The Easter egg stuffed with pistachio profiteroles is a delicious and scenic idea to prepare for Easter lunch. I made cream puffs filled with whipped cream and pistachio spread, then dipped in white chocolate. I cut a milk chocolate Easter egg in half and filled it with the cream puffs. Lastly, I garnished with pistachio spread and chopped pistachios. With this dessert, you’ll win everyone over, sweet tooth or not!
Check out the collections:
Pistachio Desserts
Stuffed Easter Eggs
10 Easter Desserts
Profiteroles – Homemade Recipes
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 1 egg of 250 g
Ingredients
- 1 milk chocolate egg (8.8 ounces)
- 16 cream puffs
- 1 cup cups whipping cream
- 0.75 cup cups pistachio spread
- 3.5 oz oz white chocolate
- to taste chopped pistachios
Tools
- Spatula
- Mixer
- Piping Bag
Steps
To make the Easter egg stuffed with pistachio profiteroles, first make the cream puffs or use pre-made ones.
Carefully cut the egg in half, following the seam line, with a knife slightly heated on the fire. Be careful when dividing the two parts of the egg to avoid breaking them.
Whip the cream until stiff, then fold in the pistachio spread, using a spatula and a motion from bottom to top.
Transfer the cream to a piping bag, fill the cream puffs with the cream and dip the cream puffs upside down, one by one, in the melted white chocolate.
Pour some cream inside the egg and use a teaspoon to spread it on the base and edges.
Fill the egg with the cream puffs, creating the classic profiterole pyramid. Sprinkle with chopped pistachios and a few teaspoons of pistachio spread. Decorate with some dollops of cream and pistachio.
Place the egg in the refrigerator until ready to serve. Enjoy!
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