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Pistachio Cream Puffs: Indulge in a Decadent Delight!

Pistachio Cream Puffs
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Indulge in these elegant and decadently delicious Pistachio Cream Puffs, featuring a light choux pastry filled with creamy pistachio-flavored whipped cream.

Ingredients

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  • 1/2 cup water
  • 1/2 cup milk
  • 1/2 cup unsalted butter
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 cup cold heavy cream
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup pistachio paste (100% pure)
  • Optional: few drops green natural food coloring
  • Crushed roasted pistachios for topping
  • Dried rose petals (edible) for topping

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
  2. In a saucepan, combine water, milk, butter, and salt. Bring to a boil. Add flour all at once and stir vigorously until dough forms a ball and pulls away from sides. Cook 1–2 minutes to dry it out.
  3. Transfer dough to a mixing bowl. Let cool slightly, then beat in eggs one at a time until glossy and pipeable.
  4. Pipe into rounds on tray and bake 25–30 minutes or until golden and puffed. Let cool completely.
  5. For filling, whip cold cream, sugar, and vanilla to soft peaks. Fold in pistachio paste until smooth and fluffy. Chill until ready to use.
  6. Slice puffs or layer as shown, pipe generous swirls of pistachio cream, then top with crushed pistachios and rose petals. Chill slightly before serving.

Notes

  • Ensure your pistachio paste is pure and unsweetened for best flavor.
  • Let choux dry in the oven with the door slightly open after baking for extra crispness.
  • Store filled puffs in the fridge for up to 2 days; unfilled can be frozen.

Nutrition

Find it online: https://www.homeydishes.com/pistachio-cream-puffs-recipe/