Description
These Decadent Pistachio Cream Puffs are a delightful French pastry perfect for any celebration. Light and airy choux pastry shells are baked to golden perfection, then filled with a luscious, creamy pistachio-flavored filling. The combination of the delicate shell and rich pistachio cream creates an elegant dessert that is both visually appealing and irresistibly delicious. Garnished with chopped pistachios and a dusting of powdered sugar, these cream puffs are sure to impress guests at parties, holidays, or special occasions.
Ingredients
Scale
Choux Pastry
- 1 cup Water (Filtered for best results)
- ½ cup Unsalted Butter (Can substitute with margarine)
- 1 cup All-Purpose Flour (Gluten-free blend may work, results may vary)
- ½ teaspoon Salt (Use fine salt for even distribution)
- 4 large Eggs (Use room temperature for better volume)
Pistachio Cream Filling
- 1 cup Heavy Cream (Coconut cream is an alternative)
- ½ cup Pistachio Paste (Homemade or store-bought, almond paste is a close alternative)
- ¼ cup Powdered Sugar (Granulated sugar can be processed into powder as a substitute)
- 1 teaspoon Vanilla Extract (Pure vanilla offers the best taste)
Finishing
- ½ cup Chopped Pistachios (Optional for visual appeal and crunch)
- Powdered Sugar for Dusting (Optional, for a beautiful finishing touch)
Instructions
- Prepare the Choux Pastry Dough: In a medium saucepan, combine the water, unsalted butter, and salt. Bring to a boil over medium heat until the butter is completely melted. Remove from heat and add all the flour at once, stirring vigorously with a wooden spoon until the mixture forms a smooth dough that pulls away from the sides of the pan.
- Incorporate the Eggs: Transfer the dough to a mixing bowl and let it cool slightly for about 5 minutes. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be thick, smooth, and shiny.
- Pipe or Spoon the Dough: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Using a piping bag or spoon, form 12 evenly sized mounds of dough spaced apart on the sheet.
- Bake the Shells: Bake the puffs for 15 minutes at 400°F to allow them to rise, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 15 minutes or until the shells are golden brown and crisp. Avoid opening the oven during baking to prevent collapse.
- Cool the Shells: Remove the filled puffs from the oven and let them cool completely on a wire rack before filling.
- Prepare the Pistachio Cream Filling: In a chilled bowl, whip the heavy cream with a mixer until it forms soft peaks. Gently fold in the pistachio paste, powdered sugar, and vanilla extract until the filling is smooth and evenly blended.
- Fill the Puffs: Once the shells are cooled, cut them in half horizontally or make a small hole in the bottom of each puff. Using a piping bag, fill each puff generously with the pistachio cream.
- Garnish and Serve: Sprinkle chopped pistachios over the filled cream puffs for added texture and visual appeal. Dust lightly with powdered sugar just before serving for an elegant finish. Serve immediately or keep refrigerated until ready to enjoy.
Notes
- For best results, use room temperature eggs to achieve maximum volume in the dough.
- If you prefer a dairy-free option, substitute heavy cream with coconut cream in the filling.
- The pistachio paste can be homemade by grinding shelled pistachios with a bit of oil and sugar or purchased from specialty food stores.
- Ensure the cream puffs are fully cooled before filling to prevent the cream from melting or leaking.
- Store filled cream puffs in the refrigerator and consume within 24 hours for optimal freshness.
- For a gluten-free version, use a gluten-free all-purpose flour blend, but note that the texture may differ slightly.
