Delicate cream puffs made from classic pâte à choux are filled with a rich, velvety pistachio whipped cream and finished with a light dusting of powdered sugar. The shells are golden and crisp, while the filling is smooth and nutty, creating an elegant and satisfying dessert that’s perfect for entertaining or indulging at home.

Why You’ll Love This Recipe

• Combines the elegance of French pastry with the bold flavor of pistachios

• Choux pastry is easier than it looks and uses simple pantry ingredients

• The pistachio cream is light, fluffy, and deeply flavorful

• Great make-ahead elements: prepare shells and cream separately

• Impressive for holidays, birthdays, or afternoon tea

• Adaptable to other nut flavors or sweet fillings

• Naturally light and not overly sweet

• Suitable for freezing or batch-prepping

• A creative twist on traditional cream puffs

• Visually beautiful with minimal decoration needed

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pâte à choux (cream puff pastry):

• 1/2 cup (120 ml) water

• 1/2 cup (120 ml) whole milk

• 8 tablespoons (1 stick or 113 g) unsalted butter, cut into pieces

• 1 tablespoon granulated sugar

• 1/2 teaspoon fine sea salt

• 1 cup (125 g) all-purpose flour

• 4 large eggs

• Egg wash (1 egg beaten with 1 tablespoon water), for brushing

For the pistachio whipped cream filling:

• 1 3/4 cups (411 g) heavy cream, cold

• 1/3 cup (38 g) powdered sugar

• 1/2 teaspoon fine sea salt

• 2/3 cup (about 170 g) pistachio paste (pure pistachios, unsweetened if possible)

• 1 teaspoon pure vanilla extract

For garnish:

• Powdered sugar, for dusting

Directions

1. Make the choux pastry:
   In a medium saucepan, combine the water, milk, butter, sugar, and salt. Bring to a boil over medium heat. Once boiling, remove from heat and immediately stir in the flour. Return the pan to medium heat and stir vigorously for 1–2 minutes until a film forms on the bottom and the dough comes together into a ball.

2. Cool and add eggs:
   Transfer the dough to a mixing bowl and let it cool for 5 minutes. Beat in the eggs one at a time, mixing well after each addition. The dough should be smooth, shiny, and thick enough to hold its shape when piped.

3. Pipe the puffs:
   Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper. Transfer the dough into a piping bag fitted with a large round tip. Pipe 2-inch mounds spaced about 2 inches apart. Use a damp finger to gently smooth any peaks. Let the piped dough rest for 15–30 minutes at room temperature.

4. Bake:
   Brush the tops with egg wash. Bake for 25–30 minutes until golden and puffed. Once the structure is set, you may briefly remove the trays and return them to the oven for another 5–10 minutes to promote even browning.

5. Vent and cool:
   Immediately after removing from the oven, use a sharp knife or skewer to poke a small hole in the side of each puff to allow steam to escape. Cool completely on a wire rack.

6. Make the pistachio cream:
   In a stand mixer fitted with the whisk attachment, whip the heavy cream and powdered sugar to soft peaks. Add the pistachio paste gradually in 4–5 additions, allowing it to incorporate before adding more. Add vanilla and salt. Continue whipping just until stiff peaks form.

7. Assemble the puffs:
   Slice each cream puff in half horizontally. Pipe or spoon pistachio cream into the base, then top with the upper half of the puff.

8. Finish:
   Dust the assembled cream puffs lightly with powdered sugar. Serve immediately or refrigerate until serving.

Servings and timing

• Makes: 12 cream puffs

• Prep time: 1 hour 30 minutes

• Cook time: 40 minutes

• Total time: About 2 hours 10 minutes

Variations

• Almond or hazelnut cream: Use almond paste or hazelnut paste in place of pistachio for a different nutty flavor.

• Fruit-filled: Add finely chopped strawberries or raspberries to the whipped cream for a fruity twist.

• Chocolate version: Drizzle with melted dark chocolate or fill with chocolate ganache.

• Mini profiteroles: Pipe smaller puffs for bite-sized treats perfect for dessert platters.

• Citrus pistachio: Add a touch of orange or lemon zest to the pistachio cream for brightness.

• Rose or orange blossom water: A few drops added to the cream create a Middle Eastern flavor profile.

Storage/Reheating

• Unfilled choux shells: Store in an airtight container at room temperature for up to 1 day. Re-crisp in a 300°F (150°C) oven for 5–7 minutes before filling.

• Pistachio cream: Store in the refrigerator for up to 24 hours. Whisk gently before using if needed.

• Assembled cream puffs: Best consumed within 8 hours. Store in the fridge in a covered container. Note that the pastry may soften.

• Freezing: Freeze unfilled puffs in a zip-top bag for up to 1 month. Thaw at room temperature and re-crisp in a warm oven. Avoid freezing filled puffs.

FAQs

What is the secret to perfectly puffed choux pastry?

The dough must be cooked properly before baking to remove excess moisture. Also, don’t open the oven during baking, and make sure to vent the puffs to release steam.

Can I make the cream puffs ahead of time?

Yes. You can bake and store the shells in advance and whip the cream the day before. Assemble shortly before serving for best texture.

Can I use store-bought pistachio paste?

Yes, but look for 100% pistachio paste without added sugars or oils for best flavor. Avoid overly sweetened versions.

Why did my cream puffs collapse?

They may have been underbaked or the oven door was opened too early. Let them bake until firm and golden, and always poke a vent hole to let steam out.

How do I store leftover filling?

Store pistachio whipped cream in a covered bowl in the refrigerator for up to 24 hours. Re-whip slightly if it begins to lose volume.

Can I make the recipe without a piping bag?

Yes, use a spoon to drop the dough onto the baking sheet. For filling, you can spoon in the cream or use a zip-top bag with the corner snipped.

What should the dough look like before baking?

It should be thick, smooth, and glossy, holding its shape when piped. If it’s too runny, it may spread too much in the oven.

How can I enhance the pistachio flavor?

Use high-quality pistachio paste, and optionally add finely chopped toasted pistachios to the cream or as a garnish.

Can I make these gluten-free?

You can try using a 1:1 gluten-free flour blend designed for baking. However, results may vary, and choux pastry is sensitive to texture changes.

Are these suitable for children?

Yes, kids usually enjoy the mild flavor and soft texture. You can omit or reduce the salt in the cream to suit their taste.

Conclusion

These cream puffs with pistachio cream are a delicious twist on a French classic. With their crisp exterior and creamy nutty filling, they’re as delightful to look at as they are to eat. Though they may look impressive, the recipe is accessible for home bakers and yields rewarding, bakery-worthy results. Whether for a dinner party or a personal treat, they’re sure to impress.