Pistachio Cream Puffs Recipe – Elegance & Intense Flavors
Discover the exquisite recipe for pistachio cream puffs, a pastry that will charm your guests with its perfect balance of light crispness and a creamy, intensely flavored filling. Ideal for an exceptional dessert or a special occasion, this creation combines technique and indulgence for a visually irresistible result. Follow our detailed steps to master the choux pastry and pistachio cream, and impress with these little puffs garnished with crushed pistachios.
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- 1
Prepare the choux pastry: Bring water, butter, and salt to a boil. Off the heat, add the flour all at once and mix vigorously to form a ball. Dry for 1-2 min over low heat. Let cool for 5 min, then incorporate the eggs one by one until a smooth, shiny dough forms.
- 2
Shape and bake: Preheat oven to 180°C. Pipe small mounds of dough onto a baking sheet. Bake for 25-30 min without opening the door. Let cool on a rack.
- 3
Prepare the pistachio cream: Heat the milk. Whisk egg yolks and sugar, add cornstarch. Pour in the hot milk while whisking, return to heat until thickened. Off the heat, add butter, pistachio paste, and coloring. Cover with plastic wrap and cool.
- 4
Fill the puffs: Poke a hole in the bottom of each puff. Fill a piping bag with the cream and fill the puffs. Sprinkle with crushed pistachios and dust with powdered sugar.
- For crispier puffs, add a craquelin before baking: mix 30g soft butter, 40g sugar, 50g flour, green coloring, roll thin and cut into discs.
- Variations: Add a hint of orange blossom water to the cream, or some mascarpone for more creaminess. For a chic finish, glaze the puffs with a pistachio icing.
- Storage: Filled puffs are best eaten the same day. You can store pastry and cream separately in the fridge and assemble at the last minute.
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