If you’re ready to wow your friends and family, I can’t recommend the Pistachio Cream Puffs with Strawberry and White Chocolate Decoration Recipe enough! These delicate, airy puffs are filled with a luscious pistachio-infused pastry cream that melts in your mouth. What really makes them stand out is the charming strawberry “hat” perched atop a cloud of whipped cream, finished with a sprinkle of white chocolate and shimmering gold leaf. It’s a stunning dessert that feels fancy but is surprisingly approachable to make at home, perfect for any celebration or cozy afternoon treat.
Ingredients You’ll Need
This recipe calls for simple yet thoughtfully chosen ingredients that each add something special. From rich, creamy pistachio paste to the vibrant pop of red food coloring, every component enhances the taste, texture, and visual delight of these cream puffs.
- Milk (1 1/2 cups, divided): Used to create a smooth pastry cream and essential for infusing pistachio flavor.
- Pistachio paste (1/3 cup): The star ingredient that gives the filling its distinct nutty richness.
- Eagle Brand® Sweetened Condensed Milk (14 oz.): Adds sweetness and creamy texture to the custard filling.
- Large egg yolks (4): Provide structure and richness to the pastry cream.
- Cornstarch (3 1/2 tbsp): Thickens the custard to that perfect silky consistency.
- Unsalted butter (4 tbsp for pastry cream + 1/2 cup for craquelin + 1/2 cup for choux pastry): Adds richness and helps achieve the perfect texture.
- Powdered sugar (1/2 cup): Sweetens and balances the craquelin dough.
- Cake flour (1 cup): Gives the craquelin a tender yet crisp structure.
- Red food coloring: Creates that eye-catching vibrant red craquelin topping.
- Water (1 cup): Essential for the choux pastry dough base.
- Salt (1/4 tsp) and sugar (1 tbsp): Balance flavors and aid browning in the pastry.
- All-purpose flour (1 cup): The foundation of the choux dough.
- Large eggs (4): Provide rise and structure to the choux puffs.
- Whipping cream (1 cup): Whipped for the light, airy topping.
- White chocolate chips (1/2 cup): Melted for a luscious, glossy decoration.
- Gold leaves: For an elegant final touch that elevates your dessert presentation.
- Strawberries: Bright, fresh, and perfect for that festive “hat” detail.
How to Make Pistachio Cream Puffs with Strawberry and White Chocolate Decoration Recipe
Step 1: Prepare the Pistachio Pastry Cream
Start by warming 1 1/4 cups of milk with the pistachio paste over medium heat just until you see small bubbles. Let it infuse for about 30 minutes if you have the time — this step deepens the pistachio flavor beautifully. Beat the egg yolks and sweetened condensed milk together, then mix cornstarch with the remaining 1/4 cup milk. Slowly temper the yolks by whisking in some of the warm pistachio milk. Pour everything back in the saucepan through a fine sieve and cook gently, stirring constantly until thickened and creamy. Stir in butter, cover the surface with plastic wrap to prevent skin, and refrigerate for at least two hours.
Step 2: Make the Craquelin Topping
Beat the butter until smooth, add powdered sugar, then mix in cake flour and red food coloring until it forms a cookie dough. Roll out between parchment paper to about 1/4 inch thick and cut out 2-inch rounds. Chill these in the freezer or fridge while you prepare the choux pastry. This crunchy, vibrant topping will add a delightful texture contrast and a splash of color.
Step 3: Bake the Choux Pastry Shells
Preheat your oven to 375°F and line baking sheets. Boil water with butter, salt, and sugar, then remove from heat and stir in the flour vigorously. Return to heat to form a thick dough, then cool slightly before adding your eggs gradually while mixing. Pipe 1.75-inch circles onto the baking sheets, topping each with a craquelin round if using. Bake for about 30 minutes until puffed and golden, then cool completely before filling.
Step 4: Fill and Decorate
Fill a piping bag with the chilled pistachio pastry cream and inject it into the bottom of each cream puff. Whip the cream until stiff peaks form, pipe it elegantly on top, then garnish with a fresh strawberry. For the finishing touch, melt white chocolate with green food coloring and dip some puff tops, or simply pipe cream and add gold leaf for that extra wow factor. These decorations bring playful charm and elegance to the classic French treat.
