Discover these delicious pistachio cream puffs, a refined French pastry that combines the lightness of choux pastry with the sweetness of pistachio-flavored pastry cream. Perfect for special occasions or to elevate an afternoon tea, these little puffs will delight your guests with their airy texture and unique flavor. A recipe that requires some technique but rewards your efforts generously.
HAGEN 10-Piece Cookware Set - Removable Handle - Bordeaux
€59.90
Pros:
- High-quality non-stick stone coating
- Compatible with all stovetops, including induction
- Removable handle for easy storage
- Elegant Bordeaux design
Cons:
- Not dishwasher safe
- Can scratch if used with metal utensils
- 1
Prepare the pistachio pastry cream: heat the milk in a saucepan.
- 2
Whisk the egg yolks with sugar until the mixture whitens. Add cornstarch.
- 3
Pour a little hot milk over this mixture, whisk, then pour back into the saucepan.
- 4
Thicken over medium heat, stirring constantly until boiling.
- 5
Off the heat, add butter and pistachio paste. Mix well.
- 6
Cover with plastic wrap touching the surface and let cool completely in the refrigerator.
- 7
Prepare the choux pastry: in a saucepan, heat water, milk, butter, salt and sugar.
- 8
When the mixture boils, remove from heat and add flour all at once.
- 9
Return to low heat and dry the dough for 2-3 minutes, stirring.
- 10
Off the heat, add eggs one by one, mixing well each time.
- 11
Pipe the dough into small puffs on a baking sheet with parchment paper.
- 12
Bake at 180°C for 25 minutes without opening the oven. Let cool.
- 13
Poke each puff at the base and fill with cooled pistachio cream.
- 14
Dust with powdered sugar and decorate with crushed pistachios.
- For perfectly shaped puffs, use a craquelin: mix 50g soft butter, 50g sugar and 60g flour, roll thin and cut circles the size of the puffs.
- The pastry cream should be prepared in advance to cool completely before filling.
- Do not open the oven during baking to prevent the puffs from collapsing.
- For more intense flavor, increase the amount of pistachio paste up to 100g.
