This Choux Pastry with Pistachio Cream Filling is a delicious dessert that combines the light and airy texture of choux pastry with a rich, creamy pistachio filling. The choux pastry is delicate and hollow, making it perfect for piping the smooth pistachio-flavored cream inside. Whether served as éclairs or profiteroles, these sweet treats are sure to impress your guests at any event or celebration. The delightful contrast between the crispy pastry and the creamy filling will leave everyone wanting more.
Full Recipe:
Ingredients:
For the Choux Pastry:
- Flour – 100 g (about ¾ cup)
- Water – 100 g (about ½ cup)
- Butter – 50 g (about 3 ½ tbsp)
- Salt – a pinch
- Eggs – 3 large eggs (category C1)
- Sugar – 1 tablespoon
For the Pistachio Cream Filling:
- Heavy Cream (33-35%) – 200 g (about 1 cup)
- Cream Cheese – 180 g (about ¾ cup)
- Powdered Sugar – 70 g (about ½ cup)
- Pistachio Paste – 30 g (about 2 tbsp)
- Vanilla Sugar – 8 g (about 1 tsp)
Step-by-Step Instructions:
Step 1: Prepare the Choux Pastry
- Heat the Butter and Water: In a medium saucepan, combine 50 g of butter, 100 g of water, and a pinch of salt. Bring the mixture to a boil over medium heat, stirring occasionally to ensure the butter melts evenly.
- Add the Flour: Once the butter has fully melted and the mixture is boiling, remove the pan from the heat. Immediately add 100 g of flour and stir vigorously with a wooden spoon until the dough comes together and pulls away from the sides of the pan. The dough should be smooth and slightly sticky.
- Cool the Dough: Let the dough cool for 5 minutes. It should still be warm but not hot enough to cook the eggs when you add them.
- Add the Eggs: Beat the 3 eggs in a separate bowl. Gradually add the beaten eggs to the dough, mixing well after each addition. The dough should become smooth, shiny, and thick enough to hold its shape when piped.
- Shape the Choux Pastry: Preheat the oven to 180°C (350°F). Transfer the choux dough to a piping bag fitted with a large round tip. Pipe small mounds (for profiteroles) or long strips (for éclairs) onto a baking tray lined with parchment paper, leaving enough space between each one for expansion.
- Bake: Bake the choux pastry in the preheated oven for 25-30 minutes, or until they are puffed up and golden brown. Do not open the oven door during baking, as this could cause them to deflate. Once baked, remove them from the oven and let them cool completely on a wire rack.
Step 2: Prepare the Pistachio Cream Filling
- Whip the Heavy Cream: In a large mixing bowl, whip 200 g of heavy cream until stiff peaks form. Be careful not to overwhip, as the cream can turn into butter if beaten too long.
- Combine Cream Cheese and Sugar: In a separate bowl, beat 180 g of cream cheese with 70 g of powdered sugar, 8 g of vanilla sugar, and 30 g of pistachio paste until smooth and well combined.
- Fold in the Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy. The result should be a light and creamy pistachio filling with a rich flavor.
Step 3: Fill the Choux Pastry
- Prepare the Pastries: Once the choux pastry has cooled, use a sharp knife to make a small hole at the bottom of each pastry. You can also cut them in half horizontally if you prefer.
- Pipe in the Filling: Transfer the pistachio cream to a piping bag fitted with a small round tip. Pipe the cream into each choux pastry until filled.
- Optional Decoration: If you like, you can dust the top of the filled pastries with powdered sugar, drizzle them with melted chocolate, or garnish them with crushed pistachios.
Step 4: Serve and Enjoy
- Chill: For the best results, chill the filled pastries in the refrigerator for about 30 minutes before serving. This allows the flavors to meld and the filling to set.
- Serve: Serve the pastries chilled or at room temperature. These treats are perfect for tea time, dessert, or a special occasion.
Cooking Tips:
- Pistachio Paste: If you don’t have ready-made pistachio paste, you can make it by blending shelled pistachios with a bit of sugar and a small amount of water until smooth. Toasting the pistachios lightly beforehand enhances the flavor.
- Perfect Pastry Texture: The key to perfect choux pastry is to ensure the dough is smooth and not too runny. Adding the eggs gradually helps control the dough’s texture. If the dough seems too stiff after adding the eggs, you can add a little more beaten egg to reach the desired consistency.
- Alternative Fillings: While this recipe features pistachio cream, you can easily swap the flavor by using other nut pastes, chocolate, or flavored syrups for the cream filling.
- Storage: The choux pastries can be baked in advance and stored in an airtight container for up to 2 days. Wait to fill them until just before serving to avoid the pastries becoming soggy.
Nutritional Facts (Per Serving – Based on 12 Servings):
- Calories: 280 kcal
- Protein: 4 g
- Fat: 22 g
- Carbohydrates: 15 g
- Sugar: 9 g
- Fiber: 1 g
- Sodium: 150 mg
This dessert is moderately high in calories and fat due to the cream, butter, and cheese, but it’s also a special treat worth enjoying in moderation.
Frequently Asked Questions (FAQs):
1. Can I make this pastry ahead of time?
Yes! You can make the choux pastry ahead of time. Bake the pastry and let it cool completely before storing it in an airtight container for up to 2 days. The pistachio cream can be made a day in advance and stored in the fridge. Fill the choux just before serving to keep them fresh and crispy.
2. Can I freeze the choux pastry?
Yes, unfilled choux pastries freeze well. Once cooled, place them in a freezer-safe bag and freeze for up to 1 month. Thaw them at room temperature and crisp them up in the oven for 5 minutes before filling.
3. Can I use other types of nuts for the filling?
Absolutely! You can substitute pistachio paste with hazelnut, almond, or even peanut butter for different flavor variations.
4. How long will the filled pastries last?
Once filled, the pastries are best enjoyed the same day. However, they can be stored in the refrigerator for up to 2 days. The choux may soften slightly after filling, so they are best served fresh.
5. Can I use whipped cream instead of cream cheese?
Yes, if you prefer a lighter filling, you can use whipped cream instead of cream cheese. Just make sure to whip the cream until it holds stiff peaks and sweeten it with powdered sugar to taste.
Conclusion:
This Choux Pastry with Pistachio Cream Filling is an irresistible combination of light, airy pastry and rich, nutty cream. It’s a crowd-pleasing dessert perfect for any occasion, whether you’re hosting a dinner party or looking for a treat to serve at tea time. With its delicate flavor and creamy filling, these pastries are sure to be a hit. You can easily customize the flavors by switching up the nut paste or adding different toppings, making this recipe versatile and adaptable. Enjoy this delightful dessert that’s both elegant and delicious!