Pistachio Cream Puff Recipe

Directions for Pistachio Cream Puff

1. 1

   Prepare the Craquelin

   In a bowl, mix together the softened butter, brown sugar, all-purpose flour, and salt until you have a smooth dough. Roll it out between two sheets of parchment paper and freeze until firm.

2. 2

   Make the Choux Pastry

   In a saucepan, combine water, butter, and salt. Bring to a boil. Add the flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides. Remove from heat and let it cool slightly. Beat in the eggs one at a time until fully incorporated.

3. 3

   Pipe the Choux

   Preheat the oven to 400°F (200°C). Transfer the choux pastry to a piping bag and pipe small rounds onto a baking sheet lined with parchment paper. Cut the frozen craquelin into small circles and place on top of each choux round.

4. 4

   Bake the Cream Puffs

   Bake in the preheated oven for 20-25 minutes until puffed and golden. Do not open the oven door during baking.

5. 5

   Prepare the Pistachio Cream

   In a saucepan, heat the milk and granulated sugar until just boiling. In a bowl, whisk together the egg yolks and cornstarch. Slowly pour the hot milk mixture into the yolks while whisking. Return to the saucepan and cook over medium heat until thickened. Stir in the pistachio paste and let cool.

6. 6

   Fill the Cream Puffs

   Once the cream puffs are cool, cut a small opening in the bottom of each and fill with pistachio cream using a piping bag.

7. 7

   Finish and Serve

   Top each cream puff with a dollop of apricot jam and dust with powdered sugar before serving.