Pistachio profiteroles are delicious cream puffs filled with pistachio-flavored cream.
After being covered externally with this delightful cream and fresh cream, they are enriched with a cascade of pistachio flour and abundant white chocolate shavings that wonderfully complement the taste of this dessert.
Like various types of profiteroles, it has a pyramidal shape and is made by stacking increasingly smaller circles of cream puffs until reaching the top.
Therefore, it is a tall dessert, and if you need to transport it or store it comfortably in the fridge, it is advisable to have a specific pastry box or a panettone container.
For pistachio lovers, trying this dessert is almost a must; its goodness will not disappoint and will reward your effort.
The recipe I propose here is the one I always follow, characterized by the simplicity and speed of the various steps.
With each bite, every cream puff will reveal the soft and melt-in-the-mouth goodness of its pistachio cream, and its sumptuous and elegant appearance will surely impress your family and friends.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 50 Minutes
- Portions: 15
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 352.68 (Kcal)
- Carbohydrates 20.36 (g) of which sugars 12.36 (g)
- Proteins 7.12 (g)
- Fat 27.13 (g) of which saturated 2.19 (g)of which unsaturated 3.21 (g)
- Fibers 1.51 (g)
- Sodium 59.36 (mg)
Indicative values for a portion of 76 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 35 cream puffs
- 2 cups ml whole milk
- 2 egg yolks
- 1/3 cup g sugar
- Half packet vanillin
- 2/3 cup g cornstarch
- lemon zest (from an untreated lemon)
- 2 cups ml fresh cream for whipping
- 7 oz g pistachio cream (pistachio Nutella)
- 2 tablespoons sugar (powdered or granulated)
- 1/3 cup g pistachio flour
- as needed white chocolate (to grate)
Tools
- 1 Saucepan
- 1 Hand whisk
- 1 Spatula
- 1 Wooden spoon
- 3 Bowls
- Electric whisks
- 1 Pastry bag (optional)
- 1 Smooth tip (optional)
- 1 Grater for chocolate
- 1 Container airtight for tall cakes
Steps
Prepare the pistachio profiteroles with white chocolate shavings. The main ingredient will clearly be the cream puffs, which we can buy ready-made or prepare at home by following the recipe and/or the video recipe found by clicking here.
With it, we will obtain about 40.
Then proceed to make the cream by combining the sugar and vanillin with the egg yolks in the saucepan where we will thicken it, and work them with a hand whisk.
Add a portion of cornstarch alternating with a portion of milk, incorporating step by step until finishing these two ingredients, and stir continuously to prevent lumps.
Scent with the zest of 1 untreated lemon, trying not to take the white part.
Continuously stirring, thicken the cream over medium heat.
Turn off as it begins to boil and remove the lemon zest.
Transfer to a large bowl and cover with cling film in contact.
If you want to avoid using cling film in contact with very hot foods, stir the cream often until it has cooled down at least partly, and then cover with a plate or cling film.
If the cream has been prepared well in advance of when it will be needed, once it is at room temperature, store it in the fridge until use.
Whip the cream to stiff peaks after sweetening it preferably with 2 tablespoons of powdered sugar. In its absence, granulated sugar will also be fine.
Retrieve the cream and work it with electric whisks until silky.
At this point, add all the pistachio Nutella and 2 heaping tablespoons of whipped cream to the cream and work with electric whisks.
Place the bowl with the rest of the whipped cream in the fridge after sealing it with cling film.
Fill the cream puffs with the obtained cream.
To fill the cream puffs, you can help with a pastry bag with a large enough tip to allow the cream to pass, or simply, you can cut off the cap of the cream puffs, fill them, and then reassemble them.
Once this operation is completed, incorporate the remaining whipped cream from the filling into the cream.
Dip each cream puff one by one in it.
Arrange them on the serving plate, and after finishing the first layer, generously sprinkle pistachio flour and white chocolate shavings made with a chocolate grater.
In the same way, create a second round smaller than the previous one, and so on, to form a pyramid shape.
Sprinkle each layer with abundant pistachio flour and white chocolate.
Finish the dessert in the same way.
Keep in the fridge for at least a couple of hours before serving.
Pistachio and white chocolate profiteroles are ready.
Storage
Store in the fridge, well-closed in an airtight container for tall cakes, for about 2 or 3 days.
Store in the fridge, well-closed in an airtight container for tall cakes, for about 2 or 3 days.
Here is a selection of products that are definitely useful for making desserts. Many of these I have bought and tested myself. To view the recommended products click here.
Here is a selection of products that are definitely useful for making desserts. Many of these I have bought and tested myself. To view the recommended products click here.