How to Serve Pistachio Cream Puffs with Strawberry and White Chocolate Decoration Recipe
Garnishes
Besides the classic strawberry “hat” and whipped cream swirl, fresh mint leaves add a refreshing bite and vibrant color. Delicate gold leaf strips or edible glitter instantly elevate these cream puffs to party-worthy status, turning a homemade dessert into a showstopper centerpiece.
Side Dishes
Serve these cream puffs alongside a simple berry coulis or a light green tea to cut through the richness. A handful of toasted pistachios on the side for extra crunch complements the nutty cream perfectly. Pairing with a crisp Moscato also makes for an indulgently balanced dessert experience.
Creative Ways to Present
Try arranging your Pistachio Cream Puffs with Strawberry and White Chocolate Decoration Recipe on a tiered dessert stand for a stunning visual spread. You can also pipe mini versions or place them in elegant paper cups for a refined touch at weddings, showers, or festive gatherings. Experimenting with colored craquelin or different berry toppings keeps this dessert fun and adaptable.
Make Ahead and Storage
Storing Leftovers
These cream puffs are best enjoyed fresh but can be refrigerated in an airtight container for up to two days. Keep the whipped cream and decorations separate until ready to serve to maintain their textures and presentation quality.
Freezing
You can freeze the baked choux shells (without filling) for up to one month. Just defrost them overnight in the fridge before filling the next day. Avoid freezing filled cream puffs, as the pastry cream and whipped topping don’t freeze well and tend to separate when thawed.
Reheating
To refresh the shells before filling, warm them briefly in a 300°F oven for 5 minutes to crisp them up again. Once filled, serve chilled or at room temperature. Avoid heating after filling to preserve the delicate cream texture.
FAQs
Can I use pistachio extract instead of pistachio paste?
You could, but pistachio paste brings natural richness and texture that extract alone can’t replicate. If you opt for extract, use less and consider adding finely ground pistachios for authentic flavor.
Is it possible to make these cream puffs gluten-free?
Yes! Substitute all-purpose and cake flour with a gluten-free blend suitable for baking. Keep in mind, the texture may vary slightly but will remain delicious.
How long does it take to prepare this recipe?
This recipe takes about 1 hour and 30 minutes of active and passive time, mostly for making and chilling the cream and baking the puffs. Perfect for a weekend baking project!
Can I prepare the pastry cream a day ahead?
Absolutely. The pastry cream benefits from chilling and can be made up to three days in advance. Just keep it tightly covered to prevent a skin from forming.
Do I need to use the red food coloring in the craquelin?
No, that’s optional! The red food coloring creates a stunning, festive look, but you can use natural dyes or omit it if you prefer a neutral or different colored topping.
Final Thoughts
There’s something truly magical about biting into a light, crisp cream puff filled with velvety pistachio cream and topped with bright strawberries and shimmering chocolate details. The Pistachio Cream Puffs with Strawberry and White Chocolate Decoration Recipe is a fun, impressive dessert that anyone can make at home with a little patience and love. Trust me, once you try them, these little beauties will become a cherished favorite, perfect for sharing delicious moments with those you care about most.
Print
Pistachio Cream Puffs with Strawberry and White Chocolate Decoration Recipe
- Total Time: 1 hour 30 minutes
- Yield: 20 servings
Description
This recipe guides you to create easy homemade pistachio cream-filled puffs with a delicate craquelin topping and charming holiday decorations. The puff pastry is made from scratch using classic choux dough, topped with a sweet, crunchy craquelin layer, filled with a luscious pistachio-infused pastry cream, and elegantly decorated with whipped cream, strawberries, white chocolate, and gold leaf. Perfect for festive occasions or any time you want a delightful cream puff dessert.
