Lorenzo Devereaux
Golden, airy choux buns filled with a lusciously smooth pistachio-infused cream—these Pistachio Cream Puffs are an elegant showstopper for any dessert table. The crisp shell gives way to a creamy center that carries the rich, nutty essence of pistachios, crowned with a delicate dusting of powdered sugar and a pistachio garnish. Whether you’re planning a special dinner or just craving something decadent, these cream puffs are guaranteed to impress.
Each bite is a mix of textures and flavors: light, buttery pastry hugging a whipped pistachio mascarpone filling that isn’t too sweet, just right. They look like they came from a French patisserie but are totally doable at home with a little guidance and patience.
What Kind of Puff Pastry Should I Use?
None—because this recipe calls for choux pastry, not puff pastry. Choux is a classic French dough used for cream puffs, eclairs, and profiteroles. It puffs up from the moisture in the dough, creating a hollow center perfect for filling. So skip the puff pastry sheets and make your choux fresh for the best texture.
Ingredients for the Pistachio Cream Puffs
Water & Butter – These form the base of your choux pastry, creating the moisture that steams the dough into a puffed, airy shell.
All-Purpose Flour – The structure builder of the choux. A quick stir in hot liquid ensures no lumps and a smooth dough.
Eggs – Vital for giving the choux dough its elasticity and rise. They emulsify the mixture and help it bake up light and hollow.
Salt – Just a pinch enhances the flavor of the dough.
Heavy Cream & Mascarpone Cheese – These two are whipped together for an ultra-smooth, rich filling that’s sturdy enough to pipe.
Powdered Sugar – Lightly sweetens the filling without making it cloying.
Pistachio Paste or Cream – The star ingredient! Adds pure pistachio flavor and a hint of color to the filling.
Chopped Pistachios – Optional for garnish but highly recommended for a satisfying crunch and visual appeal.
How To Make the Pistachio Cream Puffs
Step 1: Prepare the Choux Pastry
In a medium saucepan, combine 1/2 cup water, 1/4 cup unsalted butter, and a pinch of salt. Bring it to a boil over medium heat. Add 1/2 cup all-purpose flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Cook for 1 more minute to eliminate excess moisture.
Step 2: Incorporate the Eggs
Transfer the dough to a mixing bowl and let it cool for 3 minutes. Add the eggs one at a time (usually 2), beating well after each addition until the dough is glossy and smooth. It should be thick but pipeable.
Step 3: Pipe and Bake
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Fill a piping bag fitted with a round tip and pipe small mounds (about 1.5 inches wide). Wet your finger and gently press down any peaks. Bake for 20-25 minutes until puffed and golden. Let them cool completely.
Step 4: Make the Pistachio Cream Filling
In a chilled mixing bowl, beat 1/2 cup heavy cream, 1/2 cup mascarpone, 2 tablespoons powdered sugar, and 2 tablespoons pistachio paste until thick and fluffy. Spoon into a piping bag with a star tip.
Step 5: Assemble the Cream Puffs
Slice the tops off the cooled puffs. Pipe in the pistachio cream generously, then replace the tops. Dust with powdered sugar and top with chopped pistachios or a single whole nut for a polished look.
Serving and Storing These Pistachio Cream Puffs
Serve these cream puffs fresh the same day for the best flavor and texture. The shells stay crisp, and the filling holds beautifully. If you need to prepare in advance, store the baked puffs (unfilled) in an airtight container at room temperature for up to 2 days. The filling can be made a day ahead and kept refrigerated.
Once filled, refrigerate the cream puffs and consume within 24 hours to avoid soggy shells. For best results, assemble just before serving.
What to Serve With Pistachio Cream Puffs?
Espresso or Cappuccino
The slight bitterness of coffee balances the sweetness of the cream filling.
Fresh Berries
Raspberries, strawberries, or blueberries provide a tart contrast to the rich pistachio cream.
Dark Chocolate Sauce
Drizzle a warm ganache over the top or serve it on the side for dipping—an indulgent pairing.
Sparkling Wine
A crisp glass of Prosecco or Champagne elevates the dessert course.
Lemon Sorbet
Light and refreshing, it resets your palate between bites.
Pistachio Gelato
Double down on pistachio love with a scoop of nutty ice cream on the side.
Mint Tea
For a lighter after-dinner option, mint tea complements the creaminess without overpowering.
Want More Dessert Ideas with a Twist?
If you adore these pistachio cream puffs, don’t miss these other decadent recipes from ChefAlchemy:
- Cherry Chocolate Cheesecake for a rich, fruit-forward indulgence.
- Nutella French Toast Casserole that brings brunch to dessert territory.
- Chocolate Cherry Cream Pie for a no-bake masterpiece.
- Cinnamon Roll French Toast Bites if you love tiny treats packed with cozy flavor.
- Twix Cookie Cups for a shortbread-chocolate-caramel explosion.
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And let me know in the comments how yours turned out. Did you add liqueur or leave it out? Did you try chocolate on top?
I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.
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Irresistible Pistachio Cream Puffs That Melt in Your Mouth
Equipment
- saucepan
- Mixing Bowl
- piping bag
- Baking sheet
Ingredients
Ingredients
- 1/2 cup water
- 1/4 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 pinch salt
- 1/2 cup heavy cream
- 1/2 cup mascarpone cheese
- 2 tablespoons powdered sugar
- 2 tablespoons pistachio paste
- powdered sugar for dusting optional
- chopped pistachios optional
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine water, butter, and salt. Bring to a boil.
- Add flour all at once, stirring vigorously until mixture forms a ball. Cook 1 more minute.
- Transfer to a bowl, let cool for 3 minutes. Beat in eggs one at a time until smooth and glossy.
- Pipe 1.5-inch mounds onto baking sheet. Smooth peaks with a wet finger.
- Bake for 20–25 minutes until golden. Cool completely.
- Beat heavy cream, mascarpone, powdered sugar, and pistachio paste until thick.
- Slice tops off puffs, fill with cream, and replace tops. Dust with powdered sugar and garnish with pistachios.