The Puff pastry cream and pistachio puffs are eye-catching treats with an irresistible flavor. If you have last-minute guests or don’t have time to make classic choux pastry profiteroles, this recipe is a great alternative. I made the puffs with puff pastry, then filled them with a delicate diplomatic cream and finally garnished them with white chocolate, chopped pistachios and a pistachio spread. These puffs will amaze you and make a great impression!
For more indulgent recipes, I recommend the collection Pistachio Desserts
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 10 pieces
- Cooking methods: Oven
Ingredients
- 1 sheet puff pastry (rectangular)
- as needed milk
- as needed powdered sugar
- 2 egg yolks
- 1 cup milk
- 3 tbsp all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/3 cup heavy cream (for whipping)
- 2 oz white chocolate
- as needed chopped pistachios
- as needed pistachio spread
Tools
- Round cutters
- Piping bag
Preparation
To make the puff pastry cream and pistachio puffs, start by preparing the cream. In a small saucepan bring the milk and vanilla extract to a boil. Meanwhile, in a bowl whisk the egg yolks with the sugar and gradually add the sifted flour. Mix until you obtain a smooth mixture.
Then add the boiling milk to the egg mixture, pouring a little at a time. Whisk with a whisk and place the resulting mixture over the heat and bring to a boil, stirring until the cream thickens.
Transfer the cream to a glass bowl, cover with plastic wrap directly on the surface and let cool.
Whip the cream and fold it into the pastry cream with an upward motion until you obtain a compact and airy cream.
Unroll the puff pastry sheet and cut out 20 circles using a round cutter (2-inch diameter).
Brush the surface of each circle with milk. Place one circle on top of another and seal the edges well. Each puff will be made of two stacked circles.
Transfer the puffs to a baking tray lined with parchment paper and dust with powdered sugar.
Bake in a preheated oven (I use convection) at 392°F for 15 minutes. Once baked, let them cool.
Transfer the cream into a piping bag fitted with a star tip.
Melt the white chocolate in a bain-marie or in the microwave.
Carefully cut the puffs in half, taking care not to break them.
Glaze the top part of the puffs with the white chocolate and garnish with chopped pistachios.
Fill the puffs with the cream and close them with the previously glazed top.
When the chocolate has set, decorate the puffs with a teaspoon of pistachio spread. Enjoy!
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