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
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
- 1 Recipe Pistachio Praline
- 1 Recipe Pistachio Whipped Cream
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.
- 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.
- 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.
- 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.
- 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.
You can also use a large bowl and a wooden spoon, to mix the dough until chilled.
If using a large bowl, add the eggs using a whisk, or an electric mixer.
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.
Do not open the oven's door during baking, the cream puffs will collapse.
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.
- Refrigerate for up to three days in an airtight container.
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.