Go Back
pistachio cream puffs recipe

Pistachio Cream Puffs

These delicate pistachio cream puffs feature a crisp, golden pastry shell filled with a smooth, nutty pistachio cream. Topped with a glossy chocolate glaze, they offer the perfect balance of sweetness and richness. Perfect for special occasions or as a treat for yourself.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
baking and cooling 1 hour 15 minutes
Total Time 2 hours 30 minutes
Servings: 12 people
Course: Dessert
Cuisine: Italian, French
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Pastry:
  • 1 cup full-fat milk
  • 1/2 cup unsalted butter
  • 1/2 cup water
  • 1 cup all-purpose flour
  • 4 large eggs room temperature
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
For the Pistachio Filling:
  • 1 1/2 cups milk
  • 1 vanilla bean paste or vanilla extract
  • 5 egg yolks
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter
  • 1/2 cup pistachio paste authentic Italian brand
  • Optional: 1/2 cup heavy cream for crème mousseline texture
  • For the Glaze:
  • 3 ounces dark chocolate
  • 3 ounces white chocolate
  • A few tablespoons of crushed pistachios for topping
  • Sea salt for garnish

Method
 

Prepare the Parchment Paper:
  1. Preheat the oven to 375°F (190°C).
  2. Line two baking sheets with parchment paper. Use a small cup to trace circles on the paper for perfect pastry spacing, then flip the paper over.
Make the Pastry Dough (Choux Pastry):
  1. In a saucepan, combine milk, butter, water, sugar, and salt. Bring to a gentle boil until the butter melts.
  2. Add the flour all at once and stir vigorously until a thick paste forms. Keep stirring for 3-5 minutes to remove excess moisture.
  3. Remove from heat and let the mixture cool for a few minutes.
  4. Gradually add eggs one at a time, beating well after each addition. Test the consistency by lifting a spoon—dough should form a loose "V" shape.
  5. Transfer the dough to a piping bag and pipe mounds onto the prepared parchment paper, about 2 inches apart.
Bake the Pastry Shells:
  1. Bake for 20-35 minutes until the shells are golden brown and sound hollow when tapped. Do not open the oven during the first 20 minutes.
  2. Once done, remove from the oven and poke each shell with a chopstick to release steam. Let cool completely.
Make the Pistachio Filling:
  1. Heat the milk and vanilla paste until steaming.
  2. Whisk egg yolks, sugar, cornstarch, and salt in a bowl until smooth. Slowly add the hot milk while whisking to temper the eggs.
  3. Return the mixture to the saucepan over medium heat, whisking continuously until thickened.
  4. Remove from heat, stir in butter, then fold in pistachio paste.
  5. (Optional) For a lighter filling, fold in whipped heavy cream for a crème mousseline texture.
Assemble the Cream Puffs:
  1. Slice each cooled pastry shell horizontally.
  2. Pipe the pistachio filling into the bottom half of each shell.
  3. Melt the dark and white chocolate separately. Dip the top halves of the shells into the melted chocolate.
  4. Sprinkle with crushed pistachios and a pinch of sea salt before the chocolate sets.
  5. Assemble the tops on the filled bottoms to complete the cream puffs.

Notes

  • The pastry dough (choux pastry) can be made in advance and kept covered at room temperature for a few hours.
  • Make sure the eggs are room temperature to ensure smooth dough.
  • The chocolate glaze can be customized with food coloring for a fun twist, especially for themed occasions.