Pistachio Cream Puff
Light, airy choux pastry filled with a rich pistachio cream and topped with chopped pistachios. A delightful treat that's easier than it looks.
- Total time
- 40 min
- Servings
- 6
- Calories
- 320
- Protein
- 6g
Ingredients
- ½ cup water
- 4 tbsp unsalted butter
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup heavy cream
- 3 tbsp pistachio paste
- 2 tbsp powdered sugar
- ¼ cup chopped pistachios
Instructions
- 1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
In a medium saucepan, combine 0.5 cup water and 4 tbsp butter. Bring to a boil over medium-high heat until butter melts.
- 3
Add 0.5 cup flour all at once, stirring vigorously with a wooden spoon until mixture forms a ball and pulls away from sides, about 1 minute.
- 4
Remove from heat and let cool for 2 minutes. Beat in 2 eggs, one at a time, until smooth and glossy.
- 5
Spoon or pipe 6 mounds onto the baking sheet. Bake for 20-25 minutes until puffed and golden brown. Let cool completely.
- 6
In a chilled bowl, whip 1 cup heavy cream with 2 tbsp powdered sugar until stiff peaks form. Gently fold in 3 tbsp pistachio paste.
- 7
Split each puff horizontally and fill with the pistachio cream. Dust with powdered sugar and sprinkle with 0.25 cup chopped pistachios.
Tools you’ll need
- baking sheet
- parchment paper
- medium saucepan
- wooden spoon
- mixing bowl
- electric mixer or whisk
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