Ingredients
Pastry Cream
- 1 1/2 cups milk, divided
- 1/3 cup pistachio paste
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk (396 grams)
- 4 large egg yolks
- 3 1/2 tablespoons cornstarch
- 4 tablespoons unsalted butter
Craquelin Top
- 1/2 cup unsalted butter, room temperature (113 grams)
- 1/2 cup powdered sugar (100 grams)
- 1 cup cake flour (127 grams)
- Red food coloring, to vibrant red color
Choux Pastry
- 1 cup water (240 ml)
- 1/2 cup unsalted butter (113 grams)
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 cup all-purpose flour (127 grams)
- 4 large eggs
Decoration and Filling
- 1 cup whipping cream
- 1/2 cup white chocolate chips
- Gold leaves
- Strawberries
Instructions
- Make Pastry Cream: Warm 1 1/4 cups milk with pistachio paste over medium heat just until bubbles appear, then remove from heat to let infuse for about 30 minutes. Reheat before continuing if infused earlier.
- Mix Egg Yolks and Condensed Milk: Using a mixer, whisk together the egg yolks and sweetened condensed milk until smooth.
- Combine Cornstarch and Milk: Mix remaining 1/4 cup milk with cornstarch until dissolved.
- Incorporate Cornstarch Mixture: Add the cornstarch-milk mixture to the egg yolk and condensed milk bowl; whisk well.
- Temper the Eggs: Gradually pour about 1/4 cup of hot pistachio milk into the egg mixture while whisking continuously to prevent curdling. Slowly add the remaining milk, mixing thoroughly.
- Strain Mixture: Pass the combined mixture through a fine mesh sieve into a saucepan to remove any cooked egg bits or pistachio particles.
- Cook Custard: Over medium heat, stir constantly with a spatula. Initially, it will be lumpy but continue stirring until thick and creamy without burning by keeping heat moderate.
- Finish Pastry Cream: Remove from heat and stir in butter until fully melted and incorporated. Cover with plastic wrap directly on the surface to avoid skin forming. Refrigerate for at least 2 hours or up to 3 days.
- Prepare Craquelin Dough: Beat butter with powdered sugar until creamy. Add cake flour and red food coloring; mix until cookie dough forms a vibrant red color.
- Roll and Cut Craquelin: Between parchment layers, roll dough to 1/4 inch thickness. Cut 2-inch rounds using a cookie cutter. Refrigerate or freeze until ready to bake.
- Make Choux Pastry: Preheat oven to 375°F. In saucepan, combine water, butter, salt, and sugar; bring to boil. Remove from heat, add flour, stirring vigorously until incorporated.
- Cook Dough: Return to heat, stirring until a thick dough forms, about 1-2 minutes.
- Cool Dough: Remove from heat and cool for 10 minutes.
- Add Eggs: Beat eggs gently. Using a mixer or spatula, gradually add eggs into the cooled dough, mixing until smooth and thick.
- Pipe Choux: Transfer dough to a piping bag fitted with a large round tip. Pipe approximately 1.75-inch diameter circles onto parchment-lined baking sheets.
- Top with Craquelin: Place a craquelin round atop each piped dough circle.
- Bake: Bake for about 30 minutes until puffed and golden brown. Cool completely.
- Store: Store cooled puffs in an airtight container, refrigerate up to 2 days or freeze for up to 1 month.
- Fill Puffs: Fill a piping bag fitted with a small round tip with chilled pistachio pastry cream. Insert tip into bottom of each puff and pipe filling inside.
- Prepare Whipped Cream: Beat heavy cream until stiff peaks form. Transfer to a piping bag fitted with a star tip.
- Decorate: Pipe a ring of whipped cream atop each craquelin puff, add a strawberry, then pipe a small dot of cream on the strawberry to mimic a Santa hat. Alternatively, melt white chocolate with green food coloring, dip choux tops without craquelin, and garnish with gold leaf.
Notes
- Tempering the eggs is essential to prevent them from scrambling during the custard preparation.
- Letting the pistachio milk infuse enhances the flavor but is optional.
- Craquelin dough can be prepared and frozen ahead to save time on baking day.
- Ensure the choux dough is not too hot when adding eggs to avoid cooking them prematurely.
- For best puff results, do not open the oven door during baking.
- Filled puffs are best enjoyed fresh but can be refrigerated for up to 2 days.
- Decorations can be customized for different occasions by changing toppings and colors.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
