Pistachio cream puffs

These sweet cream puffs are so fun to make and a great dessert for your guests! They are light and fluffy yet the cream brings a density to them!

For the pate à choux :

Ingredients :

• 125 g of milk (or almond milk)

• 50 g of salted butter

• 5 g of salt

• 5 g of sugar

• 75 g of flour

• 2 eggs (about 120 g)

Instructions :

1. Start by weighing all of your ingredients

2. Add into a saucepan the milk, the butter, the sugar and salt and place on the stove to bring to a boil

3. When the mixture is boiling, turn off the stove, add in all of the flour and use a spatula to mix

4. When the flour is well combined, place the saucepan back on the stove and heat up on low to remove any moisture from the dough

5. Place the dough into a stand mixer and mix to let cool before adding in the eggs one at the time

6. Mix until the dough is elastic looking

7. Preheat your oven to 170°C

8. Place into a piping bag and pipe onto a lined baking tray about 15 little “chouquettes)

9. Bake the dough for 30 min

While the dough is baking, we are going to proceed and make the pistachio cream filling for the cream puffs

For the pistachio cream :

Ingredients :

• 350 g of milk

• 50 g of egg yolks

• 50 g of sugar

• 35 g of cornstarch

• 25 g of pistachio cream

Instructions :

1. Place the milk and half of the sugar in a saucepan and bring to a boil

2. While the milk and sugar are boiling, mix together the egg yolks, the sugar and the cornstarch in a stand mixer.

3. Pour in half of the milk mixture, when boiling, into the egg and sugar mixture, let mix until combined and then add the entire mixture into the saucepan, to boil for 4 min. You are going to want to stir constantly during this step otherwise the cream will burn and stick to the bottom of the pan.

4. Place the cream in a large pan, with saran rap in the bottom. Cover the cream in saran rap to touch (so that it doesn’t harden). Place it in the freezer for 20 min.

5. While the cream in cooling down, weigh the pistachio cream.

6. After 20 min, take the cream out of the freezer, and fold in the pistachio cream.

7. Place the cream into a piping bag and pipe it into the cream puffs.

8. Enjoy !