Jump to Recipe Print Recipe

Last updated on March 31st, 2026.

Light, airy, and creamy, these Pistachio Cream Puffs take classic choux pastry and give it a nutty upgrade. The shells are made with finely ground pistachios, adding flavor, color, and a delicate richness to every bite. Once baked to golden perfection, they’re filled with a layer of luscious pistachio praline then topped with a cloud of pistachio whipped cream, creating a dessert that’s layered, creamy, and perfectly balanced.

A cream puff filled with praline and whipped cream.

Classic choux pastry is basically a blank canvas, a polite way of saying it brings nothing to the party. Not this one. I added a generous amount of ground toasted pistachios, so the shell itself actually has flavor. Revolutionary, I know.

Fill them with whatever you want, tangy lemon curd, airy chocolate whipped cream, or stay on theme with pistachio praline and Pistachio whipped cream for a dessert that’s all about flavor and texture (as it should be).

Key Ingredients

The complete recipe is at the bottom of this recipe in the recipe card, here is a quick look at some of the key ingredients including subsitutions when possible.

  • All-purpose flour. Cream puffs are best made with bread flour, but because we’re adding ground nuts, which can weigh the dough down, it’s better to use all-purpose flour to keep the dough lighter and less tight.
  • Milk. Use whole, or 2%, or you can also replace it with water. Milk adds flavor and contribues to the browning of the pastries.
  • Pistachios. Toasted and lightly salted are the best for this recipe.

Make It

You can make the pastries ahead of time and store them at room temperature for up to three days, or freeze for up to 14 days.

Below are step by step images for a visual guide, please also take a moment to read my notes and tips for best results.

  • You can make the choux paste using a stand mixer, or a large bowl and a whisk or a hand mixer.
  • Use a cookie cutter and a marker to make marks on the parchment paper for a guide. Turn the paper over to avoid the dough from touching the marker.
  • Do not open the oven’s door during baking, the drop in temperature will collapse the pastries.
  • Allow the cream puffs to cool in the turned off over for 20-30 minutes, without opening the door.
  • If you do not have pasty bags, use a medium, or small cookie scoop to scoop the dough. Dip the cookie scoop in water and shake to remove any water residues.
A sauce pan with milk and sliced butter.
Pour the milk and add the sliced butter to a saucepan.
A saucepan with milk, melted butter and flour.
Melt the butter and when the milk starts to boil add the flour.
A saucepan with choux pate dough.
Mix over medium-low heat until the flour is hydrated and it is completely smooth.
A stand mixer with a bowl and choux paste dough.
Transfer the dough to a bowl of a stand mixer and mix on low until it cools to room temperature.
Adding eggs to cream puff dough.
Increase sped to medium-high then add the eggs, one at a time.
Choux paste in a stand mixer bowl hanging over a paddle attachment shaping v.
Mix until the mixture is smooth, and form a “v” when you life the spatula.
A stand mixer bowl with choux paste and ground pistachios.
Process the pistachio until fine and add to the dough.
Pistachio choux paste in a mixer bowl.
Mix until fully incorporated.
Piping cream puffs dough over a baking sheet.
Pipe over a pan lined with parchment paper.
dusting choux paste dough with powdered sugar.
Dust with powdered sugar and bake.

Filling The Cream Puffs

I like the layers of dense pistachio praline and light pistachio cream, and if you do not have any piping bags, use spoons and to fill the pastries. It will be just as beautiful and delicious, prommise!

Also, refrigertae the pastries for about one hour before serving, it will set the cream, but it is not a must. This is one of those recipes that the messier it is to eat, the better.

slicing a cream puff.
Slice the cream puffs horizontally.
A cream puff filled with praline.
Fill the bottom half with the pistachio praline.
Piping cream over a cream puff.
Pipe with the heavy cream.
Dusting powdered sugar with powdered sugar.
Top with the second half and dust with powdered sugar.
Pistachio cream puffs.
Serve and enjoy!

