Pistachio Cream Puffs
Delicious fried balls made with choux pastry and filled with a luscious pistachio cream, a true delight for the palate. A tasty recipe that we can prepare for any occasion or simply every day of the year!
Also try these pistachio desserts:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 40
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Pistachio Cream Puffs:
about 40 cream puffs
- 7 oz water
- 3 tbsp butter
- 1 1/4 cups flour
- 4 eggs
- 7 oz milk
- 1/4 cup whipping cream
- 1/3 cup sugar
- 1 1/2 tbsp butter
- 1 1/4 tbsp rice starch
- 1 1/4 tbsp cornstarch
- vanilla
- lemon
- 3 1/2 oz pistachio cream
Steps
For the preparation of Pistachio Cream Puffs watch the video HERE.
Preparation of choux pastry:
In a saucepan, put the water, a pinch of salt, the butter, and bring to a boil. Add the flour and mix until a compact ball forms.
Once a crust forms, turn off the heat and let the dough cool in a stand mixer at low speed. When it becomes lukewarm, start adding the eggs one at a time, making sure each is well incorporated before adding the next.
Place them in the hot oil (with the paper), then as soon as the paper detaches, remove it and fry for a few more minutes. Drain them on parchment paper.
Proceed with all!
Preparation of the cream:
Heat the milk with lemon peel and cream. Add the rice starch and cornstarch and mix. Gradually add the milk while stirring.
Add the vanilla. Cook in the microwave until it thickens, taking it out to stir every minute. Once thickened, add the butter.
Remove the peel, scrape the cream off the sides, cover with plastic wrap, and let cool.
Once cooled, add the pistachio cream and mix. Fill the cream puffs using a piping bag.
Enjoy your meal!
