Pistachio Cream Puffs
What’s better than a cream puff? A pistachio cream puff, of course! These wonderfully creamy pistachio cream puffs are made from delicately puffed up choux pastry that is piped full of a thick, sweet, and ultra-creamy whipped pistachio white chocolate ganache. The whipped ganache is made with white chocolate that is melted into a ganache and infused with pistachio paste, then cooled and whipped up into a dreamy, nutty, sweet perfection of a filling! These little pistachio cream are relatively easy to make, and are absolute stunners to serve!
What is Pistachio Paste
Pistachio paste or butter is to pistachios what peanut butter is to peanuts! Basically pistachios that have been ground up into a paste. Some pistachio pastes are sweetened with sugar, flavored with essences or extracts, and thinned out with water and oil, while others are made from pure pistachios. While you can definitely make your own pistachio paste at home, for the amount you need in this recipe, it probably makes more sense to just buy a jar of it. I used this specific pistachio paste, but this one and this one look great as well! You could also substitute pistachio extract for the pistachio paste – I’d say start with about 1/2 – 1 tsp should be enough.
HOW MANY EGGS?
The most finicky part of making these pistachio cream puffs is the amount of eggs you use! If you notice, my recipe says 4-5 eggs, which may seem weird – is it 4 or is it 5, how many do you add? Well the answer is, it depends. The amount of eggs you need is completely dependent upon the humidity, weather, and water content of the eggs. Too much moisture in your batter will lead to cream puffs that do not puff! This is why you have to add your eggs in one at a time, until completely incorporated. It is also why you need to check your batter after the addition of the 4th egg. For some, this 4th egg is all they need, while others may need a 5th. I typically always end up using 5 eggs, as I live in the cold, very dry prairies, however, I still check my batter after the 4th egg, every. single. time. What you’re looking for is a batter that comes off your paddle in a nice “V” shape. If it sticks to your paddle but does not form a V, it needs more eggs!
WHY TURN THE OVEN OFF MID-BAKING?
The initial high temperature of making the cream puffs is essential to creating the structure of the cream puffs and forming the steam that cream puffs up the cream puffs. If we did not turn off the oven/lower the temperature, the outside of the cream puffs would burn. It is super important to note that under no circumstance should you peak into the oven at all during the first 20 minutes of baking! Even the smallest breeze of cold air into the oven could cause the cream puffs to deflate.
HOW DO I KNOW WHEN THE PISTACHIO CREAM PUFFS ARE DONE?
It can be hard to tell when cream puffs are done. Sure, they should look golden on top and puffed, but the cream puffs can look this way and still not be 100% finished on the inside. If you pull the cream puffs out even the slightest bit too early they will deflate. The best way I have found to test for doneness is actually to remove just one of the cream puffs from the oven, wait 45 seconds, and see if the cream puff has deflated. If deflated, they are obviously not done, but if the puff holds its structure, then you’re good to go!
ALLOWING THE Pistachio CREAM PUFFS TO COOL IN THE OVEN
The point of allowing the pistachio cream puffs to cool in the oven is to reduce the likelihood of the cream puffs deflating. Sometimes the drastic temperature drop from the oven to room-temperature can cause the cream puffs to collapse. So allowing them to cool in a cracked oven ensures they will not collapse, and also dries them out a little bit more as well. As well, poking a small hole, after the cream puffs have been removed from the oven for good, also allows the cream puffs to dry out more, as it allows any residual steam to escape from the inside.
Making the Whipped White Chocolate Pistachio Ganache
1.Heat heavy cream: In a medium saucepan, heat the heavy cream over medium heat until it just begins to lightly boil.
2. Pour cream over chocolate: Place chopped chocolate into a heat proof bowl, then immediately remove the hot cream from the heat and pour over top of chopped white chocolate. Allow to sit for 1-2 minutes, then whisk together until the mixture is smooth and creamy looking!
3. Add pistachio paste: Add the pistachio paste into the hot ganache, and whisk again until smooth.
4. Cool overnight: Place a piece of plastic wrap over top of the surface of the ganache (to prevent a yucky skin from forming), then place into the fridge to cool for at least 8 hours or preferably overnight.
5. Whip the ganache: Place the cooled ganache into your stand mixer fitted with the whip attachment (alternatively, you can whip using a hand mixer as well). Whip the ganache until stiff peaks have formed and voila, you have whipped white chocolate pistachio ganache!
6. (Optional) Fold in finely ground pistachios: Throw 1/2 cup of pistachios into a food processor and pulse until finely ground, then fold these ground pistachios into the ganache.
