Description
These Decadent Pistachio Cream Puffs with Chocolate Glaze Delight combine light and airy choux pastry filled with a rich, creamy pistachio-infused pastry cream. Topped with luscious milk and white chocolate glazes sprinkled with finely ground pistachios and sea salt flakes, this elegant dessert offers a perfect balance of nutty, sweet, and salty flavors ideal for special occasions or indulgent treats.
Ingredients
Choux Pastry Dough
- 100 ml milk
- 100 ml water
- 90 grams unsalted butter
- 1 teaspoon white sugar
- 2 grams salt
- 110 grams flour
- 200 grams whole egg (approx. 4 large eggs)
Pistachio Cream Filling
- 500 ml milk
- 100 grams egg yolks (approx. 5 large yolks)
- 100 grams white sugar
- 30 grams cornstarch
- 2 grams salt
- 65 grams unsalted butter
- 35 grams pistachio paste
- 0.25 teaspoons almond extract
- 1 teaspoon vanilla bean paste
Chocolate Glaze & Garnish
- 50 grams milk chocolate
- 100 grams white chocolate
- 0.25 teaspoon green food coloring
- 0.25 cup finely ground pistachio
- 0.5 teaspoon sea salt flakes
Instructions
- Preheat the Oven: Set your oven to 200°C (400°F) to ensure it is hot and ready for baking the cream puffs.
- Prepare the Choux Dough: In a small saucepan, bring the milk, water, butter, salt, and sugar to a boil. Once boiling, add all the flour at once and stir vigorously for 3-5 minutes until the dough forms and pulls away from the sides.
- Incorporate Eggs: Allow the dough to cool slightly, then beat in the whole eggs one at a time until smooth and shiny dough forms.
- Pipe and Bake: Pipe approximately two tablespoons of choux dough onto a baking sheet lined with parchment paper. Bake for about 20 minutes until puffed and golden brown.
- Cool and Prepare for Filling: Let the cream puffs cool completely. Carefully cut off the tops of each puff to create a cavity for the filling.
- Make Pistachio Pastry Cream: Whisk the egg yolks and sugar until pale and fluffy. Add cornstarch and salt and whisk until combined. Heat the milk until steaming, then gradually pour it into the egg mixture while whisking continuously to temper the eggs.
- Thicken the Cream: Return the combined mixture to the saucepan. Whisk constantly over medium heat until thickened into a creamy custard.
- Add Flavor and Butter: Remove from heat and stir in the butter, pistachio paste, almond extract, and vanilla bean paste until fully incorporated and smooth.
- Fill the Cream Puffs: Spoon or pipe the pistachio cream generously into each hollowed choux puff.
- Melt the Chocolates: Melt the milk chocolate and white chocolate separately using a double boiler or microwave in short intervals until smooth.
- Glaze with Milk Chocolate: Dip or brush each filled cream puff with milk chocolate glaze, then sprinkle with finely ground pistachios and a few sea salt flakes for contrast.
- Color and Glaze with White Chocolate: Stir green food coloring into the remaining white chocolate until evenly tinted. Glaze the remaining cream puffs with this colored white chocolate for a visual appeal.
Notes
- Ensure the dough cools slightly before adding eggs to prevent cooking the eggs prematurely.
- Pipe the choux dough onto the baking sheet spaced adequately to allow expansion during baking.
- Use room temperature butter for the pastry cream for easier incorporation.
- Store filled cream puffs in the refrigerator and consume within 2 days for optimal freshness.
- For a thicker glaze, add less food coloring or temper the chocolate carefully to avoid streaks.
- The sea salt flakes add a delightful contrast to the sweetness; do not omit them.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
