Cream puffs with Pistachio Cream

Today we will turn into pastry chefs and prepare delicious sweets: puffs filled with pistachio cream and covered with icing. These pastries are perfect to serve at the end of a meal with friends, as an alternative to the classic cakes. And then they eat them willingly: but I warn you because one pulls the other!

Video of the Recipe

Problems with playing the video? Reload the video from youtube.

Identity Card of the Recipe

• 232 KCal Calories per serving

• Ingrediants

  For about 30 profiteroles

  • 150 ml of water
  • 60 g of butter
  • 100 g of white flour of type 00
  • 1 pinch of salt
  • 180 g (3 medium) of eggs
  • 15 g of sugar

  For the icing

  • 50 g of powdered sugar
  • 40 g of pistachio paste
  • 1-2 tablespoons of water
  • Q.b. of chopped pistachios or chopped sugar

  For the pistachio cream

  • 50 g of cornstarch
  • 90 g of sugar
  • 60 g (3 medium) of egg yolks
  • 70 g of unsalted pistachios or pistachio paste
  • 500 ml of milk

  Materials Needed

  • Casserole
  • Spoons
  • Sac à poche
  • Baking plate
  • Baking paper
  • Gratella
  • Electric whips
  • Sieve

  Preparation

  1. First, devote yourself to the preparation of the choux pastry. In a saucepan pour the water, butter, sugar and a pinch of salt. Bring to the boil.
  2. Remove the saucepan from the heat and pour in the sifted flour all at once, then mix vigorously to avoid lumps: a compact ball will form.
  3. Move the saucepan over the heat again and stir until a noticeable film forms on the bottom of the saucepan (this takes a few minutes).

  Did you know that
  Adding the flour to the mixture of boiling water and butter will begin the gelatinization process of the starches.

  4. At this point, pour the mixture into a bowl and let it cool completely to room temperature (to speed up the process, you can let the mixture rest in the refrigerator).
  5. After the dough has cooled, add one egg at a time. It is recommended not to add the second egg until the first is completely blended with the dough. The mixture will be soft, but it should not lose its relatively compact and viscous consistency. The balance of the dough is a very important variant for the development of the volume of the cream puff.
  6. Line a baking sheet with parchment paper.
  7. At this point, transfer the mixture onto a pastry syringe with a smooth or star-shaped spout, and form many small morsels (with a diameter of about 3 cm), placing them on the baking sheet. It is advisable to keep a certain distance between one puff and the other.
  8. Bake in a hot oven (static function) at 220 ° C for 15 minutes; after this period, continue for another 10 minutes at a temperature of 200 ° C.
  9. Leave to cool for 20 minutes with the oven off to perfectly dry the inside of the puffs, keeping the oven door ajar.
  10. Meanwhile, prepare the pistachio cream for the filling. Shell the eggs and carefully divide the yolks from the whites. Combine the egg yolks in a bowl, add the sugar and whip the cream mixture for 10 minutes.
  11. Meanwhile, heat about 400 ml of milk.
  12. When the egg cream is whipped and appears frothy and swollen, gradually and little by little add the cold milk (100 ml) and the corn starch.
  13. Work the mixture again for a couple of minutes before reuniting it in the saucepan with the milk.
  14. Add the pistachio paste and cook gently, continuing to stir, until the mixture thickens.

  Did you know that
  It is possible to replicate this recipe by replacing the pistachio paste with the same quantity of unsalted pistachios, finely chopped to obtain a cream.

  15. Remove the cream from the heat and cover with cling film, taking care to place it in direct contact with the cream to prevent the surface from drying out. Leave to cool in the fridge for at least an hour.
  16. Remove the cream from the fridge and put it in a piping bag with a long spout.
  17. Fill each puff by making a small hole in the base or on one side.
  18. After filling all the puffs, start making the pistachio glaze. In a saucepan, dissolve the icing sugar with very little water and add the pistachio pasta. Cook until the ingredients are completely blended.
  19. Allow the icing to cool so that it takes on a spreadable consistency.
  20. Pour a teaspoon of icing over each cream puff.
  21. Finish with chopped pistachios. Keep in the fridge for at least one hour before serving: in this way, the glaze will take on a thick consistency.

  Alice's comment - PersonalCooker

  We bet that if we serve the pistachio puffs, the guests ask us in which pastry shop we bought them? They are delicious and irresistible. For an alternative version, you can cover them with plain melted chocolate or with chocolate ganache. You can even prepare some ice cream cupcakes: in this case, stuff them with pistachio ice cream and you will feel that goodness.

  Nutritional values ​​and Health Comment on the recipe

  Bignè with Pistachio Cream are rather caloric desserts, with an energetic breakdown in favor of lipids, followed by carbohydrates and finally proteins. The fatty acids are mainly unsaturated, the carbohydrates of the simple type (sucrose) and the proteins of high and medium biological value.
  Fiber is lacking and cholesterol is very high.
  Bignè with Pistachio Cream are foods allowed in the lacto-ovo-vegetarian diet but not in the vegan one. They contain lactose and gluten, which is why they do not lend themselves to the diet against related intolerances. The cholesterol content precludes its use in the diet against hypercholesterolemia and the total calories make the recipe impertinent for therapy aimed at slimming.
  The average portion of Cream puffs with Pistachio Cream is about 40-50g (95-115kcal).