Get the Recipe: Pistachio Cream Puffs
Ingredients
Craquelin Topping
- 1/2 cup Dark Brown Sugar
- 7 tbsp Unsalted Butter,, softened
- 1 cup (120g) All Purpose Flour,, measured correctly †
Cream Puffs
- 1/2 cup Whole Milk
- 1/2 cup Water
- 1/2 cup Unsalted Butter,, cubed
- 1 tbsp White Sugar
- 1 tsp Salt
- 1 cup (120g) All Purpose Flour,, measured correctly †
- 4-5 Large Eggs
Whipped Pistachio White Chocolate Ganache
- 600 g Chopped White Chocolate
- 3 cups Heavy Cream
- 4-5 tbsp Pistachio Paste,, to desired taste
- (Optional) 1/4 cup Finely Ground Pistachios,, for added texture
Equipment
- Stand mixer
Instructions
Craquelin Topping
- Add all ingredients into a medium sized bowl, then mash together with a spatula or your fingers until an uniform looking dough forms.
- Place the dough between 2 pieces of parchment paper, then roll the dough out to be about 1/8” thick (Try to make it into a perfect rectangle, as it makes cutting out the circles easier later). Place into the freezer for at least 30 minutes, while you make the choux.
Cream Puffs: Making the Choux
- Preheat oven to 475°F. Prepare 2 baking sheets by lining them with parchment paper. Also prepare a pastry bag by adding a plain ½” tip.
- In a medium saucepan over medium heat, add milk, water, butter, 1 tbsp sugar, and salt, and bring to a boil, stirring occasionally. Add flour in the pot, all at once, and begin to stir very quickly. A ball of dough should form relatively quickly. Continue cooking, stirring vigorously, until a dry film begins to form on the bottom and sides of the saucepan. Remove from heat.
- Place dough into a stand mixer, fitted with the paddle attachment, and beat for about 30 seconds to a minute, to cool the dough down. Add one egg and beat until completely incorportated (the dough should look dry again). Continue adding eggs one at a time, ensuring that each is completely incorporated before adding the next, scraping at the sides of the bowl occasionally. After the 4th egg, place remove paddle from mechanism and place deep into the batter, if the batter forms a nice “V” shape off the paddle, it is ready. If the batter still looks thick and does not form a nice “V” then add another egg. Dough should be thick and very sticky, but also shiny and smooth.
Cream Puffs: Piping & Baking
- Add dough to the piping bag, and pipe directly onto parchment lined baking sheets. Pipe about nine equal 2” rounds per baking sheet (about 18 total).
- Cut out 18 rounds out of the cold craquelin topping, about the same diameter as the piped cream puffs. Place each round onto a piped cream puff, lightly pressing it down to secure it.
- Place into the 475°F oven, for exactly 1 minute then immediately turn the oven off. After 9 minutes, turn the oven back on to 350°F, and bake for an additional 10 minutes. Rotate pans and bake for another 10 minutes, or until the cream puffs are puffed (~ 30 minutes of total baking time). To ensure the cream puffs are finished, remove one of the oven and check if it deflates within 45 seconds – if it deflates they are not finished.
- When done, turn the oven off, and crack the oven 1/3 way open. Allow cream puffs to cool for 30-45 minutes in the cracked oven. Then, remove from oven and allow to cool completely before filling.
Whipped Pistachio White Chocolate Ganache
- Place chopped white chocolate into a medium size mixing bowl, then set aside.
- Place heavy cream into a medium pot over medium heat. Heat until the mixture just begins to come to a low boil. Remove from heat and pour over top of the chopped chocolate. Allow the mixture to sit for 1 minute, then whisk together until all the chocolate has melted and the ganache is very smooth.
- Add the pistachio paste, then whisk again until smooth. Place a piece of plastic wrap over top of the surface of the ganache and place into the fridge to cool for at least 8 hours, or preferably overnight.
- When cooled, place the ganache into your stand mixer fitted with the whisk attachment. Whip the ganache until stiff peaks have formed.
- (Optional) For added texture, fold in some finely ground pistachios (you can grind these yourself with you food processor).
- Using a serrate knife, cut off the top of each cream puff. Using a spoon or a piping bag fitted with a star tip, fill each cream puff with whipped chocolate ganache. Then place the top back on and dust with confectioners sugar. Enjoy immediately or keep in the fridge until ready to serve.
These were absolutely incredible! Your instructions are very detailed and easy to follow. The white chocolate pistachio ganache whipped cream was light and airy and I loved the spin on a typical cream puffs. I made these gluten-free and I was so surprised that they puffed up and came out just like in the picture.
So glad you enjoyed them! And it’s good to know that these work as gluten free as well!
My Mom loved pistachio ice cream!! I know she would have loved these!!
💕Sharon Zoldan
Excelente receta!!!!!!