Yields and Storing

This recipe makes for 15 medium cream puffs, or 10 big ones. Once filled they should be refrigerator for up to three days, or freezed for up to 10 days in an airtight container.

When ready, unwrapped and allow to defrost at room temperature (ir should not take more than one hour.

cream puffs with pistachios and cream.
Sliced pistachio cream puff.
No ratings yet
Print Pin

Light Pistachio Cream Cream-Puffs

Light, airy Pistachio choux pastry filled with rich pistachio praline and fluffy pistachio whipped cream. Crisp shells, creamy centers, and bold pistachio flavor in every bite, an elegant, bakery-style dessert that’s easier than it looks.
Servings 15 Cream Puffs
Author Dikla Levy Frances

Ingredients

For The Pistachio Choux Paste (dough)

  • 1 Cup (240ml) Milk
  • 1/2 Cup (113g) Unsalted butter cut into 1-inch pieces
  • 1/2 teaspoon Salt (skip if using salted butter)
  • 1 Cup (120g) All-purpose unbleached flour
  • 5 Large Eggs
  • 2/3 Cup (100g) Roasted pistachios
  • 1/2 Cup Powdered sugar

For The Filling

Instructions

Make The Pistachio Choux

  • Preheat your oven to 400°F and line two large baking sheets with parchment paper.
  • Pour the milk into a medium sauce pan and add the salt and sliced butter.
  • Place over medium heat, and allow the butter to melt and the milk to boil.
  • Once you notice the milk starting to boil, add the flour, and reduce the heat to medium-low.
  • Use a wooden spoon to stir the mixture until you have a smooth, completely hydrated ball.
  • Remove from heat and transfer the paste to a large bowl of a stand mixer.
  • Using the paddle attachment, mix on low to allow the steam to escape and the dough to cool.
    • You can also use a large bowl and a wooden spoon, to mix the dough until chilled.
  • Once the dough is cool (about room temperature), increase mixer speed to medium-high then add the eggs, one at a time, waiting for each egg to fully incorporate before adding the next.
    • If using a large bowl, add the eggs using a whisk, or an electric mixer.
  • The mixture might look curdle, that's ok, continue mixing and adding the eggs until it is smooth, and form a pointy V when you lift the spatula.
  • Process the pistachios in a food processor until fine.
  • Add the ground pistachios to the dough and use a rubber spatula to mix until fully incorporated.
  • Fill a large pastry sheet fitted with a round tip with the dough, then pipe 2-inch circles over the prepared baking pans. Make sure to leave about 2-inches space between each pipe to allow the cream puffs to expand.
  • Dust the piped dough with the powdered sugar.
    • To Pipe: Hold the pastry bag vertically, about 1/2 inch above the pan. Squeeze until the dough forms a 2-inch mound. You can also use a medium cookie scoop to scoop the dough.
  • Bake one pan at a time for 10 minutes at 400°F, then reduce oven's temperature to 375°F and bake for another 12 minutes.
    • Do not open the oven's door during baking, the cream puffs will collapse.
  • Allow the cream puffs to cook in the oven, door shut for 20 minutes to prevent them from collapsing.
  • Remove from the oven and bake the second batch.
    • Make the cream puff ahead of time and store at room temperature for 24 hours, or freeze for up to 14 days. When ready, remove from its container and allow to reach room temperature before filling.

Filling

  • Once the cream puffs have cooled completely, use a serrated knife to cut each cream puff horizontally into two parts.
  • Fill one pastry bag with the pistachio praline fitted with a round tip, and another one with the pistachio cream fitted with the rose tip.
  • Top the bottom of each cream puff with the pistachio praline, then top it with the pistachio cream.
  • To each cream puff with it top part and serve.
    • If you do not have any pastry bags, use a spoon to fill the cream puff with the praline, spread into an even layer with a butter knife, then use a spoon (or a medium cook scoop) to top with the pistachio cream.
  • Refrigerate for up to three days in an airtight container.
Dee Signature
Spread the love

Leave me your lovely thoughts

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.