The pistachio and white chocolate profiteroles are a dessert with a unique and irresistible taste. I made the choux pastries at home, filled them with a mascarpone cream with homemade pistachio spread, and finally garnished the dessert with white chocolate and chopped pistachios. This dessert will win over everyone, food lovers and not!
Check out the collections:
Profiteroles – Homemade Recipes
Pistachio Desserts
- Difficulty: Medium
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 6 People
- Cooking methods: Oven, Stovetop
Ingredients
- 3 Eggs
- 2.65 oz Butter
- 0.83 cups Flour
- 0.74 cups Water
- 1 pinch Salt
- 7.05 oz Pistachio Spread
- 8.8 oz Mascarpone
- 0.42 cups Heavy Cream
- 7.05 oz White Chocolate
- to taste Chopped Pistachios
- to taste Pistachio Spread
Preparation
To make the pistachio and white chocolate profiteroles, melt the butter in a double boiler, then pour it into a pot, add the water and a pinch of salt. Place on low heat and bring to a boil. Add the flour and mix everything until the mixture detaches from the sides of the pot, ensuring no lumps form. Remove from heat and let cool to room temperature.
Then add the eggs, one at a time, until each is absorbed, obtaining a smooth and creamy mixture.
Place the choux pastry in a pastry bag with a star nozzle and, on a slightly buttered baking tray, form the choux pastries, creating mounds of dough the size of a walnut, spacing them apart.
Preheat the oven to 482°F, bake and lower to 356°F, cook for 15-20 minutes. Then lower to 248°F and cook for another 20 minutes, without ever opening the oven door. Once cooked, leave the choux pastries in the off oven with the door slightly open for 10 minutes, then take them out and let them cool completely.
In a bowl, cream the mascarpone with the pistachio spread. Then whip the cream and fold it in with a spatula, using a bottom-up movement, into the mascarpone cream. Transfer the cream into a piping bag.
Fill the choux pastries with the mascarpone and pistachio cream. Dip the choux pastries upside down, one at a time, into the melted white chocolate.
Once the choux pastries are glazed, proceed with assembling the dessert: arrange the choux pastries on a serving plate, stacking them on top of each other to form a pyramid. Dust with chopped pistachios and a few teaspoons of pistachio spread.
Place the profiteroles in the refrigerator until ready to serve. Enjoy!
If you make one of my recipes, share it using the hashtag #ricettedilibellula.
Follow me on Facebook to discover new recipes and on my profile Instagram or TikTok. And to see the video recipes, subscribe to the YouTube channel!
To receive new recipes every week directly to your email, subscribe to the Newsletter.
If you prefer to receive recipes directly on your phone, subscribe to the Telegram channel.
Join my Facebook group!
