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Pistachio Cream Puffs with Strawberry and White Chocolate Decoration Recipe

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3.8 from 6 reviews

  • Author: Sara
  • 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

  1. 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.
  2. Mix Egg Yolks and Condensed Milk: Using a mixer, whisk together the egg yolks and sweetened condensed milk until smooth.
  3. Combine Cornstarch and Milk: Mix remaining 1/4 cup milk with cornstarch until dissolved.
  4. Incorporate Cornstarch Mixture: Add the cornstarch-milk mixture to the egg yolk and condensed milk bowl; whisk well.
  5. 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.
  6. Strain Mixture: Pass the combined mixture through a fine mesh sieve into a saucepan to remove any cooked egg bits or pistachio particles.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Cook Dough: Return to heat, stirring until a thick dough forms, about 1-2 minutes.
  13. Cool Dough: Remove from heat and cool for 10 minutes.
  14. Add Eggs: Beat eggs gently. Using a mixer or spatula, gradually add eggs into the cooled dough, mixing until smooth and thick.
  15. 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.
  16. Top with Craquelin: Place a craquelin round atop each piped dough circle.
  17. Bake: Bake for about 30 minutes until puffed and golden brown. Cool completely.
  18. Store: Store cooled puffs in an airtight container, refrigerate up to 2 days or freeze for up to 1 month.
  19. 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.
  20. Prepare Whipped Cream: Beat heavy cream until stiff peaks form. Transfer to a piping bag fitted with a star tip.
  21. 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

Find it online: https://sarabaking.com/pistachio-cream-puffs-with-strawberry-and-white-chocolate-decoration-recipe/