flour with a 1:1 gluten-free blend to maintain texture.
- Toast pistachios lightly before chopping to enhance their nutty flavor and add depth to the cream filling.
- Make cream puffs ahead and store unfilled shells in an airtight container to maintain crispness for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 263
- Sugar: 5 g
- Sodium: 72 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 95 mg