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Fluffy Pistachio Cream Puffs Recipe Easy Homemade Nutty Filling

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Light, airy cream puffs filled with a silky, nutty pistachio cream filling. Perfect for any occasion, these cream puffs combine a crispy shell with a rich, smooth pistachio mascarpone filling.

Ingredients

Scale
  • 1 cup (240 ml) water
  • 8 tablespoons (115 g) unsalted butter, cut into pieces
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup (125 g) all-purpose flour, sifted
  • 4 large eggs, room temperature
  • 1 cup (240 ml) heavy cream, chilled
  • 1/2 cup (120 g) mascarpone cheese, softened
  • 1/2 cup (70 g) powdered sugar
  • 1/2 cup (70 g) shelled, roasted pistachios, finely ground
  • 1 teaspoon vanilla extract
  • Optional: a pinch of salt to balance sweetness
  • Whole pistachios, chopped (for garnish)
  • Powdered sugar, for dusting

Instructions

  1. Make the Choux Pastry: In a medium saucepan, combine 1 cup (240 ml) water, 8 tablespoons (115 g) unsalted butter, 1/2 teaspoon salt, and 1 tablespoon sugar. Bring to a rolling boil over medium heat.
  2. Remove from heat and immediately add 1 cup (125 g) sifted flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan, about 1-2 minutes.
  3. Transfer the dough to a mixing bowl and let it cool for about 5 minutes.
  4. Add the 4 large eggs one at a time, beating well after each addition until the dough is glossy and smooth and holds its shape when piped.
  5. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  6. Fit a piping bag with a round or star tip and pipe small mounds (about 1.5 inches/4 cm wide) onto the sheet, spacing them about 2 inches (5 cm) apart.
  7. Bake for 15 minutes at 400°F (200°C), then reduce oven temperature to 350°F (175°C) and bake for another 15 minutes or until golden brown and hollow sounding when tapped. Avoid opening the oven door during baking.
  8. Remove from oven and pierce each puff with a skewer or sharp knife to release steam; let cool completely on a wire rack.
  9. Prepare the Pistachio Cream Filling: In a chilled mixing bowl, whip 1 cup (240 ml) heavy cream until soft peaks form.
  10. In another bowl, blend 1/2 cup (120 g) mascarpone cheese with 1/2 cup (70 g) powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt until smooth.
  11. Gently fold the whipped cream into the mascarpone mixture, then fold in 1/2 cup (70 g) finely ground roasted pistachios until evenly combined.
  12. Transfer the filling to a piping bag fitted with a small round tip.
  13. Assemble: Carefully slice the cooled puffs in half horizontally. Pipe the pistachio cream generously into the bottom half, then replace the top half.
  14. Finish with a dusting of powdered sugar and a sprinkle of chopped pistachios.

Notes

Pierce the cream puffs after baking to release steam and keep shells crisp. Chill mixing bowl and beaters before whipping cream for best results. Add eggs one at a time to achieve the right dough consistency. Avoid opening the oven door during baking to prevent collapse. For gluten-free, substitute flour with gluten-free baking blend. For dairy-free, use coconut cream and dairy-free cream cheese substitutes.

Nutrition

Keywords: pistachio cream puffs, cream puffs, choux pastry, pistachio filling, homemade dessert, nutty cream puffs, easy cream puffs

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